I don’t let a summer go by without making my super easy blueberry cobbler recipe boos. You just throw fresh blueberries, lemon juice, warm spice, and some basic pantry ingredients to create the syrupy base. Then you top it off with a buttery cake batter and let it bake up. It’s easy and addictive just how a summer dessert recipe should be. Scoop on some vanilla ice cream and get your life.
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How to Make Blueberry Cobbler
Step 1: Prep the Blueberries
- In a medium sized saucepan over medium heat, toss in the blueberries, water, both of the sugars, flour, citrus juice, vanilla, salt, cinnamon and nutmeg. Bring that to a boil so we can start developing that syrupy goodness. We need to dissolve the sugars, activate that bomb flavor and start breaking down the fruit. Make sure you stir occasionally.
- Once boiling, remove from the heat and add the blueberry mixture to a greased pan. They will keep cooking in the oven.
Step 2: Add the Topping
- There’s no need to prepare the cake mix! Simply spread the dry mix right on those blueberries.
- Next drizzle the melted butter, and sprinkle on the turbinado sugar to finish. Easy peasy!
Step 3: Bake, Cool, and Serve it Up!
- Y’all will know the cobbler is ready to go when the filling is bubbling at the sides and that topping is so golden.
- Allow the cobbler to cool for 10-15 minutes before serving! Get at it!
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Blueberry Cobbler Recipe
A deliciously easy Blueberry Cobbler recipe made with fresh blueberries, zesty lemon juice, warm spice, and basic pantry ingredients! Topped with a yellow cake mix and creamy melted butter, this cobbler couldn’t be any easier to make!
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Servings: 10 servings
Ingredients
- 2 pints fresh blueberries rinsed and drained
- 1/4 cup water
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 tbsp flour
- 1 tbsp fresh lemon juice or lime
- 2 tsp vanilla extract
- 1 tsp Kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 box yellow cake mix 15.25 ounces
- 1 cup unsalted butter melted
- 2 tbsp turbinado sugar
Instructions
- Preheat the oven to 350 F. Grease a 9×13-inch baking pan.
- In a medium sized saucepan over medium heat, add blueberries, water, both sugars, flour, citrus juice, vanilla, salt, cinnamon and nutmeg and bring to a boil stirring occasionally.
- Once boiling, remove from heat and add blueberry mixture to the greased pan.
- Next, evenly layer dry cake mix on the top of the blueberries and pour on the butter. Sprinkle the turbinado sugar over the top.
- Bake for 45-55 minutes or until blueberries have bubbled and the top has browned and become crusty. Cool for 10-15 minutes then serve with vanilla ice cream if desired.
Notes
*This recipe can be made vegan! Use vegan butter and cake mix. Same with gluten free for flour and cake mix.
How to Store
- Fridge: Cover your room temperature cobbler with aluminum foil on individual plates, place them back into the original baking dish, or into Tupperware containers. Place the cobbler in the fridge, where it will keep for 4-5 days.
- Freezer: Make sure the leftover cobbler is wrapped super well with plastic wrap making sure no air gets in so you avoid freezer burn. It will last for up to 3 months if wrapped well. Thaw overnight in the fridge when you want to reheat.
- Reheating: Heat in an oven-safe dish at 250 F for about 10-15 minutes for smaller portions and 30-45 minutes for the whole thing. You can also heat back up in the microwave in 30 second intervals.
Nutrition
Calories: 429kcal | Carbohydrates: 66g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 427mg | Potassium: 91mg | Fiber: 5g | Sugar: 47g | Vitamin A: 658IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 2mg
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Recipe Tips
- Go Firm: Make sure you blueberries aren’t too soft or overripe. They need to be firm so they can hold up to the heat that softens them. If they are overripe, the filling will be too runny.
- Adjust the Sweetness: Taste your blueberries. This will let you know if you should scale back or add more sugar to the filling.
- Spilling Over: Those juices can get a little spill happy in the oven when they start bubbling up. Add a parchment lined sheet pan on the rack below the cobbler as it bakes to catch anything.
- Let it Chill: After the blueberry cobbler bakes, make sure you let it cool for about 15 minutes so those juices in the filling can set up a bit so they won’t be so runny and soupy.
Ingredient Notes
- Blueberries: While fresh is definitely the move, frozen definitely works in a pinch. You can toss them right into this recipe without thawing. However I would perhaps add a bit more flour if you see they are releasing too much liquid so the syrup thickens up.
- Warm Spices: You can experiment with using cardamom, allspice, ginger, or even ground cloves y’all.
- Cake Mix: You can also grab a vanilla muffin mix in a pinch or if you want to go classic, add a simple drop biscuit dough on top. It will take away the time saving but still be delish!
- Citrus: Grab the orange juice or even add in a splash of apple cider vinegar to keep that acidity in the filling recipe.
- Sugar: If you are missing brown sugar, just make homemade brown sugar with granulated sugar and molasses.
Recipe Help
How do I pick fresh blueberries to make this blueberry cobbler recipe?
Look for fresh blueberries that are firm, dry, plump, and smooth-skinned, with a silvery surface bloom and no leaves or stems. They should also be a deep blue color too!
Can I make this blueberry cobbler recipe ahead?
Yep! I would make the blueberry syrup ahead and store in the fridge. Then assemble right before you want to bake it up since you only need to top with cake mix powder and melted butter.
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If using frozen berries do they have to be thawed?
Nope you can use frozen.
Delicious!! Love how you use a cake mix to make the topping-what a great idea. Thank you very much!
You’re so welcome Pam! So glad you liked it!
Hello! I need to use frozen blueberries, how can I adjust? A little more flour or cornstarch to thawed and rinsed berries?
Thanks!
Yes absolutely. I added this to the ingredients portion of the post but you can use frozen, thaw and dry and replace.
I love all of your recipes and I am excited to try this one as well but your site has so many ads that I can barely get to the content. In fact, I can’t even read this recipe because there is an ad running right through the middle that won’t clear. I understand the need for ads I just wanted you to know how your site is viewed – at least by me.
Girl you are a genius, this is so easy and very delicious! Thank you for blowing my mind once again!
You’re just too good!
is it possible to make a yellow cake mix from scratch and use that instead? just got back from the store and the google gods suggested this to me after i bought blueberries
Surely!
I tried this basic recipe with peaches for many years but last summer i decided to try something new. I mix the cake mix, melted butter and at least 1 cup of oatmeal and It came out great. Now I’ll try with the blueberries.