This blueberry lemon cream cheese cobbler has loads of jammy wild blueberries, pockets of molten, gooey cream cheese, and a fluffy, buttery layer of lemon cake with a crisp crust. Lemon zest and lemon juice give the filling and topping a beautiful lemoney flavor. It's so easy to whip up and is ready in no time! I used frozen wild blueberries, but you could use fresh just as easily.
I've tested lots of cobbler toppings and this easy, old fashioned version is my favorite! It's a no fuss, eggless version with a few simple ingredients and results in an ultra fluffy, soft cake with an irresistible crunchy top.
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🫐 Why you'll LOVE this recipe
- Easy to make: This old fashioned blueberry cobbler is so quick and easy to put together. You can have a steaming pan of cobbler on the table in no time!
- Crisp cobbler top: The top of this cobbler is crisp and crunchy, just as every good cobbler should have.
- Lemon blueberry filling: Lemon zest and a touch of cinnamon complement the blueberries so well and make this cobbler taste extra delicious.
- Light and fluffy cobbler: The cake on top is buttery, light, and fluffy, with a lemon and vanilla flavor.
- Gooey pockets of cream cheese: Between the blueberry filling and cobbler cake topping is an irresistible layer of cream cheese that becomes molten and gooey in the oven.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Frozen wild blueberries: Wild blueberries have the best flavor and texture! The tiny berries are packed full of blueberry flavor. Frozen wild blueberries are quite affordable as well. Regular frozen blueberries, and fresh blueberries will also work. If you're using fresh blueberries, I recommend skipping the pre-baking step in the beginning.
Lemons: Freshly grated lemon zest and freshly squeezed lemon juice give this cobbler the best, authentic, fresh lemon flavor! You'll need both the zest and juice from two lemons.
Cinnamon: A touch of ground cinnamon brings the blueberry flavor out and adds a touch of warmth to the filling's flavor. It won't taste like cinnamon in case you're worried.
Butter: Melted butter make the cobbler topping soft and buttery. If you use salted butter, omit the salt or else it may be overly salty.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Baking powder: Not to be confused with baking soda. Baking powder makes the cobbler topping light and fluffy.
Cream cheese: Full fat, brick style cream cheese will give you the best results, but unlike cheesecakes, it's not essential to the success of the cobbler. That's because you want the cream cheese to stay nice and gooey and it isn't required to set.
Sour cream: A bit of sour cream in the cream cheese filling makes it extra gooey. You can also use plain Greek yogurt.
👩🍳 How to make blueberry lemon cream cheese cobbler
Blueberry filling step by step
Prep: Turn on the oven to 400°F (205°C). Make the blueberry filling while the oven is preheating.
Step 1: In a baking dish or oven safe pan (approximately 10-12" in diameter), combine frozen blueberries, sugar, cornstarch, lemon zest, lemon juice, and ground cinnamon. Stir to combine.
Step 2: Place the pan onto a larger baking sheet (to catch any overflow later on) and place into the oven to start heating up while you make the batter (skip the oven now if you're using fresh blueberries).
Lemon cobbler batter step by step
Step 1: In a large bowl, combine lemon zest and sugar and rub together with your fingers.
Step 2: Add the butter, lemon juice, milk, salt, vanilla, and whisk to combine.
Step 3: Lastly, sift the flour and baking powder into the bowl. Use a wire whisk and fold to bring the batter together. Stop mixing as soon as there aren't any lumps.
Set the batter aside while you make the cream cheese mixture. Cream Cheese Filling
Step 4: Combine softened cream cheese, sugar, and sour cream in a separate bowl. Stir until mixed evenly.
Remove the blueberry filling from the oven. Scoop spoonfuls of cream cheese filling onto the blueberry filling.
Step 5: Carefully spread the cobbler batter on top as evenly as you can.
Step 6: Sprinkle coarse demerara sugar on top liberally. Immediately place the pan onto a larger baking sheet to collect any drippings, and into the preheated oven to bake for 35 minutes. It's ready when the top is golden brown and crisp, and the blueberry filling is bubbling.
Step 7: Let the blueberry lemon cobbler cool for a few minutes before scooping portions onto plates and topping with a scoop of ice cream. Ice cream is optional, but ice cream on cobbler is so delicious!
✔️ Expert cobbler tips
- Use frozen wild blueberries if possible: Wild blueberries have a stronger blueberry flavor than regular blueberries and they really pack a flavor punch. And purchasing frozen wild blueberries is much more affordable than fresh wild blueberries.
- Use a glass or ceramic pan: Metal pans, including cast iron, tend to give the blueberry filling a metallic aftertaste. To prevent this, I recommend using a glass or ceramic pan. If you don't mind a bit of metallic flavor, you can use a cast iron pan like I did. This is especially important if you know you won't finish the whole cobbler and store it in the pan in the refrigerator.
- Place a larger pan underneath the cobbler: This is to catch any drippings or overflow that might drip onto the bottom of the oven and smoke it up. Mine dripped a bit from the sides so I highly recommend using a pan underneath so that you don't set the smoke alarm off.
🥄 Storage
This blueberry cream cheese cobbler is best served right out of the oven with a generous scoop of ice cream. Warm cobbler is the best!
If you have leftovers, cover the pan tightly and refrigerate for up to 3 days.
❔ What is the difference between a berry cobbler, crumble, crisp, and a grunt?
They're all characterized with a jammy berry layer underneath, and a topping on top. The topping is what differentiates them.
Cobbler: As featured in this recipe, cobblers have a cake-like, light and fluffy topping. A runny batter is poured or scooped on top, coarse sugar is sprinkled on top, and baked for a crisp and crunchy exterior with a pillowy soft interior.
Grunt: I find that sometimes cobblers can be confused with grunts, and it honestly depends on the area that you're in. Grunts have a biscuit or scone-like topping where cold butter is worked into flour and a liquid like buttermilk or cream is added to help it come together. This results in a buttery, fluffy topping that is a little heavier and requires more effort than an old fashioned cobbler.
Crumble: A streusel-like topping primarily made using butter, sugar, and flour. It's mixed together to form a crumble that is then crumbled on top and baked for a cookie-like, crumbly topping. Try my strawberry almond crumble recipe.
Crisp: Similar to a streusel topping, it has a crumble topping with rolled oats. Some of the flour is substituted with rolled oats to get a delicious, crisp, buttery textured topping.
📖 Recipe FAQs
Yes you can, other berries will work great! Berry cobblers are my favorite. You could even make a mixed berry cobbler with whatever you have on hand.
Yes you can. Fresh blueberries will work great! If you use fresh blueberries, you don't need to pre-bake the filling while you make the cobbler batter on top.
I added that step in because you still need some time for the oven to preheat and to make the cobbler batter topping. Since frozen blueberries take longer to bake, you end up saving about 10 minutes from the final baking time.
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📖 Recipe
Frozen Blueberry Lemon Cream Cheese Cobbler
Equipment
- 10 to 12 inch round baking pan preferably glass or ceramic
Ingredients
Frozen Blueberry Lemon Cobbler Filling
- 6 cups frozen wild blueberries
- ½ cup granulated sugar
- 3 tablespoons cornstarch or arrowroot starch
- 1 lemon zested
- 2 tablespoons lemon juice freshly squeezed
- ¼ teaspoon ground cinnamon
Lemon Cobbler Batter
- 1 lemon zested, reserve the lemon for juice
- ½ cup granulated sugar
- ½ cup butter melted
- 2 tablespoons lemon juice from about 1 lemon
- ¾ cup milk warm to the touch
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1 ⅓ cup all purpose flour 160 g
- 1 tablespoon baking powder
Cream Cheese Mixture
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 2 tablespoons sour cream
- 2 tablespoons coarse demerara sugar for sprinkling on top
Instructions
Frozen Blueberry Lemon Cobbler Filling
- Turn on the oven to 400°F (205°C). Make the blueberry filling while the oven is preheating.
- In a baking dish or oven safe pan (approximately 10-12" in diameter), combine frozen blueberries, sugar, cornstarch, lemon zest, lemon juice, and ground cinnamon. Stir to combine.6 cups frozen wild blueberries, ½ cup granulated sugar, 3 tablespoons cornstarch, 1 lemon, 2 tablespoons lemon juice, ¼ teaspoon ground cinnamon
- Place the pan onto a larger baking sheet (to catch any overflow later on) and place into the oven to start heating up while you make the batter (skip the oven now if you're using fresh blueberries)
Lemon Cobbler Batter
- In a large bowl, combine lemon zest and sugar and rub together with your fingers.1 lemon, ½ cup granulated sugar
- Add the melted butter, lemon juice, milk, salt, vanilla, and whisk to combine.½ cup butter, 2 tablespoons lemon juice, ¾ cup milk, ¼ teaspoon sea salt, 1 teaspoon pure vanilla extract
- Lastly, sift the flour and baking powder into the bowl. Use a wire whisk and fold to bring the batter together. Stop mixing as soon as there aren't any lumps. Set the batter aside while you make the cream cheese mixture.1 ⅓ cup all purpose flour, 1 tablespoon baking powder
Cream Cheese Filling
- Combine softened cream cheese, sugar, and sour cream in a separate bowl. Stir until mixed evenly.8 oz cream cheese, ¼ cup granulated sugar, 2 tablespoons sour cream
- Remove the blueberry filling from the oven. Scoop spoonfuls of cream cheese filling onto the blueberry filling.
- Carefully spread the cobbler batter on top as evenly as you can. Sprinkle coarse demerara sugar on top liberally. Immediately place the pan onto a larger baking sheet to collect any drippings, and into the preheated oven to bake for 35 minutes. It's ready when the top is golden brown and crisp, and the blueberry filling is bubbling.2 tablespoons coarse demerara sugar
- Let the cobbler cool for a few minutes before scooping portions onto plates and topping with a scoop of ice cream. Ice cream is optional, but ice cream on cobbler is so delicious!
Notes
- Use frozen wild blueberries for the best blueberry flavor.
- Use a glass or ceramic pan to prevent a metallic flavor.
- Place a larger pan underneath the cobbler to catch any drippings and prevent your oven from smoking up.
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