Blueberry Cobbler with lime zest that is topped with scone like biscuits is the perfect way to showcase summer fruit. Use fresh or frozen blueberries for an easy, no fail dessert you can prepare in no time. A slight twist on traditional blueberry cobbler.
I’ve had so much fun finding new ways to use lime zest this summer. It’s a great addition to blueberry tequila salad so I knew it would be perfect in blueberry cobbler. It’s amazing how the citrus from the lime really perks up the blueberries.
Along with lime zest, I added unsweetened coconut to the scone like topping. You can’t even taste the coconut, it just adds to the texture of the topping, so don’t shy away from this if you’re not a coconut fan. If you don’t have any on hand, you can leave it out and still have a delicious cobbler.
How do you make blueberry cobbler
All cobblers are so easy to make and virtually fool proof. About the only thing that could go wrong is if your dish isn’t large enough and it drips over into your oven.
Step 1: For this blueberry cobbler recipe as with most cobblers, you will add a little flour, sugar to the fruit then add some lime zest and juice and pour it in a baking dish.
While the fruit is always the star, the topping is what will make the fruit shine. Most cobbler’s have some type of biscuit topping, like with this fresh strawberry cobbler, rather than an oatmeal topping that you see on a crisp. Since blueberries are generally pretty juicy, I prefer a biscuit type topping to soak up all the syrupy sauce. This topping is more like a scone than a true biscuit with dried coconut which adds a great texture.
Step 2: In a separate bowl, add the dry ingredients and cut in the butter with a pastry cutter or use your fingers. Add cream and butter and mix just until combined. Spoon it onto the fruit and sprinkle with a coarse sugar.
Step 3: Bake for 30-40 minutes and serve with ice cream or whipped cream.
Can you use frozen blueberries
Don’t have fresh blueberries on hand, then frozen will work, you don’t need to thaw them first, just add them frozen.
We were amazed at how the zest from one lime could make plain old blueberry cobbler into amazing blueberry cobbler. The topping was not as caky or doughy as some cobblers, but almost like a scone on top. We all loved this variation. For other recipes with lime zest check out this fruit salad, or granola.
Looking for more berry desserts to make, you might like some of these:
- Berry crisp with lemon curd
- Peach & blackberry bars
- Blackberry crumble
- Blueberry cabernet crisp
- Apple crumble
- Berry pizza
- Berry pudding
- Strawberry pie
- Berry and rhubarb crisp
Adapted from Cook Nourish Bliss
Lime Coconut Blueberry Cobbler
- 4 cups fresh blueberries
- ⅓ cup sugar
- 1 tablespoon flour
- zest of 1 lime
- juice from 1 lime
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cups flour
- 2 tablespoons unsweetened coconut flakes finely processed
- ⅓ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 6 tablespoons butter cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla
- coarse sugar
- Preheat oven to 375º.
- Filling: Add berries, sugar, flour, zest, lime juice, cinnamon and salt to a bowl. Toss gently. Transfer to a 9 inch pie pan or baking dish.
- Topping: Whisk together flour, coconut flakes, sugar, baking powder, salt and cinnamon in a medium bowl. Using a pastry cutter or you fingers, cut the butter into the flour. In a small bowl or measuring cup, add vanilla to cream and add to the dry ingredients. Stir until the dough just comes together. Don’t over mix.
- Spoon dough onto blueberry mixture. Sprinkle with coarse sugar. Bake for 35-45 minutes, until the top is golden brown. Let stand for about 10 minutes to cool and serve with vanilla ice cream.
Barbara’s Tips + Notes
- You can use fresh or frozen berries. If using frozen, don’t thaw first.
- Place a cookie sheet under the cobbler to catch any drips that might overflow.
- You can substitute any biscuit recipe for the topping.
- Try serving this warm with ice cream or with whipped cream.
- This is great warm or at room temperature.
- If you don’t have a large pie pan, any casserole dish will work.