This Cast-Iron Lemon Blueberry Cobbler is sweet and tart and bursting with berry flavor! The crust is buttery and golden around the edges giving it the most mouth-watering texture and taste. It’s the perfect go-to summer dessert when you need something easy and delicious! And, you can easily make this a gluten-free cobbler recipe by swapping out the flour for gluten-free flour!
I was going to put a strawberry cake recipe on the blog but that recipe wasn’t my favorite.
I worked so hard on it and served it for Easter dinner… and it was such a disappointment. I guess that’s why I don’t really like to bake. You never know what it’s going to taste like until you’re completely finished and serving it to your guests. Ughhh!
Hours and hours and so many ingredients wasted. You know me: if it’s not delicious – it’s not worth my calories.
I’m kind of hard on myself when it comes to creating recipes. But honestly that works out great for you – right!?? Yep – only delicious recipes going up on the Taste And See blog. And just to reassure you that I am very capable of some delicious dessert recipes, you can check out two of my favorites…these Baked Nutella Smores and this Blueberry Mascarpone Tart.
In the case of this strawberry cake, the flavor was nice but the texture was so dense it just wasn’t enjoyable. I’m trying to think of a comparable texture but all that’s coming to mind is meatloaf! LOL
Sooo here we are today talking about my latest delicious dessert creation… a Cast-Iron Lemon Blueberry Cobbler!
I decided I shouldn’t throw in the proverbial dessert towel – so I got back on that horse, and here we are with this delicious and gorgeous cobbler!
Truth be told I’m more of a pie/cobbler girl and less of a cake girl anyways. I love the saucy cooked fruit with a little bit of crust to balance it out.
I feel like cobblers are easier to manage and much more forgiving when it comes to desserts. And in my opinion even more tasty.
If you didn’t grow up eating grandma’s homemade berry cobbler you might be wondering “what is cobbler?”
Cobbler is a dish with either savory or sweet filling poured along with some kind of batter, biscuits, dough or dumplings. It’s kind of like an easy free-style pie which is why I love it. All the deliciousness without all the work!
So let’s get to it!
How to make a blueberry cobbler:
Start by preheating your oven to 400 degrees F.
Next, mix together flour, baking powder, and salt in a medium bowl.
Then stir in buttermilk, 1 cup of sugar (brown + white), the lemon juice, lemon zest and vanilla extract.
Now mix together the remaining brown sugar, lemon juice, and the blueberries in another bowl.
Place ¼ cup of butter in a 10-inch cast-iron skillet (or a 9x9 square or round baking dish) and transfer it to the preheated oven to melt, and heat the pan. This will take about 5 minutes - be careful to not leave it in longer or you could burn the butter.
Remove the hot skillet with the melted butter from the oven and pour in the batter. Top with the sugared blueberries, sprinkling them evenly all over the pan. Turn the oven down to 375 degrees and bake for 20 minutes, then add another cup of berries strategically placed to make it pretty. Then bake 10-15 more minutes.
If you want it a little more golden on top turn on the broiler for 30-seconds - 1 minute.
Then let it cool slightly and serve this blueberry cobbler with a big scoop of vanilla ice cream!
See? So easy and sooo delicious! And wayyyy better than strawberry cake! Lol
This Cast-Iron Lemon Blueberry Cobbler is sweet and tart and bursting with berry flavor. The crust is buttery and golden around the edges, giving it the most mouth-watering texture and taste.
This blueberry cobbler recipe is so easy and always delicious – perfect for those times when you need a fuss-free dessert that you know everyone will love!
Cast-Iron Lemon Blueberry Cobbler
This Cast-Iron Lemon Blueberry Cobbler is sweet and tart and bursting with berry flavor!
- ¼ cup salted butter
- 1 cup all-purpose flour (for Gluten-Free version, use gluten-free flour)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cups brown sugar, plus 2 tablespoons
- ½ cup white sugar
- zest from one lemon
- 6 tablespoons fresh squeezed lemon juice (typically 1 ½ lemons)
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries, washed and stems removed (about 9 ounces), plus 1 cup (about 4.5 ounces)
- Preheat oven to 400 degrees F.
- Mix together the flour, baking powder, and salt in a large bowl.
- Stir in the buttermilk, 1 cup sugar (brown + white), 4 tablespoons of the lemon juice, zest and vanilla.
- Mix together the remaining 2 tablespoons brown sugar, remaining 2 tablespoons lemon juice, and the blueberries in small bowl or medium bowl as needed.
- Place the butter in a 10-inch cast-iron skillet (or a 9x9 square or round baking dish) and transfer to the preheated oven to melt, and heat the pan for 5 minutes. (Be careful to not leave it in longer or you could burn the butter.)
- Remove the hot skillet with the melted butter from the oven and pour in the batter. Top with the sugared blueberries – sprinkling them all over the pan evenly. Turn the oven down to 375 degrees and bake for 20 minutes, then add another cup of berries on top of the cobbler, strategically placing them to make it pretty. Then bake 10-15 more minutes. (If you want it a little more golden on top, turn on the broiler for 30-seconds - 1 minute.)
- Transfer to a baking rack to cool slightly.
- Serve with vanilla ice cream or whipped cream.
Serving Size1 serving
Amount Per Serving Calories 261Total Fat 7gSaturated Fat 4gUnsaturated Fat 0gCholesterol 19mgSodium 233mgCarbohydrates 48gFiber 2gSugar 33gProtein 3g
Hi! Could this be made the day before & reheated?
Hi Heather, there shouldn't be any issue with that. We'd suggest letting it cool completely then covering with foil overnight... then remove the foil before reheating.
can you use oat milk or almond milk instead of the buttermilk? maybe extra lemon juice?
Hi Jude we've never tried that but found some popular sites that explain how to make a buttermilk substitute from either oat milk or almond milk. We are not quite sure how these would work for baking the cobbler, so you may be in for some trial and error! If you find a substitute that works please let us know! Here are the two sites:
https://shaneandsimple.com/vegan-buttermilk/ ... and ... https://www.alphafoodie.com/how-to-make-buttermilk-substitute/ . Happy baking!! 🙂
I am assuming the residual lemon juice in the bottom of the bowl with the berries and brown sugar doesn’t go in when the blueberries are placed on top?
Hi Lynn, yes we'd actually suggest to drizzle in any residual lemon juice and sugar that may be in that bowl of blueberries. Enjoy! 🙂 - H&B
Any ideas on cooking time if doing it outside on a fire?
Hi Mo, wow cooking it on an open fire sounds amazing! ... And tricky. 🙂 The key will be to keep the heat even across the bottom of the skillet, but not too high otherwise you risk burning the bottom before the top has cooked. This is one you're going to have to watch closely and test the done-ness periodically with a sharp knife or toothpick. Also, even when fully cooked this cobbler is supposed to be a little "oozy" in the middle. Would love for you to share how it turns out!! 🙂
Can you quantify the amount of lemon juice needed? I have a lemon tree but my lemons are huge so hard to know how much to use. Thanks!
Hi Alice, we typically estimate that 1 "average" lemon will produce 4 tablespoons of lemon juice. So in this recipe step 3 would use four tablespoons of lemon juice for the batter, and step 4 would use two tablespoons of lemon juice for the blueberries. Thanks for your question and we hope you enjoy it! 🙂 - H&B
How would you adjust ingredients to accommodate a 12" skillet?
That's a great question , Leighann. I think I would add another half of all the ingredients for a 12" skillet. It will be a little fuller but it should still work great.
Can you use frozen blueberries
Hi Rita! I believe it can work but here are my thoughts... since they attract extra water in the freezing process, you'll want to toss them in some flour before adding them to the batter. Since the berries will lower the temp of the cobbler, you'll most likely need to bake it 5-ish more minutes - just keep your eye on it. Also, I would add a little more flour to the batter to compensate for the extra liquid the berries will give off. I would LOVE to hear how it goes if you use the frozen berries. Oh and don't thaw them - use them frozen. 🙂 - Holly