Blueberry Lemon Cobbler
Bursting with juicy blueberries and brightened by zesty lemon, this Blueberry Lemon Cobbler is a refreshing twist on a classic dessert. Perfectly sweetened with a hint of tartness, the luscious blueberry filling bakes beneath a tender, buttery biscuit topping for the ultimate summer treat. A touch of vanilla and an optional sprinkle of turbinado sugar elevate each bite with irresistible warmth and crunch. Ready in just an hour, this easy cobbler recipe is a delightful crowd-pleaser, whether served warm with a scoop of vanilla ice cream or enjoyed on its own. Packed with fresh fruit flavor and simple techniques, it's an ideal dessert for family gatherings, picnics, or weeknight indulgence.
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Recipe Information
Ingredients
- 4 cups blueberries
- 0.75 cups granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 6 tablespoons unsalted butter
- 0.5 cups whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish and set aside.
In a large mixing bowl, combine the blueberries, 0.5 cups of granulated sugar, lemon zest, lemon juice, and cornstarch. Stir until the blueberries are evenly coated and the cornstarch is fully dissolved. Pour the mixture into the prepared baking dish, spreading it evenly.
In another bowl, whisk together the all-purpose flour, baking powder, salt, and the remaining 0.25 cups of granulated sugar.
Using a pastry cutter or your fingers, cut in the unsalted butter until the mixture resembles coarse crumbs.
Stir in the milk and vanilla extract until just combined, being careful not to overmix. The batter will be slightly thick.
Drop spoonfuls of the batter over the blueberry mixture, spreading gently to cover most of the filling. It’s okay if some blueberries peek through.
If desired, sprinkle turbinado sugar over the top of the batter for added texture and sweetness.
Bake the cobbler in the preheated oven for 35-40 minutes or until the top is golden brown and the blueberry filling is bubbling.
Remove from the oven and allow the cobbler to cool slightly for about 10 minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1101 mg | 48% | |
| Total Carbohydrate | 366.2 g | 133% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 234.1 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 202 mg | 16% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 389 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
