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I Found My Thrill…#SummerDessertWeek

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This Blueberry Limoncello Cobbler is spiked with Limoncello liqueur this blueberry cobbler is a grown up summer treat and twist on a classic.

Overhead view of Blueberry Limoncello Cobbler

This post and recipe was created for #SummerDessertWeek!

I was sent samples by some of the sponsor companies but as always opinions, bad grammar, and overuse of smiley emoji’s are  are 100% mine.

It’s no secret that I don’t like summer.

I’m so pasty white that I don’t absorb the sun I reflect it. 🙂 Bugs love to nibble away at my skin.

I don’t tolerate heat and it’s often too hot to turn the oven on.

I’m allergic to all the growing things and don’t get to breath from May until September.

But the saving grace of summer is the bounty of fruit and veggies.

So when Angie of Big Bear’s Wife decided to host Summer Dessert Week I decided to join in.

Main reason was the fun giveaway for you the readers. The other reason is that I miss the days in blogging when we used to do things like this all the time.

Overhead view of whole Blueberry Limoncello Cobbler

This Blueberry Limoncello Cobbler may seem like an odd choice of a dessert for me since I’m allergic to blueberries, but I love to bake with them.

I especially love the combo of blueberries and lemon.

Way back when I started this blog over 12 years ago I made a blackberry cobbler mostly because the recipe intrigued me.

The dough rolls like cinnamon rolls, you melt a stick of butter in the pan, and your pour sugar water into the pan which makes everything float up.

You will be determined that it will not work out and you wasted ingredients. You will be wrong…it all comes together magically.

I love this cobbler.

It’s like half biscuit half cobbler.

And it’s messy but tasty.

Some of the fruit will fall out when you slice it just through the fruit into the pan after you put the sliced dough in.

I also used the Dixie Crystals Sugar sent to me as well as the Land O’Lakes butter.

You can use fresh or frozen berries. Rainer Fruit sent blueberries so I used fresh.

But I have made this cobbler with both frozen and fresh fruit and both have been excellent.

This recipe does contain alcohol and so you need to be 21 or older to enjoy.

If you don’t want the booze you can just use all water in the recipe.

Welcome to the first #SummerDessertWeek event hosted by Angie from Big Bear’s Wife.

We’re so glad that you’ve joined us for this week long event of desserts and giveaways.

You’re going to love what we have in store for you.

It’s a great day to buy my cookbook.

Individual portion of Blueberry Limoncello Cobbler

Want More Cobbler Recipes?

Snickerdoodle Apple Cobbler

Peach Snickerdoodle Cobbler

Blackberry Cobbler

Tayberry Cobbler

Caramel Apple Cookie Cobbler

Blueberry Limoncello Cobbler

Blueberry Limoncello Cobbler

Ingredients

  • 1 stick (1/2 cup) unsalted butter, plus 1/2 stick (4 TBSP) cut into bits and chilled
  • 3/4 cup water
  • 1/4 cup Limoncello liqueur (if not into booze use water)
  • 1 cup granulated sugar
  • 1 1/2 cups self-rising cake flour
  • 1/3 cup milk
  • zest of one lemon
  • 3 cups fresh or thawed frozen blueberries (about 1 pound)
  • 2 TBSP sparkling sugar
  • Accompaniment if desired: vanilla ice cream

Instructions

  1. Preheat oven to 350°F.
  2. In a 10-inch glass pie plate or baking dish melt 1/2 cup uncut butter in oven.
  3. In a small saucepan combine water and 1 cup sugar and heat over moderate heat, stirring occasionally, until sugar is completely dissolved.
  4. In a food processor pulse together flour and remaining 1/2 stick (4 TBSP) cut-up butter until mixture resembles fine meal.
  5. Add milk and pulse just until a dough forms.
  6. Turn dough out onto a lightly floured surface and with a floured rolling pin roll into an 11- by 9-inch rectangle.
  7. Scatter blueberries evenly over top of the dough.
  8. Beginning with a long side roll up dough jelly-roll fashion and cut into 1 1/2-inch thick slices. (Slices will come apart and be messy).
  9. Arrange slices, cut sides up, on melted butter in pie plate or baking dish.
  10. Pour sugar syrup over slices, soaking dough, and bake cobbler in middle of oven 45 minutes. Sprinkle sparking sugar over cobbler and bake 15 minutes more, or until golden.
  11. Serve cobbler warm with ice cream.



© Peabody

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Comments

  4. Wow, that’s so tough to decide! I would say either blueberry cheesecake ice cream or zucchini bread with chocolate chips. I make them both all summer long

    Reply

  9. My favorite is either my dad’s dutch oven peach cobbler or my mom’s homemade vanilla ice cream at the lake. If all four of my parents get together… I can combine my favorites:)

    Reply

  14. I do love Limoncello, but if you left it out you would miss that lemony tang with the blueberries. Could you add some frozen lemonade concentrate, maybe a tablespoon or so? I may do that when I make this for my sons’ family this summer. Yummy,yum. Dee

    Reply

  17. I have to completely truthful here, I don’t like summer. I like it least out of all the seasons, is that horrible? The one fantastic thing about summer means it is completely ok to eat ice cream every day without excessive judgement!
    We have a TON of blackberries where we live, the bushes are literally treated as weeds! I think this would be a great dessert to make with them, my family loves cobbler, and I have never seen it made this way before! Thanks!

    Reply

  18. As always you make the most unique and delicious recipes. It’s Lent so this has to wait but it will be an Easter treat!!!

    Reply

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