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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.
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This Lemon Blueberry Cobbler is all about simplicity, comfort, and nostalgia. The tartness of lemon blends seamlessly with the sweetness of blueberries. While the cobbler’s buttery, golden topping provides a delicate crispness that complements the juicy fruit filling beneath. If you’re craving an easy, down-to-earth treat that’s guaranteed to hit the spot, this is the one.
Let’s Dish: About This Recipe
Main Ingredients: Blueberries, lemon zest, lemon juice, lemon cake mix, sugar, milk, and butter.
Quick Steps: Layer blueberries, sprinkle sugar, zest, and juice; top with dry cake mix, drizzle milk and butter, then bake.
Total Time & Yield: 1 hour; yields 12 servings.
Why This Recipe
- Other lemon blueberry cobbler recipes rely on fresh berries or canned fillings, which can sometimes lead to inconsistent textures or overly sweet flavors.
- Our recipe makes the most of frozen blueberries, carefully balancing their juiciness with just the right amount of sweetness.
- By using frozen fruit, this recipe provides a consistent texture throughout the dish, avoiding the excess syrup that often comes from thawed berries. In addition, the frozen berries are especially convenient, offering year-round accessibility while still delivering a fresh, vibrant taste.
- The addition of real lemon zest and juice infuses elevates the blueberries, creating a harmonious blend of tart and sweet.
- Unlike other cobblers that might feel heavy or too sugary, our lemon blueberry cobbler offers a refreshing twist, making it perfect for any occasion.
Lemon Blueberry Cobbler Ingredients
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. You can stir in a quarter 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.
Don’t make the cake batter from the box directions. Just pour the dry cake mix into the pan.
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.
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.
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
Storage
Here’s a guide to help you make the most of this mouthwatering dessert:
MAKE AHEAD: If you’re planning ahead, you can prepare the cobbler in advance.
After it has fully cooled, cover it securely with plastic wrap or aluminum foil and store it in the refrigerator.
IN THE FRIDGE: You can refrigerate any leftover cobbler for two to three 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 two months.
Thaw overnight in the refrigerator and remove any plastic wrap before reheating.
REHEATING: When you’re ready to enjoy your frozen cobbler, allow it to thaw in the refrigerator overnight for the best results.
For a quick thaw, you can use the microwave on a low setting, but be cautious not to overheat, as it can affect the texture.
If you prefer a warm slice, reheating it briefly in the microwave or in an oven preheated to 350°F (175°C) for a few minutes can provide that delightful, softened texture.
Why We Love This Recipe
FLAVOR DUO: The combination of lemon and blueberries creates a burst of vibrant and refreshing flavors that are a perfect balance of tartness and sweetness.
SIMPLE INGREDIENTS: This cobbler recipe relies on basic pantry staples and fresh fruit, making it accessible for all bakers.
VERSATILE DESSERT: Whether you’re serving it warm with a scoop of vanilla ice cream or enjoying a cold slice straight from the fridge, this cobbler is versatile.
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.
FREQUENTLY ASKED QUESTIONS
What is the difference between a fruit cobbler and a fruit crisp?
Cobblers use either a biscuit or cake mix along with fruit, while crisp toppings are made up of sugar, butter, oats, and cinnamon and have more of a crumbly and granular look.
Can I use a white cake mix instead of a lemon cake mix?
This easy recipe is very flexible as to the kind of cake mix you are using. Try white cake mix or vanilla cake mix.
Can I freeze the blueberry lemon cobbler recipe?
This easy cobbler recipe can be frozen in an airtight container for up to two months.
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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.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Ingredients
- 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
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Comments
Sarah says
Delicious!!!