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blueberry cobbler

(8 ratings)
Blue Ribbon Recipe by
Twana Kelley
Vacaville, CA

This was the first dessert I made for my husband when we started dating. He hates blueberries but he loves this dessert. He really only gets this for special occasions now because it's very sweet. We serve with vanilla ice cream. It is also a great dessert to bring when you are a dinner guest or a potluck.

Blue Ribbon Recipe

This blueberry cobbler recipe is not only easy to make and super tasty, it also makes your mouth salivate while baking in the oven. The blueberry filling is better than anything you'll find in a can. It's thick and full of berries. The allspice is subtle. The crumb topping comes from a cake mix and firms up while baking to hold the blueberries inside. The filling will bubble around the crust, so don't be scared to pile the crumble mixture on. Serve with a big scoop of vanilla ice cream for the perfect treat.

— The Test Kitchen @kitchencrew
(8 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For blueberry cobbler

  • 1 pt
    blueberries (fresh) or 1 bag (frozen)
  • 3/4 c
  • 1/2 c
    water divided
  • 2 Tbsp
  • 1 Tbsp
  • 1/2 tsp
    allspice, ground
  • 1/4 box
    yellow or white cake mix
  • 1/4 c
    cold butter

How To Make blueberry cobbler

Test Kitchen Tips
For testing, we used frozen blueberries. We started with 1 cup for the filling. Then added the remaining blueberries (about 3 cups) in step 8.
  • Blueberries, sugar, and water in a saucepan.
    Preheat the oven to 350. Combine 1 cup of blueberries, sugar, and 3 tablespoons of water in a pan. If you are using frozen there is really no need to add water, just cook it slow for the juices to come out naturally. Then the juice will melt the sugar. I used fresh blueberries this time around and had a hard time getting juice to come out.
  • Cooking until the sugar melts.
    Cook on low heat until the sugar melted.
  • Making a slurry.
    Make a slurry with the rest of the water and the cornstarch in a separate cup.
  • Adding the slurry to the blueberries.
    Add the slurry to the blueberry mixture.
  • Heating until a gentle boil.
    Heat to a gentle boil.
  • Butter and allspice added to the blueberries.
    Add the butter and allspice to the blueberry mixture. Mix well and once the sauce is thickened. Let cool for about 3 minutes.
  • Folding in the remaining blueberries.
    Add the remaining blueberries to the mixture and fold them in gently.
  • Pouring blueberries into the baking dish.
    Pour the mixture to your pie dish, cake pan or casserole dish.
  • Butter and cake mix in a bowl.
    In a new bowl, add the cake mixture and cold butter.
  • Cutting in the butter.
    Cut in the butter.
  • Cake mix crumble poured over the blueberry mixture.
    Once the butter and cake mix resembles small crumb-like pieces (much like a pie crust), sprinkle on the top of the blueberry filling. The top should be about a 1/4 thick. If any thicker add a dab of butter on top.
  • Cobbler baking in the oven.
    Bake in an oven for 1 hour or until nice and golden brown. You also want to make sure the topping is cake-like, not batter-like. Might be a safe bet to put something under your baking dish to help the occasional boil over.
  • Blueberry Cobbler with a scoop of ice cream.
    Take out and let cool. Best served with whipped cream or vanilla ice cream to help break up the sweetness. Enjoy!