Easy Blueberry Cobbler with Lemon Honey Sauce

5 from 3 votes

Easy Blueberry Cobbler with Lemon Honey Sauce

This blueberry cobbler recipe is baked in a skillet with a to-die-for honey lemon sauce. A quick, rustic dessert made with real ingredients.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 246kcal

Author: Jami Boys

Equipment

10 inch cast iron skillet OR 8x8 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 8x8 or 9x9 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

*Grate all the zest from 1-2 large lemons and use 1 teaspoon in the sauce and the remaining 2 teaspoons (or more) in the dough.

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 and enjoyed over the next couple of days.

Nutrition