📖 Instructions

1. Get Ready: First things first, preheat your oven to 375°F (190°C). Grab a 9-inch baking pan and grease it like you mean it – butter or cooking spray works perfectly. I've had some sticking issues before and trust me, starting with a greased pan saves you some serious scraping-related stress later.
2. Dry Ingredients Unite!: In a big bowl, whisk together 1 1/2 cups of all-purpose flour, 1 cup of yellow cornmeal (stone-ground is my pref, for that extra bit of texture), 1/2 cup of sugar (granulated, of course!), 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Make sure everything is evenly distributed; nobody wants a bite of pure baking powder!
3. Wet Ingredients Join the Party: In a separate bowl, whisk together 1 cup of milk (any kind works, but buttermilk adds a nice tang!), 1/4 cup of melted butter (cooled slightly – we don't want to cook the eggs!), 2 large eggs, and 1 teaspoon of vanilla extract. Make sure everything's well-combined; the smoother the better!
4. Combine Forces: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix – a few lumps are totally fine! Overmixing leads to tough cornbread, and nobody wants that. Gently fold in 1 cup of fresh blueberries. If using frozen, make sure to toss them in a bit of flour first to prevent them from sinking to the bottom.
5. Bake It 'Til You Make It: Pour the batter into your prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and lookin' delicious. If it starts browning too quickly, tent it with foil.
6. Fruit Topping Time!: While the cornbread is baking, get that fruit topping going. In a medium saucepan, combine 2 cups of mixed berries (strawberries, raspberries, blueberries – whatever you like!), 1/4 cup of sugar, and 2 tablespoons of lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the berries have broken down and the sauce has thickened slightly – about 10-15 minutes. I like to leave some chunks of fruit for texture, but you can mash them if you prefer a smoother sauce.
7. Cool and Serve: Let the cornbread cool in the pan for about 10 minutes before slicing and serving. Top each slice with a generous spoonful of that glorious fruit topping. And get ready to be amazed!