Fresh Blueberry Cobbler with Cake Mix
Also known as a blueberry cobbler with cake mix, this fruit dessert is easy to make, delicious, and always a crowd-pleaser. It has a buttery cake topping and a fresh blueberry filling made from scratch. It is a great no-fuss dessert for potlucks, barbecues, family gatherings, or busy weeknights.
Servings 6 -8 servings
Ingredients
For the blueberry filling:
- 1.5 pounds about 5 cups of fresh or frozen blueberries
- 2-4 tablespoons 25-50g sugar, white or brown
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- ¼ cup water
For the topping:
- ½ cup unsalted butter melted
- 2 cups yellow cake mix
- ½ teaspoon of lemon zest optional (about ½ medium lemon)
Instructions
- Preheat oven to 350°F (180°C).
- Have ready a 9-inch round oven dish (ceramic or glass). Or use an 8x11 rectangular baking dish.
For the blueberry layer:
- Mix blueberries with sugar, lemon juice, and lemon zest (if using) in the baking dish or use a separate bowl.
- Stir the cornstarch with the water in a small bowl or cup until completely dissolved.
- Drizzle into the blueberry mixture and stir to integrate.
For the topping:
- Mix the cake mix with the lemon zest if using.
- Add the melted butter until it is crumbly. It might be floury in parts, and that is fine.
- Top the blueberries with this crumble, smoothing it out slightly. It will not cover them completely, and that is fine. Don't stir or mix it with the berries.
- Bake for 40-45 minutes, until golden and dry and the filling bubbles around the edges, checking close to the end of the baking time by lifting here and there and making sure the topping is fully baked. If necessary, bake it longer.
- Let cool until warm enough to eat.
- Serve it plain, with a scoop of ice cream or whipped cream.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Topping: after making many dump cakes, I tried several ways of mixing the cake mix with butter, and my favorite is by far the one explained here using melted butter. But you can also do it like in the original dump cake recipe.
Ratio: I found that a lower ratio of topping to filling is ideal because the former crisps up and tastes fantastic without being over-buttery. But, as with most desserts, find your own ideal proportions of filling, topping, and sweetness.
Storing: treat it like a crumble or crisp, keeping leftovers in the refrigerator. You can also freeze it for a month or more. Let it thaw at room temperature and warm it in the oven before eating.
Type of dish to use: since you'll be serving it from the pan, here are our favorite dishes for family-style desserts.