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Lemon Cream-Topped Blackberry Cobbler

Prep time 5 mins
Chill time 1 hr
Bake time 15 mins
Yield Makes 4 servings
Leftover curd can be stored in the fridge 5 to 7 days.


  • 1/2 cup lemon curd
  • 1/2 cup sour cream
  • 2 8-oz. frozen individual blackberry cobblers

How to Make It

  1. Stir together 1/2 cup lemon curd and 1/2 cup sour cream. Cover and chill 1 hour. Bake 2 (8-oz.) packages frozen individual blackberry cobblers according to package directions. Top warm cobblers with lemon curd mixture.

  2. Note: For testing purposes only, we used Sara Lee Blackberry Cobbler Anytime (in the freezer section) and Dickinson's Lemon Curd (with jams and jellies). Leftover curd can be stored in the fridge 5 to 7 days.