Lemon-Blueberry Cobbler

A hint of lemon in the biscuit topper accents the blueberry filling in this ever-popular fruit dessert recipe.

Lemon-Blueberry Cobbler
Servings: 8 Prep 15 mins Bake 375°F 40 mins Stand 5 mins


  • 1 lemon
  • 4 cups (2 pints) blueberries
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, cold, cut up
  • 1 cup buttermilk
  • Ice cream, optional

Make It

1. Heat oven to 375 degrees F. Coat a 2-quart shallow baking dish with nonstick spray. Grate the zest from lemon; set aside. Squeeze lemon to get 2 tablespoons juice; reserve. In medium bowl, combine blueberries, 2/3 cup of the sugar, cornstarch, cinnamon and nutmeg; toss. Add lemon juice; stir until combined. Turn into prepared dish.

2. In large bowl, combine remaining 1/3 cup sugar, flour, baking powder, baking soda, salt and lemon zest. With two knives or pastry cutter, cut in butter until mixture resembles coarse crumbs. With fork, stir in buttermilk just until mixture is moistened. Spoon heaping tablespoons of dough on top of blueberry mixture.

3. Bake in 375 degree F oven 40 minutes or until mixture is bubbly and top is golden. Let stand 5 minutes before serving. Serve warm or at room temperature with ice cream, if desired. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 299, Fat, total (g): 7, chol. (mg): 17, sat. fat (g): 4, carb. (g): 58, fiber (g): 2, pro. (g): 4, sodium (mg): 238, Percent Daily Values are based on a 2,000 calorie diet.