Blueberry Lemon Cobbler with Sour Cream Lemon Whipping Cream

Blueberry Lemon Cobbler is a yummy treat for anyone who loves lemons or blueberries. Double fruit cobblers will WOW with very little additional effort. Add the Sour Cream Lemon Whipping Cream to keep it light and refreshing. I love double fruit cobblers and my favorite always have tart lemon as one of the fruits.

Blueberry Lemon Cobbler with Lemon Sour Cream Whipping Cream recipe is listed below. You can make it from scratch or try some of the short cuts listed either way it will WOW!

Blueberry Lemon Cobbler

Either Homemade pie filling or

1 Can Blueberry Pie filling

1 Can Lemon Pie Filling

1 Box White Cake

1 Can of Lemon Lime soda pop

***Learn from my mistake*** Use a cast iron Dutch oven instead of an enamel Dutch oven to cook a double fruit cobbler. An enamel Dutch oven has rounder side which makes it, so the fruit topping is thicker in the middle. The cake has a difficult time cooking in the middle.

Using a cast iron Dutch oven either line with tin foil or use a drop-in liner for easy clean up. Spread the Blueberry pie filling on the bottom, evening it across the bottom of the Dutch oven. Follow the same process with the Lemon pie filling dropping the filling in areas and gently spreading to not mix the layers.

In a separate bowl, dump the White cake mix and add one can of Lemon Lime soda pop. Stir gently until most the lumps have been incorporated. (You can also follow the directions on the back of the box. The soda pop is a shortcut for camping or if you want a light and airy cake. By following the directions on the back of the box you will have a thicker, richer cake.) Pour the batter on top of the pie filling spreading until even.

Cover with lid.

Cook using charcoal: Line the top outside rim of the lid with charcoal and add 4 in the middle around the handle. For a size 12 Dutch oven; Place 6 – 8 evenly below the Dutch oven. Allow to bake. It should take about 20 minutes. Check for the cake to bounce back in the middle or insert a tooth pick to make sure it comes out without raw dough.

Cook using kitchen oven: Insert into a preheated 350° oven. Bake for 30 -35 minutes. Check at 20 minutes to ensure it is cooking evenly.

Serve plain or with Ice cream or Sour Cream Lemon Whipping Cream. The whip cream is best after it has set in the refrigerator for 24 hours.

JoDale's Sour Cream Lemon Whipping Cream

1-Pint Heavy Whipping Cream

1 Lemon, zested

1 ½ Cups Sour cream

½ Cup to ¾ Cup Powdered Sugar

Pour Heavy Cream into a room temp or below bowl (never use a hot/warm bowl to make whip cream it will not set correctly.) Whip using a mixer until it forms stiff peaks. (Stiff peaks are when you pull the wire whisk attachment out and the whipping cream stays separated showing the void.) If you over whisk you will make butter so be careful.

Add the Lemon zest, sour cream and powdered sugar. Mix until incorporated. The whip cream should lose some stiffness which is okay. Taste add more sugar if needed. The whip cream is best after it has set in the refrigerator for 24 hours.

JoDale’s Homemade Blueberry Pie Filling

½ Cup White Sugar

4 Tablespoons Corn Starch

1/8 teaspoon Salt

¾ Cup Water

4 Cups Blueberries

1 teaspoon Vanilla

Pour the Sugar, Corn Starch, and Salt into the pot. Mix the dry ingredients together. Add the Water and whisk until not lumpy. Place over heat and stir. Add the Blueberries smashing until they release juice. Continuously stir until thickens into a pie filling. Turn the heat off and add Vanilla. Place into a container to cool. This can be stored overnight in the refrigerator or used immediately.

JoDale’s Tart Lemon Pie Filling

¾ Cup Lemon Juice

2 Lemons, zested

4 Egg yolks

5 Tablespoons Corn Starch

1 Cup White Sugar

1/8 teaspoon Salt

1 Cup water

Lemon Blueberry Cobbler

Pour the Sugar, Corn Starch, and Salt into the pot. Mix the dry ingredients together. Add the Water and Lemon juice to pot. Whisk until not lumpy. Place over heat and continuously stir until it starts to thicken. Temper the egg yolks by adding a little bit of the hot mixture to a bowl which contains the egg yolks. Whisk the mixture and eggs continuously to keep from cooking the eggs. Add a little bit more and when the mixture is hot without cooking the eggs add the egg mixture back into the pot. Combine; stirring constantly until thickened. Place into a container to cool. This can be stored overnight in the refrigerator or used immediately. If Lemon Pie filling is stored in the refrigerator for longer than one day it will separate. Don't panic just stir it back together. It is good as new.