This Lemon Berry Cobbler Is SO GOOD.I’m completely in love with this cobbler.♡ The berries bake up into the juiciest, jammiest, most gorgeous ruby-purple filling, brightened up with a generous hit of fresh lemon zest and lemon juice.

Then that buttery buttermilk cobbler topping turns golden and tender on top, with a little sparkle and crunch from turbinado sugar.It’s simple, a bit surprising with the lemon, and just really, really good.The great thing about this recipe is that it works beautifully with fresh or frozen berries, making it easy to pull together year-round.

And of course, any cobbler deserves a big scoop of vanilla ice cream on top to melt into all of those berry juices — YUM.Let’s make some cobbler! Recipe Tips Here are a few quick tips to help make this lemon berry cobbler extra delicious: Don’t skip the pre-bake.Giving the berry filling a 10-minute head start helps the fruit begin to soften and bubble before the topping goes on, so that everything bakes more evenly.

Keep the butter cold.Cold butter is key for creating a tender, biscuit-like cobbler topping.I like to cut it into chunks and pop it back in the fridge for a few minutes if the kitchen is warm.

Don’t overmix the topping.Pulse the buttermilk in just until the dough starts to clump.It should be slightly sticky and shaggy, not smooth like cookie dough.

If you don’t have a food processor, you can also just do this by hand.Leave a few gaps

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