Blueberry Cobbler

Blueberry Cobbler


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Blueberry cobbler, with flavor intensified by freshly grated ginger and lemon zest!

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Northern WV

Time needed

15 min preparation + 30-45 min cooking

Serving Size / Yield

4 servings


  • 16 oz. of blueberries (1 pint)
  • 1/2 of a lemon (using the rind and juice)
  • 3/4 tsp. peeled, grated ginger
  • 1/2 C. granulated sugar, divided
  • 1/4 tsp. salt, divided
  • 3/4 C. all purpose flour, divided
  • 1/4 tsp. baking powder
  • 2 Tbs. chilled butter
  • 3 oz. chilled cream cheese (reduced fat is fine)
  • 1/3 C. milk (use buttermilk if you have it)
  • 2 tsp. turbinado sugar (Brown sugar is fine if it’s all you have. The flavor is close enough, but it will not result in the same crunchy texture.)

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Preheat oven to 375 degrees. Coat baking dish(es) with cooking spray. Grate 1/2 teaspoon of the lemon rind and set aside. Combine blueberries, lemon juice, and ginger in a medium bowl. Add 1/4 cup sugar, 1/8 teaspoon salt, and 1 tablespoon flour. Toss to combine. Add the blueberries to your coated baking dishes. Use a 9" square dish or a combination of smaller dishes (ramekins work well). Combine the remaining granulated sugar, flour, salt, and baking powder in a food processor. Pulse until combined. Add the butter, lemon rind, and cream cheese to the food processor. Pulse until the mixture looks like coarse meal. Add the milk, and pulse until blended. Spoon the mixture over the berries. Bake for 30 minutes if using small ramekins; approx 45 minutes if using a larger dish. Serve with vanilla ice cream and enjoy!

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