Lemon Cobbler Recipe

Lemon Cobbler Recipe
Cobblers are a popular dessert, easy to create -- great to enjoy. If you love the combination of blueberry and lemon, this recipe is for you. The exotic flavor of cardamom brings out the flavors of the fruit,and creates a depth to the cobbler topping. There is nothing better than warm cobbler with a scoop of creamy vanilla ice cream to please the palate after a great meal. If you want to include a homemade ice cream to go with your cobbler then there is also a recipe for that below as well. You can also add a small amount of lemon zest to the ice cream recipe, just to bring out the flavor even more. You can also serve this with a bit of whipped cream or by itself too so serve it however you want. Even indulge and serve both.

Lemon Blueberry Cobbler
Yields 8 servings


2 cups picked-over blueberries
1 teaspoon freshly grated lemon zest
1/3 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2/3 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cardamom
1/2 cup heavy cream


Preheat oven to 400° F. and butter an 8-inch (1 1/2-quart) glass pie plate.
In a bowl toss together blueberries, zest, sugar, lemon juice, and cornstarch until combined well and transfer to pie plate.
Into another bowl sift together flour, baking powder, cardamom, and a pinch salt. Add cream and stir until mixture just forms a dough. Drop dough in 5 mounds on blueberry mixture and bake in middle of oven until biscuits are golden and cooked through, about 25 minutes.
add your own note

Homemade Vanilla Ice Cream

2 eggs
1 can sweetened condensed milk
1/4 cup sugar
1/4 cup brown sugar (unpacked)
1 pint heavy whipping cream
1 pint half and half
1/4 tsp salt
2 1/2 Tbsp vanilla extract

In a large mixing bowl whisk the eggs, add the can of sweetened condensed milk and whisk together until thoroughly mixed. Then add both sugars and whisk well. Add the heavy whipping cream, half and half, salt and the vanilla extract. Chill in the refrigerator for about four hours before freezing according to the directions with your ice cream freezer.

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2023 by Gillian Scianna. All rights reserved.
This content was written by Gillian Scianna. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.