Have you ever noticed how magical it is when blueberry and lemon get together? It’s like sunshine in dessert form. Bright, zesty lemon + sweet, jammy blueberries = pure joy. And the best part? This Blueberry Lemon Poppyseed Cobbler comes together in minutes and bakes up in just about 20—meaning you’re only a half-hour away from warm, fruity, lemony bliss. So naturally, I had to get them mingling in this ridiculously easy, totally crave-worthy dessert.
This cobbler is basically spring baked into a pan—perfect for a weekend brunch, a sweet surprise on your Easter table, or honestly, just a random Tuesday that needs a little sparkle.
Directions
We’re talking zero fuss. Just spread a can of blueberry pie filling in your baking dish, dollop spoonfuls of lemon poppyseed batter over the top, and let the oven do its thing. That’s it.
When it comes out of the oven, it’s golden on top, bubbling underneath, and bursting with blueberry-lemon goodness. The poppyseeds add the tiniest bit of crunch—it’s like a muffin and cobbler had a baby. A really tasty baby.
And while it’s amazing all on its own, a scoop of vanilla ice cream or a dollop of whipped cream never hurt anybody.
Unless you’re me, in which case you’ll be too impatient and dive in straight from the pan (no judgment if you do too).
Enjoy!
Blueberry Lemon Poppyseed Cobbler
Ingredients
- 1 cup water
- 1 egg
- 1 pkg Krusteaz Lemon Poppyseed Muffin Mix
- 1 can blueberry pie filling
Instructions
- Heat oven to 400°F and lightly grease a 9 x 13-inch baking pan.
- Spread blueberry pie filling over bottom of baking pan.
- Stir together water, egg and muffin mix until moistened. Fold in poppy seeds (included in mix). Drop batter by spoonfuls over pie filling. Bake 18-20 minutes or until muffin cobbler topping is golden brown. Add a scoop of ice cream or dollop of whipped topping or vanilla ice cream to individual servings if desired.
