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5 from 1 vote

Lemon Berry Cobbler

This lemon berry cobbler recipe is made with juicy mixed berries, fresh lemon, and a buttery buttermilk cobbler topping baked until golden and bubbling.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes

Equipment

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

  • Heat the oven. Heat oven to 375°F.
  • Prepare the berry filling. In a large mixing bowl (or directly in the baking dish), gently toss together the blueberries, strawberries, blackberries, granulated sugar, brown sugar, cornstarch, lemon zest, lemon juice, vanilla and salt until combined. Transfer to a 9 x 13-inch baking dish and spread into an even layer. Bake for 10 minutes while you prepare the cobbler topping.
  • Prepare the cobbler topping. Add the flour, sugar, baking powder and salt to a food processor and pulse briefly to combine. Scatter the butter chunks on top, then pulse in 1-second bursts until the mixture resembles coarse crumbs with a few pea-sized bits of butter remaining. Drizzle in the buttermilk and pulse just until the dough starts to clump (4 to 6 quick pulses). It will be slightly sticky; avoid over-mixing.
  • Assemble. Carefully remove the pan of hot berries from the oven. Using your fingers, scatter the cobbler topping in small chunks over the fruit. Try to cover most of the surface, but some gaps are perfect. Brush lightly with buttermilk, then sprinkle evenly with turbinado sugar.
  • Bake. Bake for 40–45 minutes, or until the topping is golden brown and the berry filling is bubbling around the edges.
  • Cool. Transfer to a wire rack and let cool for at least 20–30 minutes so the juices can thicken.
  • Serve. Serve warm with vanilla ice cream and enjoy!