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Lemon Berry Cobbler Recipe

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4.2 from 8 reviews

A delightful Lemon Berry Cobbler featuring a luscious mix of blueberries, strawberries, and blackberries in a sweet and tangy lemon-infused filling, topped with a buttery, golden cobbler crust. This baked dessert is perfect for any occasion, offering a warm and comforting treat that pairs beautifully with vanilla ice cream.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

Berry Filling

  • 3 cups fresh or frozen blueberries
  • 2 cups strawberries, hulled and sliced
  • 1 cup fresh or frozen blackberries
  • 1/3 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt

Cobbler Topping

  • 2 cups (240g) all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup cold unsalted butter, cut into 1-tablespoon chunks
  • 2/3 cup cold buttermilk, plus extra for brushing
  • 2 tablespoons turbinado sugar

Instructions

  1. Heat the oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the cobbler.
  2. Prepare the berry filling: In a large mixing bowl or directly in a 9 x 13-inch baking dish, gently toss together the blueberries, sliced strawberries, blackberries, granulated sugar, brown sugar, cornstarch, lemon zest, fresh lemon juice, vanilla extract, and sea salt until everything is evenly combined. Spread the mixture evenly in the baking dish and bake for 10 minutes to start cooking the berries while you make the topping.
  3. Prepare the cobbler topping: In a food processor, combine the flour, granulated sugar, baking powder, and salt by pulsing briefly. Scatter the cold butter chunks on top and pulse in short 1-second bursts until the mixture looks like coarse crumbs with some pea-sized butter bits remaining. Then drizzle in the cold buttermilk and pulse 4 to 6 times just until the dough begins to clump. Be careful not to overmix; the dough should be slightly sticky.
  4. Assemble the cobbler: Remove the hot baking dish from the oven and gently scatter the cobbler topping in small chunks over the fruit, covering most of the surface but allowing some gaps. Brush the topping lightly with buttermilk and sprinkle evenly with turbinado sugar for a beautiful finish.
  5. Bake the cobbler: Return the dish to the oven and bake for 40 to 45 minutes, or until the topping is golden brown and the berry filling is bubbling around the edges.
  6. Cool the cobbler: Transfer the baking dish to a wire rack and let it cool for 20 to 30 minutes to allow the berry juices to thicken.
  7. Serve: Serve the lemon berry cobbler warm, ideally with a scoop of vanilla ice cream, and enjoy a perfect comforting dessert.

Notes

  • Use fresh or frozen berries — if using frozen, do not thaw before mixing to avoid excess liquid.
  • Chilling the butter for the topping is crucial for a flaky texture.
  • Adjust sugar amounts based on berry sweetness or personal preference.
  • Letting the cobbler cool before serving helps the filling set for cleaner slices.
  • For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and lemon juice.
  • Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/lemon-berry-cobbler-recipe/