This melt-in-your-mouth easy blueberry cobbler recipe comes alive with Oregon blueberries and a simple lemon honey sauce that brings out the amazing blueberry flavor. In less than an hour you can have a warm blueberry cobbler for dessert – or breakfast!
This recipe is sponsored by the Oregon Blueberry Growers.
I’m thrilled to be bringing you this great new summertime recipe – a comforting blueberry cobbler with lemon honey sauce. Although, it can also be a great winter recipe that will remind you of summer.
We have eaten this easy blueberry cobbler a lot in the past few weeks – all in the name of “recipe testing,” of course – and even after all those bakings, it’s always SO good.
Like the kind of good you forget until you take that first bite. Because, let’s be honest, cobblers aren’t always the prettiest things, are they?
But then you dish up a still-warm spoonful and top it with the lemon sauce and maybe a scoop of vanilla ice cream, and it’s like – whoa, this is delicious! And you immediately start thinking about when you can make it again.
What is a Cobbler?
I’ve always thought of a cobbler as baked fruit with some type of cakey dough topping, versus a crisp that’s made of a streusel like topping of butter, flour, sugar, and sometimes oats.
According to Bon Appetit, cobblers have been around since the 1800s and vary according to region with some toppings resembling biscuits and some more like a cake. Then there are cobblers with the dough on the bottom and the fresh fruit sprinkled on top to bake together.
In all the cases, though, the fruit is baked with a quick dough and typically served warm.
As I’ve previously mentioned, our whole family loves blueberries and we’ve grown them in our former garden where we enjoyed them fresh, dried, in jams, and frozen in the winter. I’ve planted a couple new bushes in the farmhouse garden and we are anxiously waiting for them to produce.
While we’re waiting, the next best thing is to visit a u-pick farm to gather our own. Or a farmer’s market when we don’t have time to pick, of course, though picking summer blueberries is a fun activity.
If you’re in Oregon, you can visit this page on the Oregon Blueberry Growers site to find a u-pick farm near you. I highly recommend it!
Besides the to-die-for flavor and how easy it is to make, one of the best things about this cobbler recipe is that it’s just as good with fresh blueberries as it is with frozen. This is how you can get that summertime flavor in the depths of winter.
I tested the cobbler with both fresh and frozen blueberries and besides needing an extra 5 minutes to bake, the taste and texture was the same. (I know, all this testing is tough – we just took one for the team, lol.)
Easy Blueberry Cobbler with Lemon Honey Sauce
- Brown sugar + raw sugar for dusting
- Whole wheat pastry flour (unbleached all purpose will work, too)
- Milk (almond milk will work)
- Baking powder
- Lemon zest
- Lemon Honey Sauce: lemon juice, zest, honey, potato starch (or corn starch)
- You can omit the lemon honey sauce and simply sprinkle the berries with a bit of sugar and lemon zest (but you will be missing out!).
- You can use cane sugar in place of the honey in the sauce if you’re avoiding it.
- You can use coconut sugar or cane sugar in place of the brown sugar in the topping.
- The recipe hasn’t been tested with anything other than butter, so any substitutions like coconut oil are unknown as to how it will affect the recipe. I can guess the flavor would change considerably.
Simple recipes like this are my favorite, and I especially like baking and serving them in a cast iron skillet (now that I figured out how to care for it!). However, you can use an 8×8 or 9×9 inch baking pan if you don’t have a skillet.
To make this, you’ll cook the lemon honey sauce first until it thickens and then mix about half of the sauce with the fresh or frozen blueberries (no need to defrost the frozen berries). Spread that in the bottom of your pan.
Then simply mix up the topping ingredients and spread it over the blueberries before baking for about 35-40 minutes.
My favorite way to plan this for dinner is to mix it up and bake while I’m finishing dinner and then let it cool some while we’re eating dinner.
By the time we’re ready for dessert it’s perfectly warm, and if you serve it with a scoop of ice cream, it will gently melt into all that blueberry goodness.
I always serve it with the lemon honey sauce, and we’ve enjoyed this with and without ice cream. It’s totally up to you.
In my opinion, it’s the sauce that takes this blueberry cobbler WAY over the top of a regular cobbler. Blueberries and lemon are a classic combination and this just solidifies that great pairing.
I hope you try this soon and let me know what you think!
Got More Blueberries?
- Blueberry Pie Recipe – No Bake & Low Sugar
- Ultimate Blueberry Guide: Growing, Freezing, Drying, Canning & Fresh Recipes
Easy Blueberry Cobbler with Lemon Honey Sauce
- 10 inch cast iron skillet OR 8×8 baking pan
Lemon Honey Sauce
- 1 teaspoon lemon zest*
- 1/2 cup lemon juice
- 1/3 cup honey
- 1 tablespoon potato starch (or corn starch)
- 3½ cups blueberries fresh or frozen (not defrosted)
- 1/3 cup butter, melted
- 2/3 cup brown sugar (or coconut or cane sugar)
- 1/2 cup milk (or almond milk)
- 1¼ cups whole wheat pastry flour (or unbleached all-purpose)
- 2 teaspoons lemon zest*
- 1½ teaspoons baking powder
- 1/4 teaspoon salt (1/2 teaspoon if using unsalted butter)
- 1 tablespoon raw sugar or other sugar for dusting top
Make Lemon Honey Sauce
- Add all sauce ingredients in a small saucepan. Bring to a low boil over medium-high heat, stirring constantly. Reduce heat to low and stir until thickened, about 1 minute more, if needed (it may thicken right after boiling – that's okay).
- Remove from heat. If the sauce gets too thick for pouring, thin it with a little water as needed. Set aside.
- Heat oven to 350 degrees.
- Pour half the lemon sauce over the fresh or frozen blueberries in a medium bowl (a little more than 1/3 cup sauce). Stir well and then spread the berries evenly in the bottom of a 10-inch cast iron skillet (or 8×8 or 9×9 baking pan). Pour remaining sauce into a small pitcher for serving with the cobbler.
- In a medium mixing bowl, whisk the melted butter, milk, 2/3 cup sugar, flour, zest, baking powder, and salt until smooth (a few lumps are okay).
- Dollop dough evenly over berries and use a spatula to spread almost to edges. Some areas of berries should show through. Sprinkle with 1 tablespoon of raw sugar.
- Bake for 35-40 minutes (frozen will take 40-45 minutes), until berries are bubbling around the edge, cobbler is browned, and a toothpick in the cake area comes out clean.
- Let cool about 10 minutes and then serve warm, passing the remaining lemon sauce to drizzle over each serving.
Disclosure: I received product and/or compensation for this post. As always, the opinions, thoughts, and projects are all mine and I will NEVER promote something I don’t love and think you will find helpful – promise! For more info, you can read AOC’s entire disclosure page here.
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