Description
This Fresh Blueberry Cobbler is an easy and delicious dessert combining sweet blueberry pie filling with a crumbly topping made from yellow cake mix and grated frozen butter. Baked to golden perfection, it’s a comforting treat perfect for any occasion, especially when served warm with vanilla ice cream.
Ingredients
Scale
Blueberry Layer
- 2 cans (21 oz each) Blueberry pie filling
Topping
- 1 box (15 oz) Yellow cake mix (dry)
- 1 stick (8 tbsp) Unsalted butter (frozen)
Optional Serving
- Vanilla ice cream
Instructions
- Prep: Preheat your oven to 375°F (190°C). Freeze the stick of unsalted butter for about 10 minutes to make it easier to grate. Grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
- Layer: Pour the blueberry pie filling evenly into the prepared baking dish, spreading it out flat. Then sprinkle the dry yellow cake mix evenly over the blueberry layer, covering it completely.
- Top: Using the large holes of a grater, grate the frozen butter directly over the dry cake mix layer. The grated butter will create a crumbly, rich topping as it bakes.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes. Bake until the topping turns golden brown and the blueberry filling bubbles at the edges, indicating it’s hot and cooked through.
- Serve: Let the cobbler cool for about 10 minutes before serving. For an extra special treat, serve warm with a scoop of vanilla ice cream on top.
Notes
- Freezing the butter before grating is essential to achieve a crumbly, streusel-like texture on top.
- You can substitute blueberry pie filling with other fruit pie fillings like cherry or apple for variety.
- Use a sharp grater and be careful when grating the frozen butter to avoid injury.
- Allowing the cobbler to cool slightly helps the filling set and makes serving easier.
- For a gluten-free version, substitute the yellow cake mix with a gluten-free cake mix.
