Blueberry Cobbler

Name: Blueberry Cobbler
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: BLUEBERRY FILLING; 1 pt blueberries (fresh) or 1 bag (frozen); 3/4 c sugar; 1/2 c water divided; 2 Tbsp cornstarch; 1 Tbsp butter; 1/2 tsp allspice, ground; CRUST; 1/4 box yellow or white cake mix; 1/4 c cold butter

By Twana Kelley
@tmkcreations

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.

Note: 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. The Test Kitchen

Rating:

★★★★★ 7 votes5

Comments:

33 Comments

Serves:

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

BLUEBERRY FILLING
1 pt

blueberries (fresh) or 1 bag (frozen)
3/4 c

sugar
1/2 c

water divided
2 Tbsp

cornstarch
1 Tbsp

butter
1/2 tsp

allspice, ground
CRUST
1/4 box

yellow or white cake mix
1/4 c

cold butter
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How to Make Blueberry Cobbler

Step-by-Step

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.
Cook on low heat until the sugar melted.
Make a slurry with the rest of the water and the cornstarch in a separate cup.
Add the slurry to the blueberry mixture.
Heat to a gentle boil.
Add the butter and allspice to the blueberry mixture. Mix well and once the sauce is thickened. Let cool for about 3 minutes.
Add the remaining blueberries to the mixture and fold them in gently.
Pour the mixture to your pie dish, cake pan or casserole dish.
In a new bowl, add the cake mixture and cold butter.
Cut in the butter.
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.
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.
Take out and let cool. Best served with whipped cream or vanilla ice cream to help break up the sweetness.

Enjoy!