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Guaranteed warm and bubbly every time, blueberry cobbler is a perfect, quick treat for last-minute plans. Combine five ingredients and only a little prep time and you can produce a delicious cobbler that is absolutely bursting with blueberry flavor.
Blueberry cobbler is a great way to enjoy fresh blueberry season. Packed with flavor and super-simple to make, this beautiful, blueberry cobbler will please everyone’s palate.
Beginning with a basic yellow cake mix, simply add fresh blueberries, sugar, melted butter, and water for a delightful dessert. With just 10 minutes of prep time, a blueberry cobbler is a yummy dessert to serve guests or bring to a potluck. It’s also easy enough to put together for a weeknight dinner at home.
Serve your sweet blueberry cobbler with a scoop of vanilla ice cream on the side and a dollop of whipped cream on top. If you love cobblers, try this blackberry cobbler or this divine peach cobbler recipe soon, too!
Blueberry Cobbler Ingredients
- Cake mix – yellow cake mix
- Blueberries – fresh blueberries
- Sugar – granulated sugar
The amount of sugar you will use will vary depending on the berries themselves. Before you start baking, taste the blueberries to make sure you add the right amount. If the berries are sweet you won’t want to add as much sugar, but if they are tart you may want to add a little more.
You can use this same recipe to make other kinds of cobbler as well, substituting the blueberries for any other type of berries as well as another favorite fresh or frozen fruit. You could try raspberries, strawberries, blackberries, marionberries, or peaches as options for your cobbler filling.
Lemon and blueberries are a tantalizing taste combination. Add a bit of lemon zest or lemon juice to your blueberries for a tart splash of flavor. You could even substitute a lemon citrus cake mix in place of the yellow cake for an even more citrusy treat.
How to Make This Blueberry Cobbler
FIRST STEP: In the bottom of a 9×13 baking dish, pour one box of yellow cake mix.
SECOND STEP: Spread the blueberries over the top of the cake mix.
THIRD STEP: Sprinkle on 1 to 2 tablespoons of sugar (depending upon how sweet they are).
FOURTH STEP: 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.
FIFTH STEP: Cut the butter into 8 pieces and spread out over the top.
SIXTH STEP: Bake at 350°F for 45 to 50 minutes.
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 of sugar, butter, oats, and cinnamon, giving them more of a crumbly, granular appearance.
Can I use a different kind of cake mix?
This recipe is very flexible! You could use a yellow, white, or even vanilla cake mix. For a citrusy flavor, you could even try a lemon cake mix.
Can I freeze the blueberry cobbler?
This quick and easy cobbler can be frozen in an airtight container for up to three months.
How to Store Blueberry Cobbler
IN THE FRIDGE: Store leftover blueberry cobbler covered in plastic wrap or in an airtight container in the refrigerator for up to four days.
IN THE FREEZER: Place cobbler in an air-tight, freezer-safe container and store in the freezer for up to three months. Thaw in the fridge overnight, then reheat in a 350-degree oven until everything is warm and bubbly before serving.
- 15.25 box yellow cake mix
- 6 cups blueberries
- 2 tablespoons sugar
- 8 tablespoons butter
- 1¼ cups water
- 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 at 350°F for 45 to 50 minutes.