Spelt blueberry lemon cobbler bakes juicy blueberries under a soft, golden biscuit topping made with spelt flour. The lemon zest keeps the fruit bright, and the topping stays tender instead of heavy.
This is a simple dessert built for a 23 cm / 9-inch baking dish and one bowl for the topping. You mix the filling, drop spoonfuls of dough over the top, and let the oven do the rest.
Spelt flour gives the biscuit a slightly nutty flavor and a lighter crumb than all-purpose flour. It also cuts down the mixing time, since spelt dough comes together fast and doesn’t need much handling.
I bake this most in late spring when blueberries are cheap, but frozen berries work fine year-round. Just don’t thaw them first, or the filling turns watery.
Why You’ll Love This Recipe
- Soft spelt biscuit topping stays tender, not dense
- Lemon zest keeps the blueberry filling bright
- One bowl for the topping, minimal cleanup
- Works with fresh or frozen blueberries
Ingredient Notes
- blueberries: Fresh or frozen both work. If frozen, don’t thaw before mixing or the filling turns watery.
- spelt flour: Gives the topping a nutty flavor and lighter crumb. Whole spelt works too, but the biscuit turns denser.
- lemon zest: Use only the yellow part. The white pith underneath tastes bitter.
- buttermilk: Adds tang and keeps the biscuit tender. Swap with milk plus 1 tbsp lemon juice, rested 5 minutes.
- cold butter: Keep it cold and cubed for a light topping. Softened butter makes the biscuit dense and greasy.
- cornstarch: Thickens the blueberry filling as it bakes. Substitute with 1 tbsp all-purpose flour if needed.
Baked Spelt Blueberry Lemon Cobbler with Golden Top
Description
This baked spelt cobbler layers juicy blueberries and lemon zest under a soft, golden biscuit topping that stays tender, not dense.
Ingredients
Blueberry Lemon Filling
Spelt Biscuit Topping
Instructions
Filling
- Heat the oven to 190C/375F. Butter a 23 cm / 9-inch baking dish.
- In a large bowl, toss the blueberries with sugar, cornstarch, lemon zest, lemon juice, and a pinch of salt until the fruit is evenly coated.
- Pour the blueberry mixture into the prepared baking dish and spread it into an even layer.
Spelt Biscuit Topping
- In a separate bowl, whisk together the spelt flour, baking powder, baking soda, salt, and sugar.
- Add the cold, cubed butter and cut it into the flour with your fingertips or a fork until the mixture looks like coarse crumbs.
- Add the buttermilk and lemon zest. Stir gently with a wooden spoon just until the dough comes together; it will look shaggy, not smooth.
Assemble and Bake
- Drop the dough over the blueberries in 6 to 8 rough mounds, leaving gaps so the fruit peeks through.
- Sprinkle the coarse sugar over the dough mounds.
- Bake for 32 to 38 minutes, until the topping is golden brown and the filling bubbles thickly around the edges.
- Cool the cobbler for 10 minutes before serving so the filling sets.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 401kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 8g40%
- Cholesterol 35mg12%
- Sodium 180mg8%
- Potassium 120mg4%
- Total Carbohydrate 66g22%
- Dietary Fiber 3g12%
- Sugars 33g
- Protein 5g10%
- Vitamin A 400 IU
- Vitamin C 8 mg
- Calcium 60 mg
- Iron 1 mg
- Vitamin E 0.5 mg
- Vitamin K 5 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1 mg
- Vitamin B6 0.05 mg
- Folate 20 mcg
- Vitamin B12 0.05 mcg
- Phosphorus 60 mg
- Magnesium 15 mg
- Zinc 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Use cold butter straight from the fridge for a light, tender topping.
- Don't thaw frozen blueberries before mixing into the filling.
- Check doneness at 32 minutes since ovens vary.
- Rest the cobbler 10 minutes so the filling sets before serving.
