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Blueberry Cobbler Recipe

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close up overhead shot of Blueberry Cobbler Recipe on a plate with a spoon
This easy homemade blueberry cobbler recipe is a breeze to make and wonderful to eat!
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Table of Contents
  1. Blueberry Cobbler Ingredients
  2. How To Make This Blueberry Cobbler Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This easy blueberry cobbler recipe is bursting with flavor and packed with juicy blueberries that are mixed with cake mix and topped with melted butter to create the perfect dessert. The filling comes out warm and bubbling every time and with only a handful of simple ingredients, it is a great option to make for last-minute guests.

close up shot of Blueberry Cobbler Recipe in a casserole dish

Blueberry Cobbler Ingredients

You’ll need

  • 1 (15.25 ounce) box of yellow cake mix
  • 6 cups of blueberries
  • 2 tablespoons of sugar
  • 8 tablespoons of butter
  • 1¼ cups of water

PRO TIP:

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. If they’re sweet, you won’t want as much sugar. If they’re tart, you might want a little more.

SUBSTITUTIONS AND ADDITIONS

BERRIES: You can substitute any type of juicy berries, or really most any type of frozen or fresh fruit for a cobbler. Try raspberries, strawberries, blackberries, or peaches as great options for the fruit filling.

LEMON: Lemon and blueberries go so nicely together. Add a bit of lemon zest or lemon juice to your blueberries for a hint of tart lemon flavor in this blueberry dessert.

You could also substitute the yellow cake mix with lemon cake mix for an even more citrusy flavor.

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How To Make This Blueberry Cobbler Recipe

STEP ONE: Pour the box of yellow cake mix into the bottom of a 9×13-inch baking dish sprayed with non-stick cooking spray.

PRO TIP:

Don’t make the cake batter from the box directions. Just pour the dry cake mix into the pan.

STEP TWO: Sprinkle blueberries over the top of the cake mix.

Blueberry Cobbler Recipe process shot of blueberries poured over the cake mix

STEP THREE: Sprinkle 1 to 2 tablespoons of sugar over the blueberries.

Blueberry Cobbler Recipe process shot of sugar being poured on top the blueberry cobbler

STEP FOUR: 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 baking dish. You can give it a little shake if you need to.

PRO TIP:

It’s 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.

Blueberry Cobbler Recipe process shot of water poured on top of the berries and cake mix

STEP FIVE: Cut the butter into 8 pieces and spread evenly over the top of the blueberries.

Blueberry Cobbler Recipe process shot of butter placed onto the blueberry cobbler

STEP SIX: Bake at 350°F for 45 to 50 minutes.

PRO TIP:

If you prefer a crunchier top, turn the broiler on for the last minute or so to brown the cake mix top. 

Blueberry Cobbler Recipe process shot after cobbler is baked

How To Serve

This classic cobbler almost begs for a scoop of vanilla ice cream on the side and whipped cream on top. Serve for a sweet dessert on a summer evening along with a cup of tea or a refreshing iced caramel macchiato.

This dish is easy enough to whip up in minutes but tastes fancy enough to serve for a special occasion.

If you love cobblers, I suggest trying this blackberry cobbler or this divine peach cobbler recipe soon, too!

Storage

IN THE FRIDGE: You can store your leftover cobbler covered in plastic wrap or in an airtight container for up to 4 days.

IN THE FREEZER: If you’re going to freeze your blueberry cobbler, make sure it’s in an airtight freezer-safe container. It will keep for about 3 months in the freezer.

Once you’re ready to serve, it’s best to thaw in your fridge overnight. Then, pop into the oven and bake at 350°F until everything is warm and bubbly.

close up overhead shot of Blueberry Cobbler Recipe on a plate with a spoon

If you have an abundance of fresh blueberries, you can’t go wrong with this great recipe. It produces such scrumptious, warm, comfort food.

This delicious recipe is a great way to use up all those extra berries from the blueberry bush.

Only a few simple steps and you will have a perfect summer dessert that comes out of the oven golden brown and full of fresh flavor.

FREQUENTLY ASKED QUESTIONS

Do I need to lessen the amount of water if I’m using frozen blueberries?

You could probably reduce the water down to one cup if you’re using frozen berries for this fruit cobbler. If you’re using frozen berries, I would also thaw them first.

Can I use a white cake mix instead of a yellow cake mix?

This easy recipe is very flexible as to the kind of cake mix you are using. Try white cake mix or even lemon cake mix.

Can I freeze the blueberry cobbler?

This easy cobbler recipe can be frozen in an airtight container for up to three months.

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 up of sugar, butter, oats, and cinnamon and have more of a crumbly and granular look.

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close up overhead shot of Blueberry Cobbler Recipe on a plate with a spoon

Blueberry Cobbler Recipe

4.77 from 21 votes
This easy homemade blueberry cobbler recipe is a breeze to make and wonderful to eat!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6

Ingredients
  

  • 15.25 box yellow cake mix
  • 6 cups blueberries
  • 2 tablespoons sugar
  • 8 tablespoons butter
  • cups water

Instructions
 

  • 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.

Video

Notes

  • 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. If they’re sweet, you won’t want as much sugar. If they’re tart, you might want a little more.
  • It’s 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.
  • Don’t make the cake batter from the box directions. Just pour the dry cake mix into the pan.
  • If you prefer a crunchier top, turn the broiler on for the last minute or so to brown the cake mix top

Nutrition

Sodium: 765mg | Calcium: 197mg | Vitamin C: 14mg | Vitamin A: 546IU | Sugar: 54g | Fiber: 5g | Potassium: 159mg | Cholesterol: 40mg | Calories: 543kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 11g | Fat: 18g | Protein: 4g | Carbohydrates: 94g | Iron: 2mg
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  1. Selena says

    5 stars
    I haven’t tried to recipes yet but I’ve got to admit looks like some yummy stuff that I am definitely going to have to try👩‍🍳👩‍🍳👩‍🍳

  2. Donna says

    4 stars
    I mixed raspberries with the blueberries (and added lemon juice and zest),but otherwise followed recipe exactly. It was easy and very tasty!

    • Laurie says

      Can you or anyone tell me how many ounces the box of yellow cake mix is? Stores have many different boxes of yellow cake mix plus some say pudding cake mix. It is not one size. Maybe on the box directions it will say what size baking dish and that will confirm what I need. Thanks!!!

    • Layne Kangas says

      Hi, Esther – you could probably reduce the water down to one cup if you’re using frozen berries for this fruit cobbler. If you’re using frozen berries, I would also thaw them first. Enjoy!

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