Denise’s Simple Blueberry Cobbler

by Denise on May 10, 2012

Our blueberry bushes have started producing early this year because we had such an early spring in our area but I still have a bunch put away in the freezer from last year so I thought I’d better start using them up.  This blueberry cobbler recipe is a family favorite and it is SO simple to make that I really have no excuse for not throwing it together more often!

You could substitute any type of fresh fruit for this recipe like raspberries, blackberries, pitted tart cherries, sliced nectarines or peeled and sliced peaches.  I’ve even been known to use canned cherries when fresh fruit wasn’t available.  You can also half the recipe and use a 9×9 pan instead if you don’t have as many people to feed.

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Simple Blueberry Cobbler

Yield – 12 servings

Preparation Time – 15 minutes

Cooking Time – 45 minutes


  • 8 cups fresh or frozen blueberries
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla
  • 1/2 cup or 1 stick butter or margarine
  • 1 box yellow cake mix



  • Toss the fruit, sugar, cornstarch and vanilla together in a large bowl until coated then pour into a 10×13 pan.
  • Sprinkle cake mix evenly over the top of the fruit mixture.
  • Place small pats of butter evenly over the top of the cake mix.
  • Bake at 350 degrees for 45 minutes or until golden brown.
  • Cool and serve with vanilla ice cream.

{ 9 comments… read them below or add one }

Amy Brown May 10, 2012 at 8:37 pm

1/4 cup butter is not one stick, but 1/2 a stick.

One stick is 1/2 cup.


Denise May 10, 2012 at 8:55 pm

Oops – you’re right Amy! One stick of butter equals 1/4 lb or 1/2 cup – the recipe calls for 1/2 cup so I’ve corrected it above. Thanks a bunch for catching that!


Kristy May 10, 2012 at 10:51 pm

I’ve made this with just fresh fruit and no cornstarch or anything or with canned fruit with most of the syrup/juice drained. Both ways make a yummy cobbler! Just like dump cake, oh and I melt my (vegan) butter and drizzle it all over as it seems to help with the dry cake mix spots. In fact, I just made it this morning with canned peaches. :)


Denise May 10, 2012 at 11:43 pm

Yum! That sounds terrific – I think we should swap pieces ;)


karla May 11, 2012 at 5:10 am

Do you think you could substitute coconut oil for the butter?


Denise May 12, 2012 at 1:07 pm

The main purpose of the butter is to moisten the dry cake mix layer so it will brown and turn into a “crust” so I would think that cocount oil would work just fine but I have never tried it myself. Please let us know how it turns out if you give it a shot, it actually sounds yummy!


Christina June 24, 2012 at 9:50 pm

I have used this recipe many times. This variation also yummy….use canned apple pie filling or fresh and a box of spice cake mix.


Denise June 24, 2012 at 10:02 pm

That sounds terrific Christina – I’ll definitely be trying that way next time!


tonya July 17, 2013 at 6:16 pm

Not sure why, but I’m running across a lot of these recipes lately, that when I click on the “Save Recipe” button, it tells me “You 404’d it. Gnarly, dude.” It’s really starting to get annoying. Is there something I’m not doing correctly or is it just a glitch on your website? The first few times I saved recipes to my ZipList, I didn’t have a problem. Help, please.


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