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.

Hot Lemon Blueberry Cobbler

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.

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Lemon Blueberry Cobbler

You know how much we love the combination of lemon and blueberries, like in this breakfast bundt cake! The perfect flavors!

9x13 pan of cooked, juicy blueberry cobbler

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
bowl of blueberry cobbler with vanilla ice cream

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!
9x13 pan of fresh blueberries

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
pouring cobbler topping on top of blueberries

How do you make Lemon Blueberry Cobbler?

  1. Preheat oven to 375 degrees.
  2. Spray a 9×13 pan with cooking spray. On the bottom, lay the blueberries, and squeeze juice of 1 lemon over the berries.
  3. 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).
  4. 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.
  5. Over the entire cobbler, pour 2 cups of boiling water.
  6. Bake for 1 hour. Serve warm with vanilla ice cream.
getting ready to serve a 9x13 pan of blueberry cobbler

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!

close up of hot of the oven blueberry cobbler

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.
9x13 yellow pan of juicy blueberry cobbler

More blueberry desserts to try:

juicy blueberry cobbler

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!

Lemon Blueberry Cobbler
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Lemon Blueberry Cobbler

The secret to this Lemon Blueberry Cobbler is to squeeze one lemon over the top before baking. Serve with ice cream, or fresh whipped cream!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 10
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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

If using frozen blueberries, you do not need to defrost them first. 
Reposted from March 2020.
Cuisine: American
Course: Dessert
Calories: 343kcal, Carbohydrates: 66g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 21mg, Sodium: 385mg, Potassium: 150mg, Fiber: 3g, Sugar: 40g, Vitamin A: 300IU, Vitamin C: 14mg, Calcium: 93mg, Iron: 2mg
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Lemon Blueberry Cobbler