This homemade blueberry cobbler is loaded with tangy blueberries surrounded by a cake mix crust to create a delicious dessert.
Jump to RecipeTable of Contents
- Blueberry Cobbler Ingredients
- Substitutions And Additions
- How To Make This Blueberry Cobbler Recipe
- How To Serve
- When To Serve
- Storing This Berry Cobbler Recipe
- Why We Love This Recipe
- More Recipes You’ll Love
- JUMP TO RECIPE
- Even More Recipes You’ll Love
This easy blueberry cobbler is bursting with flavor and packed with juicy blueberries. The filling comes out warm and bubbling every time, and with only a handful of simple ingredients, it is a great last-minute dessert option.
Blueberry Cobbler Ingredients
Blueberry cobbler is a delectable dessert that will become a favorite with its sweet and tart flavors.
The combination of blueberries, and rich buttery crust, make for a truly mouth-watering experience.
You’ll need
- 1 (15.25 ounce) box of yellow cake mix
- 6 cups of blueberries (approximately 36 ounces)
- 2 tablespoons of sugar
- 1¼ cups of water
- 8 tablespoons of butter
PRO TIP:
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.
Substitutions And Additions
BERRIES: You can substitute any type of berries, or almost any type of frozen or fresh fruit, for a cobbler.
Try raspberries, strawberries, blackberries, or peaches as great options for the fruit filling.
BLUEBERRIES: If you don’t have fresh blueberries on hand, frozen blueberries can be a convenient substitute.
Just make sure to thaw and drain them before using them in the cobbler.
LEMON: Lemon and blueberries go so nicely together.
Add a half teaspoon of lemon zest or lemon juice to your blueberries for a hint of tart lemon flavor in this blueberry dessert.
You could also substitute yellow cake mix with lemon cake mix for an even more citrusy flavor.
SUGAR: Adjusting the sweetness of your cobbler is easy. If you prefer a less sweet dessert, you can reduce the amount of sugar in the filling slightly.
TOPPING VARIATIONS: Get creative with the cobbler topping by adding chopped nuts like almonds or pecans for extra crunch and flavor.
You can also incorporate a handful of oats for a rustic touch. These additions won’t affect the baking time and can provide a contrast in texture.
SPICES: Feel free to add spices to the topping. Try a half teaspoon of cinnamon, nutmeg, cardamom, or a combination of your favorite spices to tailor the flavor to your liking.
How To Make This Blueberry Cobbler Recipe
To make this cobbler, you will start with the cake mix on the bottom of your pan. Next, top it with the blueberries and remaining ingredients before baking.
STEP ONE: Preheat the oven to 350°F.
Pour the box of yellow cake mix into the bottom of a 9×13-inch baking dish sprayed with non-stick cooking spray.
OUR RECIPE DEVELOPER SAYS
Don’t make the cake batter from the box directions. Just pour the dry cake mix into the pan.
STEP TWO: Sprinkle the blueberries over the top of the cake mix.
STEP THREE: Sprinkle one to two tablespoons of sugar over the blueberries.
STEP FOUR: 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 toward the bottom of the baking dish. You can give it a little shake if you need to.
PRO TIP:
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.
STEP FIVE: Cut the butter into eight pieces and spread evenly over the top of the blueberries.
STEP SIX: Bake in the preheated oven for 45 to 50 minutes.
PRO TIP:
If you prefer a crunchier top, turn the broiler on for the last minute or so to brown the cake mix top.
How To Serve
This classic cobbler almost begs for a scoop of vanilla ice cream on the side and whipped cream on top.
Take your blueberry cobbler to the next level by adding an assortment of fresh berries on the side.
Serve for a sweet dessert on a summer evening along with a cup of tea or a refreshing iced caramel macchiato.
If you love cobblers, I suggest trying this blackberry cobbler or this divine peach cobbler recipe soon, too!
When To Serve
WEEKNIGHT DINNER: Blueberry cobbler is a comforting and homey dessert that’s perfect for a casual family meal.
SUMMER PICNIC: It’s easy to transport, and the combination of fresh berries and a buttery topping is sure to please both kids and adults.
POTLUCK OR BBQ: It’s simple to prepare in advance and can be served warm or at room temperature, making it a hassle-free dessert option.
BIRTHDAY CELEBRATION: Instead of a traditional cake, surprise the guest of honor with a homemade blueberry cobbler.
MORE DESSERT RECIPES
Dump Cakes
Peach Dump Cobbler
Apple Crisp
Storing This Berry Cobbler Recipe
Blueberry cobbler is an easy recipe to make and even easier to store for later. Here’s how:
MAKE AHEAD: Assemble the cobbler as directed but refrain from baking it. Instead, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours.
When you’re ready to enjoy it, remove it from the fridge, let it sit at room temperature for about 30 minutes, and then bake it according to the original recipe instructions.
This allows you to have a fresh, hot cobbler whenever you desire without the hassle of preparation.
IN THE FRIDGE: You can store your leftover cobbler covered in plastic wrap or in an airtight container for up to four days.
IN THE FREEZER: If you’re going to freeze this blueberry cobbler with cake mix recipe, make sure it’s in an airtight, freezer-safe container.
It will keep for about three months in the freezer.
Once you’re ready to serve, it’s best to thaw in your fridge overnight. Then, pop it into the oven and bake at 350°F until everything is warm and bubbly.
Why We Love This Recipe
EASE OF PREPARATION: This recipe is incredibly simple to make, making it accessible for both novice and experienced bakers.
COMFORTING: There’s something incredibly special about a warm blueberry cobbler fresh from the oven.
FREEZER-FRIENDLY: You can freeze portions of this cobbler for future enjoyment, making it a convenient and long-lasting dessert option.
If you have an abundance of fresh blueberries, you can’t go wrong with this great blueberry cobbler recipe. It produces such scrumptious, warm, comfort food.
This delicious recipe is a great way to use up all those extra berries from the blueberry bush.
Only a few simple steps and you will have a perfect summer dessert that comes out of the oven golden brown and full of fresh flavor.
FREQUENTLY ASKED QUESTIONS
Do I need to reduce the amount of water if I’m using frozen blueberries?
You could probably reduce the water down to one cup if you’re using frozen berries for this fruit cobbler.
If you’re using frozen berries, I would also thaw them first.
Can I use a white cake mix instead of a yellow cake mix?
This recipe is very flexible as to the kind of cake mix you are using. Try white cake mix or even lemon cake mix.
Can I freeze the blueberry cobbler?
This cobbler recipe can be frozen in an airtight container for up to three months.
What is the difference between a fruit cobbler and a fruit crisp?
Cobblers use either a biscuit or cake mix along with fruit, while crisp toppings are made up of sugar, butter, oats, and cinnamon and have more of a crumbly and granular look.
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Blueberry Cobbler
4.80 from 24 votes
This homemade blueberry cobbler is loaded with tangy blueberries surrounded by a cake mix crust to create a delicious dessert.
Prep Time 10 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour
Servings 6
Ingredients
- 15.25 box yellow cake mix
- 6 cups blueberries approximately 36 ounces
- 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.
Video
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.
Nutrition
Calories: 543kcal | Carbohydrates: 94g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 765mg | Potassium: 159mg | Fiber: 5g | Sugar: 54g | Vitamin A: 546IU | Vitamin C: 14mg | Calcium: 197mg | Iron: 2mg
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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!
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