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Juicy blueberries are combined with the bright zest of lemon in this amazing recipe for Crock-Pot Blueberry Lemon Cobbler! The perfect summer dessert! If desired top the warm cobbler with a scoop of vanilla ice cream or some luscious whipped cream! SO GOOD!
Slow Cooker Blueberry Lemon Cobbler
I just LOVE summer and all the fresh fruit and berries that are available this time of year. The blueberries are sweet and juicy and so I know that I needed to make a delicious blueberry cobbler for dessert in my slow cooker. At the last minute I decided to up the flavor profile by adding lemon juice to the blueberries to bring a pop of brightness and some lemon zest to both the blueberry filling as well as the cobbler topping.
My mouth was watering and I just KNEW this recipe was going to taste amazing as I was just putting it all together. I mean how can you go wrong with blueberries and lemon!
For this recipe I decided to use my 3.5 quart casserole crock-pot simply because I like the open cooking surface that this particular slow cooker offers me but you could totally make this in a regular oval or round 6 quart or larger slow cooker too. The casserole slow cooker is probably my go-to crock for desserts simply because it acts very much like cooking in a baking pan in the oven.
Other than you slow cooker no special equipment is needed. I used two knives to cut the butter into the topping mixture because I couldn’t find my pastry cutter. I didn’t want to drag out a mixer or anything special…just a bowl, two butter knives and a spoon.
The blueberries I used are “wild blueberries”…they are smaller than most grocery store blueberries and have a slightly more intense blueberry flavor. But you could totally use regular blueberries that you will find at your grocery store. And in fact you can use frozen blueberries too. You don’t even have to thaw them…just dump them in straight from the bag into your slow cooker. Mix in the juice of one lemon to the blueberries to add some lemon flavor and tartness. YUM!
Next I mixed up a little flour, sugar and the zest of one lemon and sprinkled that all over the blueberries and used a large spoon to sort of mix together the blueberries and flour mixture. This will act as the thickener in the blueberries so its not too too juicy and runny. And of course the sugar adds sweetness and the zest adds even more pop of lemon flavor.
For the topping I used the same bowl as I used to make the thickener and I mixed together with a fork some flour, sugar, the zest of another lemon, a little nutmeg and some baking powder until the lemon zest was all mixed into the flour mixture. Then I cut in some butter until everything was crumbly andadded an egg and some vanilla extract and mixed that all up and poured that over the dry ingredients and tossed with a fork until it was nice and crumbly.
Using my hands I sprinkled the cobbler topping over the blueberries and covered it all up and let it cook on HIGH for about 4hours or so.
Once cooked you can eat it right away or let it cool to warm or room temperature and top with some vanilla ice cream, whipped cream or just serve as is.
This lemon blueberry cobbler is the PERFECT summer dessert!
Enjoy!
Special Diets
High Fiber | Low Sodium | Vegetarian
Crock-Pot Blueberry Lemon Cobbler Recipe
Heidi Kennedy
The classic flavors of blueberries and lemons combine in this fantastic-for-summer cobbler. Serve this dessert warm or chilled with a scoop of vanilla ice cream to take it over the top!
4.55 from 11 votes
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Prep Time 20 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 20 minutes mins
Course Desserts
Cuisine American
Servings 8 Servings
Calories 665 kcal
Ingredients
For The Blueberry Filling
- 32 ounces Blueberries (fresh or frozen)
- ½ cup Granulated Sugar
- 3 tablespoons Lemon Juice (the juice from one lemon)
- 1 tablespoon Lemon Zest (the zest from one lemon)
- ¼ cup All-Purpose Flour
For The Cobbler Topping
- 2 cups All-Purpose Flour
- ¾ cup Granulated Sugar
- 1 tablespoon Lemon Zest (the zest from one lemon)
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Ground Nutmeg
- 1 cup Butter (2 sticks, chilled and cut into bits)
- 2 large Eggs (slightly beaten)
- 2 teaspoons Pure Vanilla Extract
Instructions
Blueberry Filling
Place the blueberries in the bottom of a 3.5 quart casserole shaped crock-pot (OR a 6 quart or larger oval or round crock-pot). Sprinkle the lemon juice over the blueberries.
In a medium mixing bowl mix together the sugar and lemon zest working the zest into the sugar with your fingers to release the lemon oils in the zest. Add the flour and stir with a fork to evenly combine the flour with the sugar.
Sprinkle the mixture evenly over the berries and toss to combine well.
Cobbler Topping
In a medium mixing bowl mix together the flour, sugar, lemon zest, baking powder, salt and nutmeg with a fork until everything is well combined.
Using two butter knifes or a pastry cutter cut in the cold bits of butter into the flour mixture until until it resembles a coarse meal with small pea-sized pieces of butter.
In a small bowl whisk together the eggs and vanilla extract with a fork and gently toss the egg mixture into the flour/butter mixture until moistened and the dough starts to hold together and creates clumps of dough.
Sprinkle cobbler topping evenly over the blueberries in the slow cooker,
Cover the top of the crock-pot with paper towels or a clean thin kitchen towel and place the lid on top. The toweling will absorb any condensation that will collect on the lid while cooking preventing it from dripping onto your cobbler.
Cook on HIGH for 3 to 4 hours until you can see the juice from the blueberries bubbling around the edges of the crock-pot. Always check the cobbler at the 3 hour mark and only cook for additional time if needed.
Turn off the slow cooker and carefully remove lid and toweling from slow cooker and let the cobbler cool slightly before digging in and eating it.
Scoop the cobbler warm or cooled into bowls and top with vanilla ice cream or whipped cream if desired and enjoy!
Nutrition
Calories: 665kcal | Carbohydrates: 103g | Protein: 9g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 117mg | Sodium: 274mg | Potassium: 212mg | Fiber: 5g | Sugar: 49g | Vitamin A: 800IU | Vitamin C: 16.5mg | Calcium: 60mg | Iron: 2.7mg
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