Lemon Blueberry Cobbler

Sweet blueberries and tart lemon topped with a golden brown cake mix crust give this lemon blueberry cobbler the most amazing flavor.

Jump to Recipe

This sweet and tart lemon blueberry cobbler has all the flavor of summer fruit with the comfort of a classic dessert. Bursting with pops of juicy blueberries combined with a bright and citrusy lemon flavor, this is a match made in heaven.

Lemon Blueberry Cobbler Ingredients

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

Fresh and fruity, lemon blueberry cobbler is the ultimate dessert for any summer gathering.

Imagine warm, juicy blueberries nestled within a flaky, buttery crust, complete with a sweet and zesty lemon kick.

Each bite is bursting with flavor and texture, from the slightly crunchy crust to the gooey blueberries.

You’ll need:

• 4 cups of blueberries, frozen
• ⅓ cup of granulated sugar
• 1 teaspoon of fresh lemon zest
• 1 tablespoon of fresh lemon juice
• 15.25-ounce box of lemon cake mix (I used Duncan Hines Perfectly Moist brand)
• ½ cup of whole milk
• ¾ cup of salted butter, melted

Substitutions And Additions

CAKE MIX: If you cannot find the lemon cake mix, you can substitute a box of vanilla, butter, or white cake mix for this easy dessert. You can add an extra teaspoon of lemon zest and a tablespoon of lemon juice to the recipe to increase the lemon flavor if using one of these substitutes.

MILK: If you do not typically keep whole milk in your refrigerator, 2% will work just as well for this blueberry cobbler with lemon cake mix. 

BLUEBERRIES: You can use fresh berries, but the frozen berries hold their shape better and do not get as mushy as the fresh berries when baked. Unless fresh blueberries are in season, they are much more expensive and not as flavorful as frozen blueberries which are picked and frozen at their peak.

BUTTER: If you do not keep salted butter in your home, unsalted butter will work just as well in this delicious cobbler. I like the added saltiness to contrast with the sweetness of the cobbler. You can stir in ¼ teaspoon of salt to the melted unsalted butter as a quick alternative.

How To Make This Lemon Blueberry Cobbler Recipe

Cobblers are so easy to make and usually involve adding the fruit to the pan and topping it with a cake mix crust. Follow our directions below to get started.

STEP ONE: Preheat the oven to 350°F. Spray a 9×13 baking dish with baker’s spray.

STEP TWO: Add the frozen blueberries to the prepared baking dish and spread them into an even layer. Sprinkle the granulated sugar, fresh lemon zest, and lemon juice evenly over the blueberries.

STEP THREE: Pour the boxed lemon cake mix (dry mix only) over the blueberries. Be sure to break apart any large lumps and that you have an even top layer of the dry cake mix.

STEP FOUR: Drizzle the whole milk over the dry lemon cake mix as evenly as possible, followed by the melted butter. You want to make sure that you have as much of the dry cake mix covered so that you do not have any pockets of dry cake mix remaining. This will ensure that your lemon blueberry cobbler has no raw cake mix spots once it is baked.

STEP FIVE: Bake in the preheated oven for 45 to 50 minutes or until the cobbler topping is golden brown and the blueberries are bubbly.

STEP SIX: Allow the lemon blueberry cobbler to cool for 10 to 15 minutes before serving.

How To Serve

Serve the warm cobbler with a nice big scoop of vanilla ice cream and a dollop of creamy whipped cream on top.

Add a cold and refreshing glass of iced tea or raspberry lemonade to wash down your delicious dessert.

If you love the cozy comfort food feeling that cobblers give you, our strawberry cobbler and peach cobbler recipe are two more variations on this easy recipe.

MORE COBBLER RECIPES

Cobblers & Crisps

Sheet Pan Cobbler

Cobblers & Crisps

Easy Blackberry Cobbler

Storage

IN THE FRIDGE: You can refrigerate any leftover cobbler for 2 to 3 days tightly covered.

IN THE FREEZER: You can freeze this lemon blueberry cobbler once it has been baked and completely cooled. I suggest baking it in a heavy-duty aluminum disposable tray.

Tightly wrap it with a layer of plastic wrap, followed by a thick layer of aluminum foil. It can be stored for up to 2 months. Thaw overnight in the refrigerator and remove any plastic wrap before reheating. 

If you love the combination of blueberries and lemon, this lemon blueberry cobbler is for you. It’s so easy to make that you can throw it together at the last minute to have a warm, bubbly, and delicious dessert to serve to friends or family.

More Recipes You’ll Love

• Chocolate Peanut Butter Lasagna
• Peanut Butter Pie
• Oreo Pie
• Campfire Chocolate Cake
• Lemon Curd
• Lemon Sour Cream Cake
• Blueberry Lemon Blondies
• Lemon Chiffon Cake
• Banana Roll Cake
• Lemon Blueberry Pound Cake
• Lemon Cobbler
• Lemon Cheesecake
• Rainbow Roll Cake
• Strawberry Rhubarb Cobbler
• Peach Cobbler Cheesecake
• Blueberry Cobbler Recipe
• Lemon Poppy Seed Bread
• Peach Muffins
• Lemon Blueberry Dessert
• Cherry Muffins
• Lemon Eclair Cake
• Lemon Brownies
• Lemon Blueberry Cake
• Lemon Coffee Cake
• Easy Vanilla Cake Recipe
• Lemon Lava Cake

Get Recipes on Pinterest

Follow Us

Lemon Blueberry Cobbler

No ratings yet

Sweet blueberries and tart lemon topped with a golden brown cake mix crust give this lemon blueberry cobbler the most amazing flavor.

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 4 cups frozen blueberries
• ⅓ cup granulated sugar
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• 15.25 ounces lemon cake mix, I used Duncan Hines Perfectly Moist brand
• ½ cup whole milk
• ¾ cup salted butter, melted

Instructions

 

• Preheat the oven to 350°F. Spray a 9×13 baking dish with baker’s spray.
• Add the frozen blueberries to the prepared baking dish and spread them into an even layer. Sprinkle the granulated sugar, fresh lemon zest, and lemon juice evenly over the blueberries.
• Pour the boxed lemon cake mix (dry mix only) over the blueberries. Be sure to break apart any large lumps and that you have an even layer of the dry cake mix.
• Drizzle the whole milk over the dry lemon cake mix as evenly as possible, followed by the melted salted butter. You want to make sure that you have as much of the dry cake mix covered so that you do not have any pockets of dry cake mix remaining. This will ensure that your lemon blueberry cobbler has no raw cake mix spots once it is baked.
• Bake for 45 to 50 minutes or until the cobbler batter is golden brown and the blueberries are bubbly.
• Allow the lemon blueberry cobbler to cool for 10 to 15 minutes before serving.

Notes

• This lemon blueberry cobbler with cake mix can be baked up to 6 hours ahead of time and then reheated later when you are ready to serve it.
• There is no need to thaw the blueberries before adding them to the baking dish.
• Don’t make the cake batter from the box directions. Just pour the dry cake mix into the pan.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cobbler at the lower end of the recommended baking time.

Nutrition

Calories: 290kcal | Carbohydrates: 43g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 358mg | Potassium: 75mg | Fiber: 2g | Sugar: 27g | Vitamin A: 398IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 1mg

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Follow Us