Blueberry Cobbler Recipe

5 from 12 votes

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!

Prep Time20

Cook Time45

Cooling Time10

Total Time1 15

Course: Dessert

Cuisine: American, Southern

Servings: servings

Calories: 465kcal

Author: Jocelyn Delk Adams

Equipment

9x13 Baking Dish
Saucepan Set

Ingredients

2 pints fresh blueberries rinsed and drained
1/4 cup water
1/4 cup light brown sugar
1/4 cup granulated sugar
2 tablespoon flour
1 tablespoon fresh lemon juice or lime
2 teaspoons vanilla extract
1/4 teaspoon Kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 box yellow cake mix 15.25 ounces
1 cup unsalted butter melted
2 tablespoons turbinado sugar

Instructions

Preheat the oven to 350 F. Grease a 9x13-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