March 17, 2023
Review RecipeLemon 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 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
You’ll need:
- 4 cups blueberries, frozen
- ⅓ cup granulated sugar
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 15.25-ounce box lemon cake mix (I used Duncan Hines Perfectly Moist brand)
- ½ cup whole milk
- ¾ cup 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
OUR RECIPE DEVELOPER SAYS
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.
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.
PRO TIP:
There is no need to thaw the blueberries before adding them to the baking dish.
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.
PRO TIP:
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.
PRO TIP:
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 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
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.
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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