Description
This easy blueberry cobbler with a bright lemon sugar lid offers a quicker, more flavorful twist on a classic dessert, perfect for busy families and home bakers. It features warm, bubbly berries topped with a tender, cake-like crust that fills your home with an irresistible aroma.
Ingredients
- 4 cups fresh or frozen blueberries, (no need to thaw if frozen)
- 1.5 cups all-purpose flour, for lid
- 1 tablespoon all-purpose flour, for berries
- 1 cup granulated sugar
- 0.5 cup cold unsalted butter, cubed
- Zest of 1 large lemon
- Juice of 0.5 lemon
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup whole milk
- 0.5 teaspoon vanilla extract (optional)
- 0.25 teaspoon almond extract (optional)
Instructions
- Prepare Berry Filling: In a 9×13 inch baking dish, gently toss 4 cups (600g) blueberries with 0.5 cup (100g) granulated sugar, 1 tablespoon (8g) all-purpose flour, and the juice of 0.5 lemon. Spread them evenly; the berries should look glossy and slightly juicy after mixing.
- Make Lemon Sugar Lid Topping: In a medium bowl, whisk together 1.5 cups (180g) all-purpose flour, 0.5 cup (100g) granulated sugar, 1 teaspoon (4g) baking powder, 0.25 teaspoon salt, and the zest of 1 large lemon. Cut in 0.5 cup (113g) cold, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in 0.5 cup (120ml) whole milk just until combined (if the topping seems too dry, add an extra tablespoon of milk until it’s moist enough to dollop). Don’t overmix the batter; a few small lumps are perfectly fine for a tender topping!
- Assemble and Bake: Spoon generous dollops of the topping mixture over the prepared berry filling, leaving small gaps for steam to escape (using two spoons helps achieve even dollops across the dish). Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the topping is beautifully golden brown, and the berry filling is visibly bubbly around the edges. The aroma filling your kitchen will be incredible!
Notes
Reduce sugar by 0.25 cup for a less sweet dessert, focusing on the natural fruit flavors. For added fiber, substitute up to 0.5 cup of all-purpose flour with whole wheat pastry flour in the topping. Do not overmix the cobbler topping; overmixing develops gluten, leading to a tougher texture. Ensure blueberries are spread evenly in the dish for consistent baking and an even distribution of fruit.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 150 g)
- Calories: 400 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 45 mg