Blueberry Lemon Cobbler



  • 2 pints fresh blueberries, washed 
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons flour
  • zest from half of a lemon


  • 3/4 cup all purpose flour
  • 1/8 teaspoon salt
  • 2 teaspoons sugar
  • 4 tablespoons demerara sugar 
  • 1 teaspoon baking powder
  • 3 tablespoons cold Brooklyn Buttery Lemon butter, cut into small pieces
  • 1/4 plus 2 tablespoons buttermilk
  • Ice cream for topping (optional) 


Preheat oven to 375 degrees F. Grease a 1 medium sized baking dish and set aside.

Place  blueberries, sugar, flour and lemon zest in a small bowl and toss until combined. Transfer blueberry mixture to greased baking dish and set aside.

In a medium bowl, mix flour, salt, sugar and baking powder. Use your fingers to work the lemon butter into flour mixture until it forms coarse pea sized crumb.

Make a well in the middle of bowl with crumb. Mix the buttermilk and crumb until just moistened. 

Carefully drop moistened dough over blueberries in the baking dish. Sprinkle 4 tablespoons of demerara sugar on top.

Place cobbler in the oven and bake at 375 F for 40 minutes, until fruit is bubbly and top is golden.

Remove from oven and allow cobbler to cool for 10 minutes before serving. Serve warm with vanilla ice cream.

Josh Green