This easy blueberry cobbler recipe bursts with flavor. The filling comes out perfect every time after baking and you can create it with fresh blueberries or frozen making it a great option for last minute guests.
A cobbler can describe a variety of dishes. We know it as a fruit or savory filling poured into a baking dish with batter or biscuits before being baked. The possibilities are endless because there are so many filling choices!
Personally, I feel like this blueberry cobbler is the best ever — especially when served hot with a scoop of vanilla ice cream on top.
Blueberry Cobbler Ingredients
- box of yellow cake mix
- 6 cups of blueberries
- 2 tablespoons of sugar
- stick of butter
- 1 1/4 cups of water
How to Make Blueberry Cobbler
Preheat your oven to 350 degrees.
Grab a 9×13 baking dish and pour on box of yellow cake mix in the bottom.
Next, spread your blueberries over the top of the cake mix. Sprinkle 1-2 tablespoons of sugar over the blueberries.
Pour the 1 1/4 cup 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 baking dish. You can give it a little shake if you need to.
If the berries aren’t very juicy, you’ll want to add a little more water. If they are plump, you’ll want to add a little less water.
Cut the stick of butter into 8 pieces and spread evenly over the top.
Pop in the oven to bake for 45-50 minutes.
Things to note…
- 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. I know. Twist my arm to eat blueberries.
- If they’re sweet, you won’t want as much sugar. If they’re tart, you might want a little more.
- This is one of those recipes where you can have a little fun and get a little creative with the amounts.
- It’s also 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!
How to Freeze Blueberry Cobbler
If you’re going to freeze your blueberry cobbler, make sure it’s in an airtight freezer safe container. Once you’re ready to serve, it’s best to thaw in your fridge over night. Then, pop into the oven and bake at 350 degrees until everything is warm and bubbly.
I love popping things into my freezer. It can be such a time saver. Plus, it helps me save money since I’m not wasting ingredients, so I really appreciate that aspect as well.
And don’t forget the delicious, sweet vanilla ice cream — it’s the perfect cobbler topping.
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Blueberry Cobbler Recipe
- 1 box yellow cake mix
- 6 cups blueberries
- 1-2 tablespoons sugar
- 1 stick of butter
- 1 ¼ cup 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 1-2 tablespoons of sugar (depending upon how sweet they are)
- Pour 1 1/4 cup 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. (Sometime 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 a stick of butter into 8 pieces and spread out over the top.
- Bake at 350 for 45-50