Lemon Blueberry Cobbler
This lighter frozen blueberry cobbler is made from scratch with frozen (or fresh) blueberries. The secret to this easy Lemon Blueberry Cobbler is to squeeze an entire lemon over the top before baking. Serve with ice cream, or fresh whipped cream! It’s amazing and our guests always love this dessert.
I love this recipe, because it includes easy ingredients that I bet you already have on hand. And guess what–you can use frozen blueberries! We always stock up on blueberries from Costco, so our freezer has a few bags. Why is it called Lemon Blueberry Cobbler? Because it has one beautiful lemon squeezed over the berries before adding the crust mixture on top.
Lemon Blueberry Cobbler
You know how much we love the combination of lemon and blueberries, like in this breakfast bundt cake! The perfect flavors!
Everyone always asks us for this recipe, so we think it truly is the best Lemon Blueberry Cobbler, which by the way, we cut the sugar way back (from 2 cups to 1 cup). And yes, you do pour 2 cups of boiling water over the mixture before baking. The results are a lovely, delicious moist blueberry cobbler. Honestly, there is nothing worse than a dry cobbler with too much crust on top.
Read more: Lemon Blueberry Cobbler
Why I love this recipe
- You can make it anytime of the year, using fresh or frozen blueberries.
- Guests always ask for the recipe (it’s that good).
- You can make it ahead if you need to, but for sure serve it warm!
Gather these ingredients
- Blueberries fresh or frozen
- Whole lemon
- Butter
- Milk
- Sugar
- Salt
- Baking powder
- Flour
- Vanilla extract
- Cornstarch
- Boiling water: we use a kettle to quickly heat ours
How do you make Lemon Blueberry Cobbler?
- Preheat oven to 375 degrees.
- Spray a 9×13 pan with cooking spray. On the bottom, lay the blueberries, and squeeze juice of 1 lemon over the berries.
- In a medium bowl, mix together the melted butter, milk, 1 cup sugar, salt, baking powder, flour, and vanilla. Pour over the blueberries and spread evenly (it doesn’t have to be perfect).
- In the same bowl, add the remaining 1/2 cup of sugar and 2 Tbsp cornstarch. Mix together with a fork and sprinkle on top of the cobbler mixture.
- Over the entire cobbler, pour 2 cups of boiling water.
- Bake for 1 hour. Serve warm with vanilla ice cream.
Cobbler is a dish made of fruit or a savory filling, poured into a large baking dish. It’s covered with a biscuit dough on top, and then baked! Mostly we think of cobblers in the United States as a berry or a sweet dessert. Although they are not too sweet!
Tips and substitutions:
- We’ve made this recipe with various fruits, like pear, peaches, blackberries, and raspberries. It’s good every time.
- Optional to add almond extract (we love the flavor).
- We DO ADD 1 lemon squeezed on each variation. It’s a little secret that makes the recipe so good.
- If you use a larger baking dish than a 9×13, feel free to add an extra bag (12 oz) of blueberries.
- Serve it warm with vanilla ice cream or fresh whipped cream. Yum!
- Cover and store leftovers in the in refrigerator up to 4 days.
- Freeze the cobbler: Bake the cobbler FIRST, allow to cool, then cover tightly in plastic wrap. Add foil on top and freeze for up to one month.
- Reheat cobbler: It’s easy to reheat in a 350-degree oven.
- It’s easy to reheat in a 350-degree oven.
More blueberry desserts to try:
- Mini Blueberry Cheesecakes
- Flaky Blueberry Studel
- Cherry Blueberry Cobbler
- Blueberry Dumplings
- Blueberry Breakfast Casserole with Cinnamon Rolls
We served it with Vanilla Bourbon Gelato from our local gelato company! Quite delicious for your family or company, for dessert with Idaho Tacos and a side salad.
Enjoy!
Get the Recipe:
Lemon Blueberry Cobbler
Ingredients
- 6 cups blueberries, fresh blueberries or frozen
- 1 lemon , juiced
- 6 Tbsp butter, melted
- 1 cup milk
- 1 ½ cup sugar, divided
- 1 tsp salt
- 2 tsp baking powder
- 2 cups flour
- 1 tsp vanilla extract
- 2 Tbsp cornstarch
- 2 cups boiling water
Instructions
- Preheat oven to 375 degrees.
- Spray a 9×13 pan with cooking spray. On the bottom, lay the fresh blueberries, and squeeze the juice of 1 lemon over the berries.
- In a medium bowl, mix together the melted butter, milk, 1 cup sugar, salt, baking powder, flour, and vanilla. Pour over the blueberries, spreading evenly with a spatula (it doesn't have to be perfect, as the crust will bake over the berries).
- In the same bowl, add the remaining ½ cup of sugar and 2 Tbsp cornstarch. Mix together with a fork and sprinkle on top of the cobbler mixture.
- Over the entire cobbler, pour 2 cups of boiling water.
- Bake for 1 hour. Serve warm with vanilla ice cream or fresh whipped cream.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
haven’t made this yet but it looks like a great summer dessert. My question is can you use pineapple juice or apple cider instead of the 2 cups boiling water? You could cut the sugar even more?
I would not cut the boiling water. It’s part of the recipe. You could try cutting the sugar a little bit.
Can you substitute Splenda for the sugar?
Hi, Jason. I have not tried it to say that it works. If you do and you like it, come back and tell us!
Can you use Frozen Blackberries?
Yes!
Loved it. My 9×13 pan might be a bit bigger than 9×13, and is very deep, so I wonder if I could add an extra bag (12 oz) of blueberries next time.
You post great recipes, but I never see any nutritional information Included. As a diabetic I won’t even consider making something unless I know how many carbs in a serving. This specific one says “light” what does that mean?
I’m also a diabetic (type 1) and a frequent baker! I find the best and most accurate way to get nutrition info is to use the MyFitnessPal app. I just have the free version and you can import recipes and it calculates everything for you.
Enjoy :)
If I half the recipe is cooking time the same?
The directions call for fresh berries, if we are using frozen – should they be thawed or proceed with the same directions as fresh?
I’ve used them right from the freezer!
Where is the full recipe for the lighter frozen blueberry cobbler? Is there a printable version? Thanks!
Do you see the recipe at the bottom of this post? You can print it out!