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 recipe makes a wonderful light and fruity summer dessert.
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How to Make it
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 thaw the blueberries before using in recipe.
- All-purpose flour
- Fine cornmeal
- Granulated sugar
- Baking powder and salt
- Lemon juice and zest
- Cornstarch
- Unsalted butter
- 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.
Serving Suggestions
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.
Storage Instructions
Cover any leftovers and store in the refrigerator for up to 4 to 5 days.
Enjoy!
More Light Desserts
Blueberry Lemon Cobbler Recipe
Ingredients
For the Blueberries:
- 3 cups blueberries
- 2 tablespoons granulated sugar add more if blueberries are tart
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon finely grated lemon zest loosely packed
For the Biscuits:
- ½ cup all-purpose flour
- ⅓ cup fine cornmeal
- ⅛ cup sugar
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- 3 tablespoons cold unsalted butter cut into cubes
- 1 teaspoon finely grated lemon zest loosely packed
- ⅓ cup heavy cream
- 1 tablespoon 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
- To store leftovers, cover dish and refrigerate for up to 4 to 5 days.
Nutrition
tastefullyaddicting says
I love cobbler! But I've never tried cornmeal in my cobbler before. I have to try this sometime!
Sweet and Savoury Pursuits says
I hope you do, it's really delicious!
theoldfatguy says
I love all things blueberry but I have never made them into a cobbler for some reason. Thanks for the inspiration.
The Old Fat Guy
Sweet and Savoury Pursuits says
My pleasure! If you love all things blueberry then this cobbler is sure to please you 🙂
Sia Aristidou says
You have some beautiful photos of blueberries in this post! I'd love to try a piece of the blueberry cobbler yum!
Sweet and Savoury Pursuits says
Thank you Sia, that's so kind of you to say!
La Cuisine d'Helene says
This look so yummy that I pinned it! You are inspiring me to try this dessert with different fruits this summer.
Sweet and Savoury Pursuits says
Thank you Hélène! I think there are many delicious variations possible with this recipe 🙂
Julie is Hostess At Heart says
This cobbler looks delicious! I love all of our beautiful fruit right now and all of the great bakery ideas.
Sweet and Savoury Pursuits says
Thanks Julie, so do I, there are so many desserts that can be made with fresh fruit, and much more delicious when we can get the fruit locally.
Louise Crosby says
Glad to have been an inspiration, Fida! I just love cornmeal in a cobbler biscuit, and as you have reminded us, any fruit works well. This looks delicious, and the blueberries make for a very striking photograph.
Sweet and Savoury Pursuits says
Thank you Louise! I'm looking forward to trying even more variations of this recipe.
Angie says
This looks perfect for Summer, Fida! Easy to make yet so delicious. I just went blueberry picking, so your recipe comes in handy
Sweet and Savoury Pursuits says
That's wonderful Angie, hope you enjoy it!
Josette@thebrookcook says
It is tempting to just crank out a cobbler every day with fabulous summer fruit- right? Yours looks DELICIOUS!! I love cornmeal with fruit. I'm going to "have" to try this one! 🙂
Sweet and Savoury Pursuits says
Oh my goodness, yes it is. I was tempted to make a cherry one today! Thanks!
nancyc says
Blueberry Cobbler is one of my favorite desserts! Yours looks wonderful!
Sweet and Savoury Pursuits says
Thanks Nancy! It's now one of my favourites too 🙂
Loretta says
Welcome to Fiesta Friday and thank you for bringing this wonderful blueberry cobbler. I love cobblers myself, they are so versatile aren't they? Your topping with the cornmeal crunch is exactly how I'd like mine too. That picture with the ice cream and mint is really tempting me to make some of my own. Thanks for bringing this dessert to the Fiesta 🙂
Sweet and Savoury Pursuits says
Thanks Loretta! It's my pleasure 🙂