Lemon Lavender Blueberry Cobbler

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
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Lemon Lavender Blueberry Cobbler is that perfect blend of tangy, sweet, and floral flavors that feels like a summer day on a plate. It's a dessert that combines the juiciness of blueberries with the refreshing zest of lemon and a hint of lavender, providing a unique twist on a classic cobbler.

Ingredients for Lemon Lavender Blueberry Cobbler

Let’s break down the ingredients so you know exactly why each one is important. The star of this dish is the blueberries, providing natural sweetness and juiciness. The lemon zest and lemon juice add a fresh, tangy kick that complements the berries beautifully. A bit of granulated sugar sweetens the mixture, while cornstarch helps thicken the juicy filling as it bakes. The subtle floral note comes from the dried culinary lavender, which should be used sparingly to avoid overpowering the dish. For the topping, all-purpose flour provides structure, baking powder gives it a nice lift, and salt balances the flavors. Unsalted butter adds richness, while milk and vanilla extract bring the batter together, adding moisture and flavor.

Tips & Tricks

  • Use fresh blueberries for the best flavor and texture. Frozen will work in a pinch, but make sure to thaw and drain them first.
  • If you're not a fan of lavender, you can reduce the amount or omit it entirely for a more traditional flavor.
  • Chilling the butter before using it helps achieve a flaky topping.

Serving Suggestions

This cobbler is heavenly served warm with a scoop of vanilla ice cream. The creamy coldness of the ice cream contrasts beautifully with the warm, fruity cobbler. You could also try it with a dollop of whipped cream or a drizzle of heavy cream for added indulgence.

Frequently Asked Questions

Can I use other fruits instead of blueberries?
Absolutely! This recipe works well with a mix of berries or even stone fruits like peaches.
How do I store leftovers?
Cover and refrigerate the cobbler. It will keep well in the fridge for up to 3 days.

Lemon Lavender Blueberry Cobbler Recipe Walkthrough

Begin by preheating your oven to 375°F (190°C). This way, it's nice and hot by the time your cobbler is ready to bake. Grab a large bowl and toss in the blueberries, lemon zest, lemon juice, half a cup of sugar, cornstarch, and lavender. Toss these together until the blueberries are well coated — they should be glistening with the mixture.

Next, transfer the blueberry mixture to a 9-inch baking dish, spreading it out evenly. You want a consistent layer so that it cooks evenly. Now, in a separate bowl, whisk together the flour, the remaining sugar, baking powder, and salt. This forms the base of your topping.

Time for the butter! Cut the unsalted butter into the flour mixture using a pastry cutter or a fork until it resembles coarse crumbs. This step is key to getting a crumbly, tender topping. Stir in the milk and vanilla extract just until combined. It's important not to overmix here; you want the batter to be lumpy.

Drop spoonfuls of the batter over the blueberries. It's okay to leave some gaps — this allows the steam to escape and the topping to bake up nice and crispy. Pop it in the oven and bake for 40-45 minutes, or until the topping is golden brown and the blueberries are bubbling.

Once baked, let it cool for at least 10 minutes before digging in. This cooling time helps the juices set a bit, making it easier to serve.

Why You'll Love This Recipe

  • A delightful mix of flavors that is both refreshing and comforting.
  • Simple and straightforward to make, even for beginners.
  • Uses fresh ingredients that highlight seasonal produce.
  • Perfect for impressing guests with minimal effort.

Ingredients

3 cups fresh blueberries
1 tablespoon lemon zest
2 tablespoons lemon juice
1 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon dried culinary lavender
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1/2 cup milk
1 teaspoon vanilla extract
Optional: vanilla ice cream for serving

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine blueberries, lemon zest, lemon juice, 1/2 cup sugar, cornstarch, and lavender. Toss until blueberries are evenly coated.
3. Transfer the blueberry mixture to a 9-inch baking dish, spreading it evenly.
4. In another bowl, whisk together flour, remaining sugar, baking powder, and salt.
5. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
6. Stir in milk and vanilla extract just until combined, being careful not to overmix.
7. Drop spoonfuls of the batter over the blueberries, leaving some gaps for steam to escape.
8. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the blueberry filling is bubbly.
9. Allow to cool for at least 10 minutes before serving. Optional: Serve with a scoop of vanilla ice cream.

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