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A bowl of warm, gooey 3-ingredient blueberry cobbler topped with ice cream.

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!
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Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 12
Calories: 202kcal
Author: Alexandria Ulmer

Equipment

  • 9x13 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 9x13 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

Recipe Copyright The Domestic Spoon. For educational or personal use only.
  • 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.

Nutrition

Calories: 202kcal | Carbohydrates: 46g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Sodium: 315mg | Potassium: 77mg | Fiber: 2g | Sugar: 26g | Vitamin A: 40IU | Vitamin C: 7mg | Calcium: 95mg | Iron: 1mg
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