Lemon Berry Cobbler
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!
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.” 😉
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.
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.
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. 😉
See that crusty top I was talking about?? Amaze.
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!
- 1 1/2-2 cups fresh or frozen mixed berries
- 1/2 cup Golden Barrel light brown sugar, lightly packed
- lemon zest (zest from 1 lemon)
- 2 Tbsp lemon juice
- 2 large eggs, at room temperature
- 1 cup plus 1 Tbsp Golden Barrel organic cane sugar
- 1/2 cup (1 stick) butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1/4 cup sour cream or plain yogurt (I used yogurt)
- 1 cup all-purpose flour
- 1/4 tsp salt
- Preheat oven to 325 degrees F.
- Combine berries, brown sugar, lemon zest and juice in a medium bowl, stirring together. Set aside.
- 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.
- 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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