Sweet blueberries and tart lemon topped with a golden brown cake mix crust give this lemon blueberry cobbler the most amazing flavor.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Keyword: Lemon Blueberry Cobbler Recipe
1teaspoonfresh lemon zest
1tablespoonfresh lemon juice
15.25ounceslemon cake mix,I used Duncan Hines Perfectly Moist brand
Preheat the oven to 350°F. Spray a 9x13 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.
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.