This Easy Blueberry Lemon Cobbler uses fresh blueberries and lemon cake mix to make this cobbler recipe super easy! Fresh lemon juice and lemon zest keep the dessert tasty and fresh! Serve warm with a big scoop of vanilla ice cream!
If you have been around this blog enough, you KNOW I am a huge fan of baking shortcuts! I showed you how to make the *BEST* boxed brownies here! And this amazing Granny Cake is incredible and starts with a simple yellow cake mix!
So when it comes to cobbler–baking shortcuts it is! This blueberry lemon cobbler is a great recipe and starts with a cake mix!
It has amazing flavor from the lemon cake mix, along with fresh lemon juice and zest in the blueberry filling! This dessert is the perfect amount of tangy lemon, coupled with sweet, delicious blueberries.
The combination of blueberries and lemon is truly a match made in heaven! Need another yummy blueberry recipe?? Try these soft, chewy Blueberry Cookies with White Chocolate Chips!
WHY YOU’LL LOVE THIS RECIPE
- Amazing recipe that’s super easy to make!
- Simple cobbler with amazing lemon flavor!
- Juicy blueberries combined with fresh lemon–the perfect summer dessert!
- So yummy with vanilla ice cream–this will be a winner with the whole family!
You’ll need the following ingredients to make this easy blueberry lemon cobbler recipe:
Cake Mix: Lemon cake mix works perfectly in this recipe! Remember NOT to prepare the cake mix according to the package instructions! See instructions in the recipe card.
Sugar: The amount of sugar depends on how sweet your blueberries are. Don’t forget there is sugar in the cake mix so you don’t need to add too much more sugar.
HOW TO MAKE BLUEBERRY LEMON COBBLER: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: Place blueberries in bowl and add lemon juice, lemon zest and sugar. Stir to combine.
Step 2: In another large bowl, add lemon cake mix, melted butter and milk. Stir for a minute or two until everything is well-combined.
Step 3: Spread “cake” batter into a large 9×13 baking dish (or similar). I love using a simple ceramic baking dish like these!
Step 4: Pour blueberry mixture on top of the simple batter. Then, stir a bit to move some blueberries to the bottom and get them slightly coated with the batter. Bake for 50-60 minutes until golden brown and a toothpick inserted into the center comes out clean.
RECIPE TIPS & TRICKS
- Stir blueberries gently when combining with the cake mix. The blueberries DO NOT have to all be covered with the cake mix batter (see photo above).
- If the cobbler topping (cake batter mixture) gets too brown on top during the baking, simply cover with foil for the last 10 minutes of cooking.
STORAGE & REHEATING
- Storage: Store leftover cobbler in the fridge right in the baking dish, covered tightly with 1-2 layers of aluminum foil. You can also store smaller portions in an airtight container in the fridge for up to 4 days.
- Reheating: Place a serving of cobbler on a plate and microwave for 15-30 seconds until warmed through.
- Freezing: You can freeze this cobbler! Allow cobbler to cool completely. Then, cover tightly with several layers of foil. Cobbler can be frozen for up to 2 months. When freezing, I like to use disposable aluminum containers like these.
- Fresh Blueberries: You can use unthawed, frozen blueberries (see notes in recipe card).
- Sugar: Brown sugar works great, too!
- Cake Mix: If you can’t find lemon cake mix, yellow cake mix works just fine–you just won’t have as much lemon flavor.
- Fruit: Feel free to swap out different fruit! Peaches, blackberries, strawberries–or a combination–are all delish!
FREQUENTLY ASKED QUESTIONS
A “cobbler” is a typically fresh fruit baked with a batter or biscuit topping. In this recipe, our “topping” happens to be a cake mix that is combined with milk and butter. Although this may not be 100% traditional, it’s easy, delicious and definitely fits the bill as a cobbler!
I prefer fresh blueberries, but you can use frozen! Make sure you use them frozen (not thawed) and toss them with a teaspoon of cornstarch to help absorb the juices when they are in the oven.
No. You don’t HAVE to! Remember, there is sugar in the cake mix, so if your berries are sweet, feel free to omit the sugar all together.
Warm, with a scoop of vanilla ice cream or whipped cream! If you are enjoying the cobbler the next day, pop it in the microwave for 15-30 seconds to get it nice and warm!
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Easy Blueberry Lemon Cobbler
- 1 15.25 oz. box lemon cake mix JUST the dry mix, do not add anything
- 4 cups fresh blueberries See Note 1
- 1 tbsp white sugar optional, See Note 2
- 1 1/4 cup milk
- 4 tbsp butter, melted half a stick
- 2 tbsp lemon juice
- 2 tsp lemon zest zest of one medium lemon
- vanilla ice cream or whipped cream, for serving
- Preheat oven to 350˚F.
- In a medium bowl, mix blueberries with lemon juice, lemon zest and sugar. Set aside.
- In a large mixing bowl, combine cake mix, milk and melted butter. Mix with a large spoon for about a minute until batter is smooth.
- Spread cake mixture into a 9×13 (or similar size) pan.
- Cover the cake mixture with the blueberries.
- With a spoon, gently stir/swirl the cake mixture and blueberries until some of the blueberries fall to the bottom and some get slightly covered with the batter (See photo above).
- Place cobbler on the center rack of a preheated oven and bake for 50-60 minutes until a toothpick inserted into the center of the cake comes out clean and the middle of the cobbler is set. Cobbler should start getting golden brown on top. If the edges brown too quickly, cover with foil during the last 10 minutes of cooking.
- Allow cobbler to cool for 5-10 minutes, then serve warm with a scoop of ice cream or whipped cream!