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Make this quick & easy Lemon Blueberry Cobbler for dessert! Starts with a lemon cake mix, fresh lemon juice and zest, and full of plump juicy blueberries throughout. Serve with a scoop of vanilla bean ice cream… it’s the best part!
For another fresh lemon recipe be sure and also make my Lemon Zucchini Bread 🍋
Lemon Cake Mix Lemon Blueberry Cobbler Recipe
A warm fruit cobbler or crisp with vanilla bean ice cream on top is one of my favorite desserts! Especially for summertime. Fresh blueberries are covered in an easy lemon cake mix mixture and then it bakes up into this warm, soft, juicy cobbler bursting with fresh lemon flavor throughout.
With only a few minutes of prep time needed, thanks to the lemon cake mix, this dessert can be ready in no time. It’s best served warm from the oven with a scoop of ice cream on top (I recommend serving it with vanilla bean ice cream).
Another lemon + blueberry dessert that my family loves is this Lemon Blueberry Delight.
Ingredients Needed
- Fresh Blueberries – Be sure to rinse the blueberries, pick through them for any bad ones, and make sure the stems are removed. I also recommend using paper towels to pat dry the blueberries to ensure that you are not adding too much extra liquid into the cobbler.
- Granulated Sugar
- Lemon Zest – Zest one large lemon with a citrus zester.
- Freshly Squeezed Lemon Juice – Squeeze the juice from the lemon you zested.
- Lemon Cake Mix
- Whole Milk – A higher fat milk is recommended for this recipe. I recommend using whole milk or half and half…. 2% would probably work fine if that’s what you prefer using, but nothing lower in fat than that.
- Melted Butter
How to Make Lemon Blueberry Cobbler with a Lemon Cake Mix
- Preheat the oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray. Set aside.
- In a mixing bowl, add the blueberries, sugar, lemon zest, and lemon juice. Stir together gently just until combined.
- In a separate bowl, whisk together the cake mix, whole milk, and melted butter until combined and smooth. Stir in half of the blueberries. Pour the batter into the prepared baking pan. Sprinkle the remaining blueberries over top.
- Bake for 35-40 minutes or until the blueberries start bubbling and the cake starts to turn lightly golden brown around the edges.
- Let the cobbler rest for 10 minutes before serving warm with a scoop of vanilla bean ice cream over top.
Can I Make Any Changes To This Cake Mix Cobbler?
There are several ways you can switch up this recipe! Here are some ideas.
- Cake Mix : Any cake mix can be used as long as it’s the same 15.25 oz size as the recipe calls for. It’s best if the cake mix flavor matches or pairs well with whatever fresh fruit you use.
- Variations : Vanilla Cake Mix + Fresh Raspberries. Lemon Cake Mix + Fresh Blackberries. Vanilla Cake Mix + Fresh Peach Chunks. Strawberry or Vanilla Cake Mix + Fresh Strawberry Chunks.
- Fruit : Any fresh fruit can be used! Get creative and find your favorites.
- Serving : Although I think this cobbler is best served with a scoop of vanilla ice cream on top, there are a couple other options. Try making homemade whipped cream, or use a spray can from the store. Use a healthier ice cream option (like halo top) for a lower-calorie dessert.
Storage Instructions For Leftovers
- Room Temperature : Cover the cobbler dish with plastic wrap or a lid and leave it on the countertop, at room temperature, for 1 day. Reheat at 350 degrees F for 15-20 minutes or reheat individual servings in the microwave.
- Refrigerator : This is the recommend way to store leftovers. Cover the cobbler dish with plastic wrap or a lid and place it in the fridge for up to 3 days. Eat it chilled from the fridge or warm up individual servings in the microwave.
Can I Use Frozen Blueberries In Lemon Blueberry Cobbler?
I recommend using fresh blueberries but you can use frozen if wanted. There are a few tips if using frozen berries. First, do not thaw them. Simply use the blueberries straight from the freezer. Second, using frozen blueberries will result in a juicer cobbler as the frozen fruit will have excess water (due to being frozen) which will give off slightly extra moisture/water while baking.
Recipe Tips
- Cake Mix : Do not follow the recipe for preparation on the back of the cake mix box. Follow the recipe below, as is written, and just add the additional ingredients called for in the recipe card. They will be different than what the box lists – so it’s important to ignore the box directions and follow the recipe.
- Cobbler Tip : Mixing in half of the blueberries ensures that some of the blueberries fall to the bottom of the cobbler, while baking, creating a blueberry filled bottom layer. If you want a different look, like lemon cake and then the blueberry topping, simply omit adding half of the blueberries into the batter and rather add them all on top of the lemon cake mix batter.
- When Is It Done? : Because of the juicy blueberries the middle may not look done when the edges are done (lightly golden brown). Use a toothpick to ensure that it does not come out with wet batter on it. Wet blueberry juice is ok, because of the blueberries, you just want to ensure there is no wet cake batter on the toothpick. The blueberries should be bubbling and the outer edges of the cake will be golden brown.
Easy Lemon Blueberry Cobbler
Make this quick & easy Lemon Blueberry Cobbler for dessert! Starts with a lemon cake mix, fresh lemon juice and zest, and full of plump juicy blueberries throughout. Serve with a scoop of vanilla bean ice cream… it's the best part!
Ingredients
- 4 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 box (15.25 oz) lemon cake mix
- 1½ cups whole milk
- 3 tablespoons butter melted
Instructions
- Prep : Preheat the oven to 350℉. Spray a 9×13 baking dish and set aside.Blueberry Prep : Place the blueberries into a colander and run cold water over them to rinse them. Move the blueberries to a plate or bowl. Use paper towel to dab them dry (just so you don't add too much moisture in with the berries).
- In a mixing bowl, add the blueberries, sugar, lemon zest, and lemon juice Stir gently just until combined.4 cups fresh blueberries, 1/4 cup granulated sugar, 1 tablespoon lemon zest, 1 tablespoon freshly squeezed lemon juice
- In a separate lager mixing bowl, add the dry lemon cake mix, milk and melted butter. Whisk together until smooth and combined well.1 box (15.25 oz) lemon cake mix, 1½ cups whole milk, 3 tablespoons butter
- Stir half of the blueberry mixture into the lemon cake mix batter. Pour the batter into the prepared baking dish.
- Sprinkle the remaining blueberry mixture over top the lemon cake mix batter.
- Bake for 35-40 minutes or until the blueberries start to bubble and the edges of the cake are golden brown.
- Remove the cobbler from the oven and let it rest for 10 minutes.
- Serve warm with a scoop of vanilla ice cream on top!
Notes
- Cake Mix : Do not follow the recipe for preparation on the back of the cake mix box. Follow the recipe below, as is written, and just add the additional ingredients called for in the recipe card. They will be different than what the box lists – so it’s important to ignore the box directions and follow the recipe.
- Cobbler Tip : Mixing in half of the blueberries ensures that some of the blueberries fall to the bottom of the cobbler, while baking, creating a blueberry filled bottom layer. If you want a different look, like lemon cake and then the blueberry topping, simply omit adding half of the blueberries into the batter and rather add them all on top of the lemon cake mix batter.
- When Is It Done? : Because of the juicy blueberries the middle may not look done when the edges are done (lightly golden brown). Use a toothpick to ensure that it does not come out with wet batter on it. Wet blueberry juice is ok, because of the blueberries, you just want to ensure there is no wet cake batter on the toothpick. The blueberries should be bubbling and the outer edges of the cake will be golden brown.
Nutrition
Calories: 331kcal | Carbohydrates: 64g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 445mg | Potassium: 156mg | Fiber: 3g | Sugar: 39g | Vitamin A: 246IU | Vitamin C: 9mg | Calcium: 177mg | Iron: 1mg
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