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!
Crock-Pot 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 and added 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 4 hours 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!