Easy Blueberry Cobbler with Lemon Honey Sauce
This blueberry cobbler recipe is a simple, rustic dessert made right in a skillet for easy prep and quick cleanup. Juicy blueberries bubble up under a golden, tender topping, and the whole thing is finished with a to-die-for honey lemon sauce that highlights the blueberry flavor. It’s a quick and easy real food treat perfect for weeknights or casual gatherings that you can make anytime with either fresh or frozen berries.
✩ What readers are saying…
“I made the blueberry cobbler and it was a huge hit with my hubby—me too, but I had to restrain myself to tiny helpings! This is a keeper (like your chocolate chip cookie cake!)” – Barbara
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This comforting blueberry cobbler with lemon honey sauce is one of our favorite summertime recipes. Although, now that I think about it, by using frozen berries it can also be a great winter recipe that will remind you of summer!
I have served this easy blueberry cobbler a lot, to both my immediate family and guests, and even after all these bakings, it’s always SO good. Like the kind of good you forget until you take that first bite.
In my opinion, it’s the lemon sauce that puts this cobbler over the top of regular cobblers. It’s a simple concoction of lemon and honey thickened with a bit of starch, that you mix part of with the berries and then pour the rest over the baked cobbler. This lemon flavor throughout just seems to enhance the blueberries to be even better, if that is possible.
Just one spoonful of the still-warm cobbler, topped with the amazing 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.
Fresh or Frozen Blueberries
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.)
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.
Blueberry Cobbler Video
Ingredients & Substitutions
- Blueberries: fresh or frozen (do not thaw).
- Brown sugar
- Whole wheat pastry flour – unbleached all purpose will work, too.
- Milk: you can use a milk substitute like almond milk.
- Butter: to be dairy free, use coconut oil (though this hasn’t been tested).
- Juice and zest from one lemon
- Honey and potato starch or corn starch (for sauce)
Substitutions:
- 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.
How to Make Blueberry Cobbler
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.
Step 1: Make and cook the lemon honey sauce until it thickens. Mix about half of the sauce with the fresh (or frozen blueberries- no need to defrost). Spread the berry mixture in the bottom of your pan.
Step 2: Mix up the topping ingredients and spread it over the blueberries. Sprinkle with raw sugar, if desired and bake for about 35-40 minutes.
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.
The lemon sauce is what 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.
Serving Tip & Storage
Jami’s Tip
My favorite way to plan this for dinner is to mix it up and bake it while I’m finishing dinner and then let it cool while we’re eating. 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.
Storing Leftovers: While cobbler is best eaten the day it’s made, we’ve found that if you portion the leftovers into serving-size glass containers they can be heated in the microwave or a toaster oven and enjoyed over the next couple of days.
I hope you try this soon and let me know what you think with a rating and review!
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Easy Blueberry Cobbler with Lemon Honey Sauce
Equipment
- 10 inch cast iron skillet OR 8×8 baking pan
Ingredients
Lemon Honey Sauce
- 1 teaspoon lemon zest*
- 1/2 cup lemon juice
- 1/3 cup honey
- 1 tablespoon potato starch (or corn starch)
Cobbler
- 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
Instructions
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.
Make Cobbler
- 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.
Notes
Nutrition
Need More Blueberry Recipes?
- Blueberry Pie Recipe – No Bake & Low Sugar
- Healthy Blueberry Bars Recipe
- Blueberry Chutney Recipe To Can or Freeze (Honey Sweetened)
- Ultimate Blueberry Guide: Growing, Freezing, Drying, Canning & Fresh Recipes
This recipe has been updated – it was originally published in July of 2020.
I made the blueberry cobbler and it was a huge hit with my hubby—me too, but I had to restrain myself to tiny helpings! This is a keeper (like your chocolate chip cookie cake!) although next time I may add more blueberries…hope it will still work 🫰
Hi Jami.
This looks delicious. I have some blueberries in my freezer from last summer. Do you know the weight of the flour you use in this recipe? I have soft white wheat to grind, but, freshly ground flour is fluffier so the measurements in your recipe probably won’t work.
Ah, that makes sense. Since there is about 120 grams of whole wheat pastry flour in a cup, I’d say 150 grams to 1.25 cups.
Hi Jamie, I havnt make this recipe yet but with to know if I cab half the amounts as their is only two of us. I have followed your blog for quite a while ad though we live in Spain I find that the contents are very interesting and look forward to them
Best wishes
I’m so glad you are finding things you can use in Spain, Iris! While I haven’t tried it, I don’t see a reason that you couldn’t cut the ingredients in half. You’d want to use a smaller pan, of course – maybe a loaf size pan or similar? I’d cook for about 10 minutes less initially and check to see if you need more.