The biggest reason I love the month of July is because it’s prime time for blueberries and watermelon – my two favorite fruits – in my area of the states. I love spending an early summer morning picking blueberries. Not surprisingly, you can spend very little time picking and leave with tens of pounds of blueberries, not including the ones you may have eaten while collecting the goods.
This morning I was able to collect around 11 pounds of fresh blueberries, some of which I’m making into a cobbler to take to my friend’s house for dinner tonight. Cobblers are my most famous of dessert dishes I make because of several reasons:
1. They are the most requested for me to make
2. They are easy to make
3. Many fruits can be made into a cobbler, so there’s always a season to make them.
4. It can be eaten by itself or dress it up by adding ice cream and/or a sauce
5. My recipe can be sized up or sized down depending on size of your group
6. They are deliciously buttery, comforting and and the best dessert (right after a giant slice of rich chocolate cake, which is my own opinion).
Have I convinced you yet to start making cobblers?
Below you’ll find my recipe for a Lemon Blueberry Cobbler. You can use fresh or frozen blueberries and lemon can be completely optional. My cobblers start with melted butter and a simple cobbler batter of equal amounts of flour, sugar and milk. Then just a little bit of baking powder, vanilla and salt. For the fruit, you can choose to macerate (let the fruit develop it’s own juices with the help of sugar) your fruit or just coat in sugar before adding on top of the cobbler.
Lemon Blueberry Cobbler
Ingredients:
1.5 cups of blueberries, fresh or frozen
1 lemon, zested and juiced
1 stick of butter, melted
2 cups of white sugar, divided
1.5 cups of all purpose flour
2 tsp of baking powder
1 tsp vanilla
1 pinch salt
1.5 cups of whole milk or half and half
Preheat oven to 350 degrees F
In a bowl, mix together blueberries, lemon zest, lemon juice and 1/2 cup of white sugar. Set aside.
In a separate bowl, mix together flour, 1-1/2 cups of white sugar, baking powder, salt, vanilla, and milk (or half & half)
Pour melted butter in the bottom of an 8×10 pan. Alternatively, the stick of butter can be melted in the pan while the oven is preheating.
Once butter is melted, add batter from step 3 directly on top of butter. DO NOT MIX.
Add blueberry lemon mix directly on top of the batter. DO NOT MIX
Place in the oven once it’s preheated and bake for a minimum of 45 minutes up to an hour. The edges will get dark brown and pull away from the sides.
Leave to rest for at least 15 minutes. Can be served warm or at room temperature. Place leftovers in refrigerator.
Lemon Blueberry Cobbler
Ingredients
- 1.5 cups blueberries fresh or frozen
- 1 lemon zested and juiced
- 1.5 cups all purpose flour
- 2 cups white sugar divided
- 3 tsp baking powder
- 1 pinch salt
- 1 tsp vanilla
- 1.5 cups whole milk or half & half
- .5 cup butter melted
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In a bowl, mix together blueberries, lemon zest, lemon juice and 1/2 cup of white sugar. Set aside.
- In a separate bowl, mix together flour, 1-1/2 cups of white sugar, baking powder, salt, vanilla, and milk (or half & half)
- Add melted butter to the bottom of a 8×10 baking dish. Alternatively, butter can be melted directly in the pan while oven is preheating.
- Once butter is melted, add batter from step 3 directly on top of butter. DO NOT MIX.
- Add blueberry lemon mix directly on top of the batter. DO NOT MIX
- Place in the oven once it's preheated and bake for a minimum of 45 minutes up to an hour. The edges will get dark brown and pull away from the sides.
- Leave to rest for at least 15 minutes. Can be served warm or at room temperature. Place leftovers in refrigerator.
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