Blueberry Lemon Cobbler

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This Blueberry Lemon Cobbler is bursting with juicy blueberries and bright lemon flavor, complemented by a buttery, crisp topping that pairs perfectly with a scoop of ice cream.

Course Dessert

Cuisine American

Keyword blueberry, cobbler

Prep Time 40

Cook Time 50

Cooling Time 30

Total Time 2

Servings servings

Calories 435kcal

Author Jillian Wade

Cost $7.58

Equipment

9 by 13-inch baking dish
mixing bowls
whisk
Potato masher (or fork)
measuring cups and spoons
Rubber spatula or spoon for stirring
Microplane or fine grater
Oven mitts

Ingredients

4 Tablespoons unsalted butter cut into 8 pieces
8 Tablespoons unsalted butter melted and cooled
1 ½ cups granulated sugar
1 ½ teaspoons freshly grated lemon zest
3 cups blueberries about 15 ounces
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1 ½ cups milk anything but skim

FOR SERVING:

vanilla ice cream optional
lemon zest optional

US Customary - Metric

Instructions

Move the oven rack to the upper-middle position and preheat the oven to 350°F.
Put 4 tablespoons of cut-up butter in a 13 by 9-inch baking dish and transfer it to the preheated oven. Heat until butter is melted, about 8-10 minutes.
While the butter is melting, add ¼ cup granulated sugar and lemon zest to a small bowl. Mix and mash with a fork until zest is evenly distributed throughout the sugar.
In a medium bowl, add blueberries and 1 tablespoon of the lemon sugar mixture. Using a potato masher, mash blueberries until berries are coarsely mashed.
In a large bowl, whisk together flour, remaining 1 ¼ cups sugar, baking powder, and salt. Whisk in the milk and 8 tablespoons of melted and cooled butter until smooth, with no lumps remaining.
Remove the baking dish from the oven and pour in the batter.
Using a spoon, dollop the mashed blueberry mixture over the batter and sprinkle the remaining lemon sugar evenly.
Bake until golden brown and the edges are crisp, about 45-50 minutes.
Move to a wire rack to cool for 30 minutes before serving.
Serve warm with scoops of ice cream and a sprinkle of lemon zest, both optional.

Notes

Store: Store leftovers covered in the fridge for up to 3 days.

Reheat: Warm portions in the oven at 325°F or in the microwave. Add a splash of milk if it seems dry.

Freeze: Place the cobbler in an airtight container or wrap it tightly with freezer wrap, then cover it with foil. It will stay fresh in your freezer for 6 to 8 months. If the cobbler is not baked before freezing, it will remain fresh for 2 to 4 months.

Make Ahead: You can prepare the lemon sugar, mash the berries, and even mix the dry ingredients a few hours ahead. Assemble and bake when ready to serve.

Nutrition