Lemon Blueberry Cobbler

5 from 1 vote

Lemon blueberry cobbler is a sweet, fruity dessert with a golden crust and juicy blueberry filling. It’s easy to make with simple ingredients and perfect for any occasion.

Prep Time10

Cook Time50

Total Time1

Course: Dessert, Desserts

Cuisine: American

Servings:

Calories: 290kcal

Author: Shauna

Ingredients

4 cups frozen blueberries
⅓ cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
15.25 ounces lemon cake mix I used Duncan Hines Perfectly Moist brand
½ cup whole milk
¾ cup salted butter melted

Instructions

Preheat the oven to 350°F. Spray a 9×13 baking dish with baker’s spray.
Add the frozen blueberries to the prepared baking dish and spread them into an even layer. Sprinkle the granulated sugar, fresh lemon zest, and lemon juice evenly over the blueberries.
Pour the boxed lemon cake mix (dry mix only) over the blueberries. Be sure to break apart any large lumps and that you have an even layer of the dry cake mix.
Drizzle the whole milk over the dry lemon cake mix as evenly as possible, followed by the melted salted butter. You want to make sure that you have as much of the dry cake mix covered so that you do not have any pockets of dry cake mix remaining. This will ensure that your lemon blueberry cobbler has no raw cake mix spots once it is baked.
Bake for 45 to 50 minutes or until the cobbler batter is golden brown and the blueberries are bubbly.
Allow the lemon blueberry cobbler to cool for 10 to 15 minutes before serving.

Notes

This lemon blueberry cobbler with cake mix can be baked up to 6 hours ahead of time and then reheated later when you are ready to serve it.
There is no need to thaw the blueberries before adding them to the baking dish.
Don’t make the cake batter from the box directions. Just pour the dry cake mix into the pan.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cobbler at the lower end of the recommended baking time.

Nutrition