Go Back Email Link
–+ servings
A bowl of blueberry cobbler and ice cream.

Lemon-Laced Blueberry Cobbler

Meg van der Kruik
Make the best blueberry cobbler with California-grown blueberries. Easy, delicious, and gluten-free — this recipe is pure summer in a pan.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings
Calories 342 kcal

Ingredients
 
 

For the Filling

  • 4 cups fresh California blueberries
  • 1 TBSP lemon juice
  • Zest of 1 lemon

For the Topping

  • 2 eggs
  • 1 cup sugar
  • 1/2 cup gluten-free all-purpose flour
  • 1/2 cup almond flour
  • ¼ tsp coarse kosher salt
  • 1/2 cup California walnuts finely diced
  • 6 TBSP salted butter melted

For the Pan

  • Olive oil or olive oil cooking spray

Instructions
 

  • Preheat the oven to 375°F (190°C). Lightly grease an 8-inch (20 cm) round baking pan with olive oil or cooking spray.
  • Add the blueberries to the prepared pan and squeeze the lemon juice over the top. Toss to combine.
  • In a mixing bowl, use your hands to rub the lemon zest into the sugar until fragrant. Add both flours and whisk to combine, then create a well in the center.
  • Add the eggs to the well and stir until fully combined. The batter may look coarse and crumbly depending on your flour blend and egg size — that is normal. Keep stirring until the eggs are fully incorporated.
  • Spread the batter over the blueberries in the pan, covering as much surface as possible. Scatter the minced walnuts over the top, then pour the melted butter evenly over everything.
  • Place a sheet of aluminum foil or a drip pan on the oven rack below to catch any berry juice that bubbles over. Bake for 45-50 minutes, until the top is lightly browned and the filling is bubbling.
  • Cool for at least 10 minutes before serving. The filling is very hot straight from the oven and needs time to set up.

Video

Notes

  1. Fruit swap: This cobbler works beautifully with any fruit, fresh or frozen — peaches, cherries, mixed berries, or whatever is in season.
  2. Extra crust: Double the topping ingredients for a thicker, more substantial crust over the filling.
  3. Frozen blueberries: California blueberries freeze exceptionally well. To freeze fresh berries, spread in a single layer on a baking sheet (do not wash first), freeze until solid, then transfer to an airtight freezer bag. Wash just before using.
  4. Walnut storage tip: Store California walnuts in the refrigerator for up to 1 year or the freezer for up to 2 years. High oil content causes them to go rancid quickly at room temperature.
  5. Serving suggestion: Serve warm with a scoop of vanilla ice cream or a spoonful of whipped cream.
Inspired by This Mess is Ours 

Nutrition

Calories: 342kcalCarbohydrates: 44gProtein: 5gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 63mgSodium: 157mgPotassium: 109mgFiber: 4gSugar: 33gVitamin A: 363IUVitamin C: 8mgCalcium: 40mgIron: 1mg
Keyword almond flour, blueberries, blueberry cake, blueberry dessert, lemon, walnut
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!