Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or a similar-sized oven-safe skillet with butter or cooking spray.
- In a large bowl, gently toss the fresh blueberries with 1/2 cup granulated sugar, cornstarch, fresh lemon juice, lemon zest, cinnamon, and a pinch of salt. Stir carefully to coat the blueberries evenly without crushing them too much. Pour this blueberry mixture into the prepared baking dish, spreading it out into an even layer.4 cups fresh blueberries, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon ground cinnamon, Pinch salt
- In a separate medium bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, and 1/4 teaspoon salt. Ensure these dry ingredients are well combined, which helps create a consistent texture for the topping.1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon salt
- Add the cold, cubed butter to the dry ingredients. Using a pastry blender, a fork, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter remaining. This step is crucial for achieving a tender and slightly flaky texture in the cobbler topping.1/2 cup unsalted butter
- In a small bowl or liquid measuring cup, whisk together the milk, vanilla extract, and the egg until well combined. Pour the wet ingredients into the flour and butter mixture.1/2 cup milk, 1 teaspoon vanilla extract, 1 large egg
- Gently stir the wet and dry ingredients together until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a tough cobbler topping. The batter will be thick and scoopable.
- Dollop spoonfuls of the cobbler topping batter evenly over the blueberry filling in the baking dish. You don't need to cover the entire surface perfectly; gaps are good, as the topping will spread slightly as it bakes and will create delightful pockets of cobbler.
- Place the baking dish into the preheated oven. Bake for 35-45 minutes, or until the topping is golden brown and cooked through, and the blueberry filling is bubbly and thickened around the edges. You can insert a toothpick into the cobbler topping to check for doneness; it should come out clean.
- Once baked, carefully remove the Magic lemon blueberry cobbler dessert from the oven. Let it cool for at least 10-15 minutes before serving. This allows the filling to set slightly. Serve warm with your favorite toppings like a scoop of vanilla ice cream or a dollop of freshly whipped cream.Vanilla ice cream, Whipped cream
Notes
Once the cobbler has cooled completely, cover the baking dish tightly with plastic wrap or transfer the leftovers to an airtight container. Refrigerated, the cobbler will stay fresh for up to 3-4 days. To reheat, you have a couple of excellent options. For a single serving, place a slice on a microwave-safe plate and reheat on medium power for 30-60 seconds, or until warmed through. For a larger portion or to revive the crispness of the topping, preheat your oven to 325°F (160°C) and bake the cobbler for 10-15 minutes, or until heated through and the topping is re-crisped. You can also freeze individual portions of the cobbler wrapped tightly in plastic wrap and then placed in a freezer-safe bag for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described.
