Blueberry Lemon Cobbler


Blueberry Lemon Cobbler – This blueberry lemon cobbler is bursting with fresh, juicy blueberries and sweet lemons Lemon and blueberries; the ultimate summertime combination. Paired together with a buttery, flaky crust they make the perfect cobbler. This is definitely one of my all-time favorite desserts. It’s simple to throw together, doesn’t require a lot of ingredients and tastes absolutely amazing.

Related Post: Frozen Blueberry Crumble

Blueberry Lemon Cobbler

Sweet and tangy, this blueberry lemon cobbler is simply the BEST. So simple to make with fresh or frozen blueberries and delicious served with whipped cream or vanilla ice cream. 

Prep Time: 10 minutes

Cook Time: 40 minutes

cooling: 30 minutes

Total Time: 1 hour 20 minutes

Servings: 12

Calories: 177kcal


  • 5 cups fresh blueberries or frozen
  • juice from 1 lemon
  • 1/2 cup sugar


  • 1 cup flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • zest of 1 lemon
  • 1/4 cup butter melted
  • 1 teaspoon vanilla
  • 3/4 cup milk


  • Preheat the oven to 375 degrees.
  • Juice and zest 1 lemon. Set zest aside. Pour juice into a bowl and toss with blueberries and sugar.
  • Pour blueberries into greasted 9×13 baking dish.
  • In another bowl, mix flour, sugar, baking powder and salt. Add lemon zest. Stir in melted butter, vanilla and milk.
  • Spoon topping over blueberries.
  • Bake 40 minutes.
  • Cool 20-30 minutes before serving for best results.


Cobbler is best served warm. Store leftovers in the refrigerator for 3-4 days.


Calories: 177kcal

Easy Blueberry Lemon Cobbler Recipe

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!

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Related Post: Keto Blueberry Cobbler

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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!


  • 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.


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.


  • 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: 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!


What is a fruit COBBLER exactly? Is this really a cobbler?!

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!

Can I use frozen blueberries?

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.

Do I need to add sugar to the blueberries?

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.

How do you serve this blueberry lemon cobbler?

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!

Lemon Blueberry Crisp

Delicious Cast Iron Crisp that you make on the grill! This Lemon Blueberry Crisp is the perfect ending to your BBQ. Packed full of juicy blueberries with a crust and topping made of gingersnap cookies for an amazing flavor.  Then you can either grill it or bake it in the oven for the perfect amount of lemon, grilled to perfection.

Lemon Blueberry Crisp

Who would have thought? Not me that’s for sure! A delicious cobbler that’s made on your grill or in the oven! It’s packed full of juicy blueberries and the perfect amount of lemon. Then topped with crushed gingersnap cookies and butter. Butter. Yessssss, now you know it’s delicious, right?

If you really want to make it the best Lemon Blueberry Cobbler ever you need to make sure it’s warm and you serve it with a big old scoop of ice cream on top. At least, that’s my theory in life!

Cast Iron Crisp

A cast iron pan is the perfect pan for this delicious crisp. I think it gives it more flavor and it’s so easy to bake it in, but if you don’t have one any oven-safe pan will do! Don’t forget the handle cover so you don’t burn yourself when you take it off the grill or out of the oven!

Ingredients Need To Make Lemon Blueberry  Crisp

  • Blueberries
  • Sugar
  • Flour
  • Lemon
  • Gingersnap cookies
  • Brown sugar
  • Salt
  • Butter

How To Make Blueberry Lemon Crisp On The Grill

First of all, this is so EASY to make! And you will look impressive when you pull a dessert off the grill because it’s kind of unusual, isn’t it? Or maybe I just think that! This can be grilled, smoked or even made in the oven if that’s what you prefer.

First of all, you are going to want to set up your grill for indirect heat. Essentially heat up your grill then turn the burner, usually the middle one, off and leave the side ones on. You will place the cobbler over the middle burner that is off. This will cook it more like an oven instead of a grill.

Next, you will mix up the ingredients for the crumble in a mixing bowl. Just gently stir it all together and put it in the bottom of a cast iron skillet. Mine was a 10” skillet.

Next, you will mix up the ingredients for the topping in a mixing bowl. Simply mix the ingredients together, cut in the butter and then place on top of the blueberry mixture in the skillet.

Place the skillet on the grill that has been prepared for indirect heat and let it back for about 30 minutes or until the top is golden brown. Please watch this carefully because grills can be a little tricky to get the temperature exactly right!

Blueberry Crisp FAQs!

Here are a few quick tips and tricks about cobblers.

If you have additional questions leave us a comment and we will do our best to answer them!

Do You Need To Refrigerate Crisp?

Nope, you just need to cover it with the cover the pan or a piece of tin foil and store it on your counter!

How Long Are Leftovers Good For?

Leftover blueberry crisp is good for about 3 days if covered tightly.

Can You Freeze Blueberry Crisp?

Yes! Just prepare it according to the directions, but don’t cook it. Cover it with a double layer of aluminum foil. Freeze for up to three months. Thaw overnight in the refrigerator, then warm in an oven heated to 350 degrees F for about 30 minutes or until heated through and the top is beginning to brown.

You can also bake it and then cool it completely and freeze it but I prefer to freeze it before I bake it!

Can I Use Frozen Blueberries?

Yes! Use them just like you would fresh blueberries. It’s a simple and quick substitution. If you use frozen you might have to bake it just a little bit longer!

Related Post: Blueberry Streusel Cobbler

Can I Add Other Fruit?

Yes! I recommend using fruits that are soft and don’t require a ton of cooking time like peaches. If you use apples make sure to slice them very thinly so they cook faster. This will help the blueberries not to get super soft because they baked to long!

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