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Blueberry Cobbler Recipe
Whip up this easy blueberry cobbler for a treat that’ll please the whole table! Sweet, flavorful blueberries mixed with cake mix and topped with melted butter are crave-worthy.
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This unbelievably simple blueberry cobbler will be ready to devour in no time! Moist cake, juicy blueberries, and a deliciously buttery topping are hard to resist and a true crowd-pleaser. All you have to do is layer berries, sugar, and cake mix, then top it with butter. It’s really that easy to have a delicious cobbler that looks as impressive as it tastes!
Blueberry Cobbler Ingredients
You’ll need:
- 1 (15.25 oz) box yellow cake mix
- 6 cups blueberries
- 2 tbsp sugar
- 8 tbsp butter
- 1¼ cups water
Substitutions and Additions
BERRIES: Swap out blueberries for another fresh or frozen fruit. Try raspberries, strawberries, blackberries, or peaches.
CAKE MIX: Lemon is delicious with blueberry, so substitute yellow cake mix for lemon for a delightful twist.
LEMON: Add some fresh lemon juice or zest to the blueberries for a citrus twist.
How to Make This Blueberry Cobbler Recipe
STEP ONE: Spray the bottom of a 9 by 13-inch baking dish with non-stick cooking spray, then pour the box of yellow cake mix into the bottom.
STEP TWO: Sprinkle blueberries over the top of the cake mix.
PRO TIP: There’s no need to thaw the berries if you’re using frozen.
STEP THREE: Sprinkle 1 to 2 tablespoons of sugar over the blueberries.
PRO TIP: The amount of sugar you add will vary depending on your berries’ taste. If the berries are sweeter, feel free to use less sugar. If the berries are tart and you want a sweet cobbler, you may want more sugar.
STEP FOUR: Pour water over the top of the berries and cake mix and gently combine. Allow the water and berries to settle to the bottom of the dish.
STEP FIVE: Cut the butter into 8 pieces and place evenly over the top of the blueberries.
STEP SIX: Bake at 350°F for 45 to 50 minutes. If you want a crunchier top, broil the cobbler for the last minute or so.
How To Serve
Serve this blueberry cobbler alongside vanilla ice cream or with a dollop of whipped cream. A yummy berry syrup can also be drizzled on top, especially if your berries are tart and you’d like to add a touch of sweetness.
Storage
IN THE FRIDGE: Coverleftovers in an airtight container and store in the fridge for up to 4 days.
IN THE FREEZER: Store the blueberry cobbler in a freezer-safe container and store it in the freezer for up to 3 months.
To thaw, place it in the fridge overnight. Then, when you’re ready to serve, pop the pan into an oven at 350°F until it’s warm and bubbly.
This blueberry cobbler is impressive enough for guests but so quick and simple! Plus, since you can substitute almost any fruit or berry, you can turn this simple recipe into a regular go-to dessert for any holiday, birthday, or special occasion!
FAQ:
Q? Why is my cobbler runny?
A: It could be that the berries were too juicy, or you didn’t let it sit before digging in. Be sure to let it cool down a bit before serving.
Q? Do cobblers have a bottom crust?
A: Cobblers don’t have a bottom crust; they have a fruit bottom.
Q? Can I make cobbler ahead of time?
A: You certainly can! I like to pop mine back in the oven at 350°F for a few minutes to warm it up before serving. If you heat it, ensure your baking dish isn’t cold or could crack in the oven.
Blueberry Cobbler Recipe
Whip up this easy blueberry cobbler for a treat that’ll please the whole table! Sweet, flavorful blueberries mixed with cake mix and topped with melted butter are crave-worthy.
Ingredients
- 15.25 ounces box yellow cake mix
- 6 cups blueberries
- 2 tablespoons sugar
- 1¼ cups water
- 8 tablespoons butter
Instructions
- Preheat the oven to 350°F.
- In the bottom of a 9×13 baking dish, pour one box of yellow cake mix.
- Spread the blueberries over the top of the cake mix.
- Sprinkle on 1 to 2 tablespoons of sugar (depending upon how sweet they are).
- Pour 1¼ cups of water over the top of the berries and cake mix. Gently toss the berries and cake mix to allow the water to settle towards the bottom of the pan. (Sometimes, I give it a little shake too). If the berries aren’t very juicy, add just a little more water. If they are plump, a little less.
- Cut the butter into 8 pieces and spread out over the top.
- Bake in the preheated oven for 45 to 50 minutes.
Notes
The amount of sugar and water you use will vary on the berries themselves. Before you start, make sure you taste the berries so you add the right amount. If they’re sweet, you won’t want as much sugar. If they’re tart, you might want a little more.
It’s really important to pour the water over the top and then be sure everything is mixed. You want the berries and the water to settle into the pan before baking.
Don’t make the cake batter from the box directions. Just pour the dry cake mix into the pan.
If you prefer a crunchier top, turn the broiler on for the last minute or so to brown the cake mix top.
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