Blueberry Lemon Cobbler

Delicious and easy to make, this light Blueberry Lemon Cobbler with a flour and cornmeal biscuit topping is great for weeknight desserts or casual gatherings. Serve the cobbler still warm with vanilla ice cream for the perfect summer treat!

This simple Blueberry Lemon Cobbler dessert recipe was inspired by my friend's blog post of a Rhubarb and Raspberry Cobbler. But since I didn't have any rhubarb or raspberries at home, I made this cobbler with fresh blueberries.  

How to Make it

This simple cobbler makes a wonderful light and fruity summer dessert. Since lemon complements blueberries so well, I added a bit of lemon juice and zest to the blueberry filling mixture and lemon zest to the biscuit topping. The lemony flavour in the baked cobbler was delightful and added the perfect touch.

Ingredients Overview:

Here are the ingredients you'll need to make this Blueberry Lemon Cobbler, please see the recipe card at the end of the post for the amounts needed.

For the Blueberry Lemon Filling:

• Blueberries. You can use fresh or frozen blueberries. If using frozen do not defrost the blueberries before using in recipe.
• Granulated sugar 
• Lemon juice and zest
• Cornstarch

For the Biscuit Topping:

• All-purpose flour
• Fine cornmeal
• Granulated sugar
• Baking powder and salt
• Unsalted butter 
• Lemon zest
• Heavy cream

Steps Overview:

The amount of biscuit is perfect to make this a light dessert but if you prefer a thicker topping, you will need to adjust the recipe. I think time and a half would be perfect, but it may be simpler to just double the ingredients for the biscuit topping.

I love adding cornmeal to the biscuit topping as it adds texture and gives it a nice little crunch.

To make this cobbler, start by preheating the oven and placing a rack in the middle of your oven.

Prepare the blueberry filling by washing the blueberries and draining the water. Add the blueberries, sugar, lemon juice, lemon zest, and cornstarch to a bowl. Mix well and set aside.

This cobbler is only lightly sweetened. If your blueberries are sweet then the amount of sugar in the recipe should be enough. If you find they're more on the tart side, you may want to add an extra tablespoon of sugar to the blueberry mixture.

To prepare the cornmeal biscuit topping, add the flour, cornmeal, sugar, baking powder, salt and lemon zest to the bowl of your food processor. Pulse a few times until mixture is combined.

Add the butter, and pulse until it resembles coarse meal. Pour in the cream and continue to pulse until the dough comes together.

Turn the dough onto a lightly floured surface and pat it together. Divide the topping into several dough balls.

Spread the blueberry filling into a 8-inch baking dish. Top the blueberries with the biscuit dough balls, making sure to spread each ball out as to cover most of the blueberry filling.

Brush the top of the biscuits with a bit of heavy cream and bake until the biscuit topping is nicely golden.

How to Serve

The best way to serve this Blueberry Lemon Cobbler is still slightly warm with a scoop of vanilla ice cream or lightly sweetened freshly whipped heavy cream.

How to Store

Cover any leftovers and store in the refrigerator for up to 4 to 5 days.

Enjoy!

More Light Desserts

• Pear and Blueberry Crumble
• Fresh Peach Sauce
• Cherry Almond Cake
• Italian Amaretti Cookies

Blueberry Lemon Cobbler

Author: Adapted from The New York Times Cooking, Melissa Clark

Delicious and easy to make, this Blueberry Lemon Cobbler is great for weeknight desserts or casual gatherings. Serve the cobbler warm with vanilla ice cream for the perfect summer treat!

4.75 from 4 votes

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 6

Calories 269 kcal

Ingredients

  

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For the Blueberries:

• 3 cups blueberries
• 2 tbsp. granulated sugar add more if blueberries are tart
• 1 tbsp. fresh lemon juice
• 1 tbsp. cornstarch
• 1 tsp. finely grated lemon zest loosely packed

For the Biscuits:

• ½ cup all-purpose flour
• ⅓ cup fine cornmeal
• ⅛ cup sugar
• 1 tbsp. baking powder
• ⅛ tsp. salt
• 3 tbsp. cold unsalted butter cut into cubes
• 1 tsp. finely grated lemon zest loosely packed
• ⅓ cup heavy cream
• 1 tbsp. heavy cream for brushing top of biscuit

Instructions

 

• Position rack in centre of oven. Preheat oven to 350°F.

For the Blueberry Lemon Filling:

• Wash the blueberries, drain and add the sugar, lemon juice, lemon zest, and cornstarch, mix well and set aside.

For the Cornmeal Biscuit Topping:

• In the bowl of your food processor, add the flour, cornmeal, sugar, baking powder, salt and lemon zest. Pulse a few times until mixture is combined.
• Add butter, and pulse until it resembles coarse meal.
• Pour in the cream and continue to pulse until the dough comes together.
• Turn the dough onto a lightly floured surface and pat it together, divide the topping into several dough balls.
• Scrape blueberry filling into a 8 inch square baking dish, spread blueberries evenly in the pan.
• Top the blueberries with the biscuit dough balls, making sure to spread each ball out as to cover most of the blueberry filling.
• Brush the top of the biscuits with a bit of heavy cream.
• Bake for approx. 25 min or until the biscuit is nicely golden on top.

Notes

1. To store leftovers, cover dish and refrigerate for up to 4 to 5 days.

Nutrition

Calories: 269kcalCarbohydrates: 38gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 37mgSodium: 50mgPotassium: 355mgFiber: 3gSugar: 16gVitamin A: 455IUVitamin C: 10.2mgCalcium: 122mgIron: 1.2mg

Keyword Blueberry Cobbler, Blueberry Cornmeal Cobbler, Blueberry Lemon Cobbler

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