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Square overhead shot of a pan of blueberry cobbler with cake mix.
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Blueberry Cobbler with Cake Mix

This easy blueberry cobbler uses yellow cake mix and melted butter for a golden, buttery crumble topping over a juicy lemon-kissed blueberry filling. Ready for the oven in just 10 minutes, it bakes up warm and bubbling every time.
Course Dessert
Cuisine American
Keyword blueberry cobbler cake mix butter, blueberry cobbler with cake mix, blueberry dump cake with cake mix, easy blueberry cobbler
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 people
Calories 233kcal
Author Blair Lonergan

Equipment

  • 9 x 13-Inch Baking Dish

Ingredients

  • 4 cups blueberries (fresh or frozen, not thawed)
  • Zest from 1 lemon
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon sugar
  • Pinch of kosher salt
  • 1 (15.25-ounce) box yellow cake mix
  • ½ cup (1 stick) butter, melted
  • For serving (optional): vanilla ice cream

Instructions

  • Preheat the oven to 350°F. Grease a 9x13-inch baking dish (or an 11x7-inch baking dish for a thicker result) with nonstick cooking spray.
  • Add the blueberries to the prepared dish. Add the lemon zest, lemon juice, sugar, and salt, and toss everything together right in the dish. Set aside.
    Lemon blueberry filling spread in a baking dish.
  • In a medium bowl, stir together the dry cake mix and melted butter until a crumbly mixture forms.
    Combining cake mix with melted butter in a bowl.
  • Sprinkle the cake mix topping evenly over the blueberries.
    Sprinkling the cake mix topping over the fruit filling.
  • Bake until the topping is deep golden brown and the blueberry juices are bubbling around the edges, about 45-50 minutes. If the top is browning too quickly, tent loosely with foil.
    Horizontal overhead shot of a baked easy blueberry cobbler with cake mix.
  • Let the cobbler rest for 5-10 minutes before serving. Scoop into bowls and serve warm with vanilla ice cream.
    Horizontal side shot of a plate of easy blueberry cobbler with cake mix and a scoop of vanilla ice cream.

Video

Notes

  • Baking dish: A 9x13-inch dish gives a thinner, more spread-out result. An 11x7-inch dish gives a thicker filling and topping. Both work well; choose based on your preference.
  • Frozen blueberries: Use straight from frozen. Do not thaw first.
  • Cake mix: Use dry cake mix straight from the box; do not prepare it per the package instructions. Yellow cake mix is the most versatile choice, and lemon cake mix or white cake mix are great variations.
  • Doneness check: Look for a deep golden topping and actively bubbling berry juices around the edges. Start checking at 40 minutes since oven temperatures vary.
  • Lemon: The zest carries most of the citrus flavor. Don't skip it; it brightens the whole filling.
  • To store: Cover and refrigerate for up to 4 days.
  • To reheat: Microwave individual servings for 20-30 seconds, or warm the whole dish at 350°F covered loosely with foil for 10-15 minutes.
  • To freeze: Cool completely, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1/12 of the cobbler | Calories: 233kcal | Carbohydrates: 38g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 20mg | Sodium: 324mg | Potassium: 60mg | Fiber: 2g | Sugar: 22g | Vitamin A: 263IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 1mg