Lemon Berry Cobbler

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This lemon berry cobbler is inspired by an Ina Garten cake recipe. With yummy mixed berries and fresh lemon flavor, this dessert gets me excited for warmer weather!

Lemon Berry Cobbler

Ina Garten is one of my favorite food personalities. When we used to have cable tv, Barefoot Contessa was one show I loved to watch. My Mom loved Ina too. Her recipes are simple and delicious. And she has a way of connecting with her viewers that makes you feel like you’re sitting right there in her gorgeous kitchen watching her make her favorite dishes. I have two Ina cookbooks that I go to for inspiration and I can tell you firsthand that each one of the recipes I’ve tried has been a winner. Flipping through her How Easy is That? cookbook the other day, I found a recipe for a “Easy Cranberry and Apple Cake” It looked…well, easy and delicious so I decided to change it a bit to a berry and lemon cake. After it came out of the oven, I couldn’t help but think that this cake looked much like a cobbler of sorts, hence the name-change. So here ya go–my version of Ina’s “Easy Cranberry and Apple Cake-turned Lemon Berry Cobbler.” 😉

Lemon Berry Cobbler with Golden Barrel Organic Cane Sugar and Light Brown Sugar Lemon Berry Cobbler

I don’t know a single soul that doesn’t like berries. Oh wait…I think my sister-in-law used to be allergic to strawberries (how tragic!) but other than that–you really can’t go wrong with a berry dessert. And paired with lemon…that’s just a winning combination right there. Fresh and sweet. Yum. I used frozen mixed berries for this (a blueberry, raspberry, and blackberry mix) but can’t wait to try it with fresh berries soon! I didn’t use any thickener for the fruit part but if you’re using fresh berries you may want to mix in a little cornstarch to keep it from being too runny. Personally, I think the juice from the fruit is perfect paired with the cake topping.

Lemon Berry Cobbler Lemon Berry Cobbler

And let’s talk about that cake part here for a sec. It’s tender and full of vanilla flavor. The top is sprinkled with some organic cane sugar that, when baked, makes a perfect little crust on top of the cake. It’s really all about that texture–from tender and moist to a little bit of crunch…it’s really wonderful. Tip: to achieve a tender cake, do not overmix the cake batter. 

Lemon Berry Cobbler

I didn’t wait too long to cut into this cobbler, resulting in a more runnier fruit part. So if you like a warm fruit dessert, expect it to be a bit runny. The longer it cools, the more the fruit firms up. But can I recommend eating this a bit warm? It’s pretty awesome that way…with some vanilla ice cream, of course. 😉

Lemon Berry Cobbler with Vanilla Ice Cream

See that crusty top I was talking about?? Amaze.

Lemon Berry Cobbler

So are you baking this weekend? If so, you should definitely make this here lemon berry cobbler. I’ve already made this several times…it’s been a hit at our house. We’re actually going over some friends’ house tonight and I’m supposed to bring dessert. I asked my boys what I should bring and they all pointed to my pie plate and said, “THAT!” So looks like I’ll be make more of this cobbler in my near future. 🙂  Enjoy your weekend!

Lemon Berry Cobbler

Lemon Berry Cobbler
Print Recipe
Sweet, fresh, and oh-so-good, this cobbler reminds you of springtime!
Servings
8 slices
Cook Time
55 minutes
Servings
8 slices
Cook Time
55 minutes
Lemon Berry Cobbler
Print Recipe
Sweet, fresh, and oh-so-good, this cobbler reminds you of springtime!
Servings
8 slices
Cook Time
55 minutes
Servings
8 slices
Cook Time
55 minutes
Instructions
  1. Preheat oven to 325 degrees F.
  2. Combine berries, brown sugar, lemon zest and juice in a medium bowl, stirring together. Set aside.
  3. In the bowl of a stand mixer, beat the eggs on medium-high for 2 minutes. Turn mixer down to medium speed and add 1 cup of sugar, butter, vanilla, yogurt, and beat until just combined. On low speed, slowly add the flour and salt. Do not overmix.
  4. Pour the fruit mixture into a pie dish (or 8" cast iron skillet for a more rustic touch). Pour the cake batter on top of the fruit, smoothing it out with a spreader until all the fruit is covered. Sprinkle top with remaining 1 Tbsp of sugar. Bake for 55-60 minutes or until toothpick inserted in middle comes out clean and fruit is bubbling around edges. Serve warm or at room temperature.
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Kat Hertzler

Kat is a mother of three boys who loves to bake and enjoys all things DIY. She has been blogging since 2010 featuring recipes and home design projects. Some of her home projects have been featured in Country Living and This Old House magazine, as well as many other prominent DIY blogs and websites.

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