This dreamy blueberry lime coconut cobbler is the perfect summer dessert. Juicy fresh blueberries, bright lime zest and a buttery biscuit topping with a hint of coconut make it irresistible—especially served warm with vanilla ice cream. Vegetarian.
Note: This recipe is not dairy-free. It was published before Cook Nourish Bliss transitioned to dairy-free recipes and remains popular with longtime readers. You can try dairy-free substitutions though I haven’t tested them. Or try the vegan blueberry cobbler instead.
I had a little kitchen mishap that destroyed my favorite pie plate—so the photos show a small casserole dish. Use a 9-inch deep-dish pie plate when you make this for the best presentation.
Beyond that minor tragedy, let’s focus on the good: a blueberry lime coconut cobbler that elevates a traditional cobbler with citrus and just a touch of coconut. It’s bright, buttery and perfect for warm-weather gatherings.
About This Blueberry Lime Coconut Cobbler
The filling features lots of fresh blueberries, bright lime zest and a little lime juice for lively citrus notes. A touch of flour and sugar helps thicken the juices so the filling sets up nicely.
The topping is a biscuit-style crust with a hint of coconut. Finely processed unsweetened coconut flakes and a few drops of coconut extract add a gentle coconut flavor—subtle, not overpowering. The dough is dropped in chunks over the berries, then sprinkled with coarse sugar for a pleasant crunch and caramelized finish.
Serve it warm straight from the oven, but for the best experience top each serving with a generous scoop of vanilla bean ice cream—melting ice cream against warm blueberry filling is spectacular.
Ingredients
For the filling:
- 2 pints fresh blueberries
- 1/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- Zest from 1 lime
- Juice from 1/2 lime
- Pinch of cinnamon
- Pinch of salt
For the topping:
- 1 1/2 cups all-purpose flour
- 2 tablespoons finely processed unsweetened coconut flakes*
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Pinch of cinnamon
- 6 tablespoons cold unsalted butter, cut into chunks
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon coconut extract
- Coarse sugar, for sprinkling
Instructions
- Preheat the oven to 375°F.
To make the filling:
- In a medium bowl, combine the blueberries, sugar, flour, lime zest, lime juice, cinnamon and salt. Toss gently until evenly coated.
- Transfer the mixture to a 9-inch deep-dish pie plate (or similar baking dish) and spread it evenly.
To make the topping:
- In a medium bowl, whisk together the flour, finely processed coconut flakes, sugar, baking powder, salt and cinnamon. Cut the cold butter into the dry ingredients with your fingers, two knives or a pastry blender until the mixture resembles coarse crumbs.
- In a small bowl, whisk the heavy cream, vanilla and coconut extract. Add the wet ingredients to the dry and stir gently until the dough just comes together—do not overmix.
- Pinch off fairly large chunks of dough and drop them over the blueberry filling. Sprinkle the top lightly with coarse sugar.
- Place the dish on a baking sheet and bake for about 35 to 40 minutes, until the topping is golden brown and the filling is bubbling.
- Let the cobbler rest about 10 to 15 minutes before serving. Top with vanilla ice cream if desired.
Notes
*To make finely processed coconut flakes, pulse unsweetened flakes in a food processor until finely ground, then measure 2 tablespoons. Alternatively, use finely shredded or processed coconut purchased that way.
Recipe adapted from Real Simple.
Nutrition (per serving, estimate)
Calories: 383 • Total Fat: 21g • Saturated Fat: 13g • Unsaturated Fat: 6g • Cholesterol: 57mg • Sodium: 200mg • Carbohydrates: 47g • Fiber: 3g • Sugar: 25g • Protein: 4g
More Fruit Desserts
- Blueberry Breakfast Crisp
- Vegan Blueberry Cobbler
- Dairy Free Apple Cobbler
- Dairy Free Peach Cobbler
- Gluten Free Dairy Free Apple Crisp
Did you make this recipe? Rate and review it below—I’d love to hear from you.
