3 Ingredient Blueberry Cobbler
This 3 Ingredient Blueberry Cobbler with cake mix keeps the magic of a classic dump cake but gives it a pop of fruity flair. It’s simple, satisfying, and sure to become a favorite summer dessert!
Nothing beats a warm, fruity cobbler—especially when it practically makes itself. With this blueberry cobbler you only need three ingredients for a super simple dessert that takes nearly no effort!
This Blueberry Cobbler layers frozen blueberries under a buttery boxed cake topping. It’s the ideal no-fuss dessert for busy weeknights or simple summer gatherings. Expect a golden, soft top with some slight chewiness where the cake meets the bubbling fruit. The inside will be gooey, sweet, and full of blueberry syrup.
What makes it so simple is the use of a cake mix. It’s the ultimate hack for easy, flavorful desserts like Strawberry Brownies, Peach Cobbler with Cake Mix, Crack Cookies and even Dunkaroo Dip. If you’ve mastered those recipes, you’re ready for this one!
Why Make This Recipe
- Effortless: No careful measuring and mixing, just dump and bake! Another easy recipe made with store-bought shortcuts is this 3 Ingredient Funnel Cake!
- Versatile: This recipe is super simple but you can dress it up by mixing in other fruits or spices to give it a new flair!
- Crowd-pleaser: Serve it warm with vanilla ice cream or whipped cream for maximum comfort-food appeal.
What Do You Need to Make This Recipe
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Frozen blueberries: Frozen blueberries work best, but you could substitute fresh blueberries, though it may make the cobbler slightly more liquidy.
- Yellow cake mix: You want to use just the powdered mix, do not make the batter! Keep in mind that the cake mix topping creates a gooey cake-topped cobbler, not a traditional biscuit-topped one.
- Butter: Don’t substitute the butter. It’s a key ingredient!
Tools
- 9×13 baking dish: Use a glass 9×13 dish if you like watching the bubbling fruit—metal pans cook slightly faster.
- Large mixing bowl: A large mixing bowl makes it easier to form the dough without mess.
How to Make This Recipe
Step One: Pour your blueberries into a greased 9×13 pan.
Step Two: Mix your cake mix with the melted butter until a dough forms.
Step Three: Scoop the dough onto the blueberries in little dollops.
Step Four: Bake in a preheated oven until the edges are brown.
Customization Tips
This recipe is made specifically to be only 3 ingredients, but if you have more room in your budget and/or kitchen for a few extra ingredients, here is what I’d suggest:
- Add lemon zest or a tablespoon or two of lemon juice to the blueberries for brightness
- Sprinkle cinnamon into the cake mix for a delicious twist.
- Use white cake mix for a lighter flavor
- You can also use different frozen fruit blends to switch up the fruit flavors. It could be delicious to use peaches, cherries, or even a berry mix!
Expert Tips
- You do not need to thaw or drain your blueberries before using. The moisture they release will make your cobbler gooey and delicious
- Your cake mix and melted butter should form a dough that looks a bit like cookie dough
- If you prefer a sweeter cobbler, try adding a tablespoon or two of sugar into your blueberries or use canned blueberries, though I don’t think it’s necessary in this recipe. You can also add turbinado sugar on top for some texture!
- If you feel like your topping is browning too quickly, try covering the top loosely with some aluminum foil
- Be sure and scoop your dough in spoonful sizes over your blueberries to make it easier to spread
- I had originally used less butter in this recipe to try to make a crumble topping, but the texture just wasn’t right. I would stick with the amount of butter the recipe calls for, which will create a cake-like topping instead of a crumble topping.
Recipe FAQs
Yes, you can use fresh blueberries in your 3 Ingredient Blueberry Cobbler, but you may need to add a tablespoon or two of water to your blueberries. I like using frozen blueberries because they are just as healthy and more cost efficient!
Store any leftovers in an airtight container in the refrigerator for up to four days. You can warm up leftovers in the microwave or in the oven. Microwaving the leftovers will cause the cake to get all gooey, which I adore!
You can also freeze leftovers in individual serving sizes and thaw and enjoy later!
I recommend resting this for a few minutes before serving to allow the blueberry juice some time to cool down. You can serve this cold, room temperature, or warm. Warm is my preference, especially fresh out of the oven! Microwaving the leftovers will cause the cake to get all gooey, which I adore!
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3 Ingredient Blueberry Cobbler
Equipment
- 9×13 Baking Dish
- Large Mixing Bowl
Ingredients
- 6 cups frozen blueberries
- 1 13.25 oz box yellow cake mix
- 2 sticks butter, melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 glass pan with nonstick spray.
- Add the blueberries into the prepared baking dish.
- In a large bowl add the cake mix and the melted butter and mix until combined. Scoop the cake batter onto the top in dollops.
- Bake for 45-55 minutes or until the edges are brown.
- Serve warm with ice cream and enjoy!
Video
Notes
- Frozen blueberries: You could substitute fresh blueberries, though it may make the cobbler slightly more liquidy.
- Butter: Don’t substitute the butter. It’s a key ingredient!
- You do not need to thaw or drain your blueberries before using. The moisture they release will make your cobbler gooey and delicious.
- Your cake mix and melted butter should form a dough that looks a bit like cookie dough.
- If you prefer a sweeter cobbler, try adding a tablespoon or two of sugar into your blueberries or use canned blueberries, though I don’t think it’s necessary in this recipe. You can also add turbinado sugar on top for some texture!
- If you feel like your topping is browning too quickly, try covering the top loosely with some aluminum foil
- Be sure and scoop your dough in spoonful sizes over your blueberries to make it easier to spread.
- I had originally used less butter in this recipe to try to make a crumble topping, but the texture just wasn’t right. I would stick with the amount of butter the recipe calls for, which will create a cake-like topping instead of a crumble topping.
