How happy are we that it is blueberry season? Blueberry ice cream, Blueberry Boy Bait, or simply just eating blueberries by the handful all by their beautiful blueberry selves.
I have an All About Blueberries guide if you want to know more about blueberries than you already know…
…but one thing I can tell you right off the bat, and that is if you are a blueberry lover, you are also going to love these sweet little shortbread blueberry cobbler squares!
Ingredients you need to make blueberry cobbler squares
Here’s how you make blueberry cobbler squares!
STEP 1: Preheat the oven to 350 degrees. Line a 9 x 13 inch baking pan with non-stick foil or parchment paper and set it aside.
STEP 2: Put 1 ½ cups of sugar and the lemon zest in a bowl and mix it together with clean hands until the zest and the sugar are all combined.
STEP 3: Put the lemon sugar, 3 cups of flour, a quarter teaspoon of salt and the cold butter and beat the ingredients on your mixer’s slowest speed until the mixture looks nice and crumbly.
STEP 4: Measure out 1 1/2 cups of this mixture and save it to use as the topping. Press the rest into the bottom of the baking pan and bake the crust for 15 minutes – it will just be turning brown. Let it rest while you make the filling.
STEP 5: Put four eggs in a mixing bowl and add 2 cups of sugar, a cup of sour cream and ¾ cup of flour and mix it all up. Gently stir in 6 cups of blueberries and then spread the berry mixture over the crust.
STEP 6: Sprinkle the saved crust mixture over the top – it won’t cover it completely but that’s okay! Pop it back into the oven and bake it for about 50 minutes until the top is just starting to brown.
STEP 7: Here comes the hardest part! Cool your delectable blueberry cobbler for at least 1 hour before slicing it into squares – I slice it into quarters and then cut each quarter into 8 pieces, but you cut yours as big or small as you like!
more tips for making blueberry cobbler squares!
There are all kinds of fancy lemon zesting tools out there, but I love my microplane zester – it does the job quickly and you can also use it for cheese. Simply drag the lemon over the zester and little chopped lemon peel pieces will come out the other side
If you are making this outside of blueberry season then yes! Let them thaw and drain first.
Assuming they don’t disappear as soon as you make them, they will be good in the fridge for a few days.
Pop your question in the comments below and I will get back to you pronto!
These squares are great warm, room temperature or even chilled from the fridge. And may I suggest a little ice cream on top?
Hurray for blueberries!
Blueberry Cobbler Squares
This summery recipe for blueberry cobbler squares pairs a shortbread crust and topping with a berry-packed filling for a sweet dessert treat!
- Prep Time: 20 minutes
- Cooling Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours 20 minutes
- Yield: 32
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust and Topping
- 3 cups flour
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 12 tablespoons cold butter, cut into cubes
- Zest from two lemons
Filling
- 4 eggs
- 2 cups sugar
- 1 cup sour cream
- 3/4 cup flour
- 6 cups fresh blueberries
Instructions
- Preheat the oven to 350 degrees. Line a 9 x 13 inch baking pan with non-stick foil or parchment paper and set aside
- Put 1 ½ cups of sugar and the lemon zest in a bowl and mix it together with clean hands until the zest and the sugar are all combined.
- Put the lemon sugar, 3 cups of flour, a quarter teaspoon of salt and the cold butter and beat the ingredients on your mixer’s slowest speed until the mixture looks nice and crumbly.
- Measure out 1 1/2 cups of this mixture and save it to use as the topping. Press the rest into the bottom of the baking pan and bake the crust for 15 minutes – it will just be turning brown. Let it rest while you make the filling.
- Put four eggs in a mixing bowl and add 2 cups of sugar, a cup of sour cream and ¾ cup of flour and mix it all up. Gently stir in the blueberries and then spread the berry mixture over the crust.
- Sprinkle the saved crust mixture – it won’t cover it completely but that’s okay! Pop it back into the oven and bake it for about 50 minutes until the top is just starting to brown.
- Here comes the hardest part! Cool your delectable blueberry cobbler for at least 1 hour before slicing it into squares – I slice it into quarters and then cut each quarter into 8 pieces, but you cut yours as big or small as you like!.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
OTHER BLUEBERRY RECIPES WE LOVE!
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