Easy Blueberry Cobbler with Cake Mix {Dump Cake}
As a mom of 4 I became an expert at making amazing desserts quickly. This Blueberry Cobbler with a cake mix was one that I turned to when someone needed a sweet treat. Requiring little time and using only pantry ingredients, this cake mix cobbler is a keeper.
Table of Contents
This blueberry cobbler with cake mix is pure magic in a dish – the perfect blend of juicy blueberries and buttery cake in every heavenly bite. The contrast between the warm, bubbling blueberry pie filling and the crisp, golden brown topping creates a dessert that’s impossible to resist.
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Why you will love this Recipe
- It uses simple ingredients you likely have on hand. This blueberry cobbler made with cake mix turns basic pantry ingredients into a delicious dessert in no time at all.
- Perfect flavor and texture. The combination of sweet cake mix crumbles and tart, juicy blueberries creates a flavor that makes this cake mix blueberry cobbler absolutely incredible.
- No special baking skills required. With just a few minutes of prep time, this blueberry cake mix cobbler is the easiest way to impress your guests, even if you don’t have tons of baking experience.
- Delicious warm or cold. Enjoy it fresh from the oven with a scoop of ice cream, or eat leftovers straight from the airtight container the next day – this blueberry cobbler recipe is amazing either way.
What goes into this Recipe
- Canned Blueberry Pie Filling: Using canned filling creates a thick, sweet base that gives you consistent results every time.
- Fresh Blueberries: Adding fresh berries to the pie filling creates pockets of juicy blueberries with a bright flavor that elevates the entire dessert. During blueberry season, this makes the cobbler extra special. I also love them in this Blueberry Muffin Cake.
- Vanilla Cake Mix: This dry mix creates the perfect buttery topping with minimal effort. The cake mix powder bakes into a yummy layer that complements the berries underneath.
- Cinnamon: Just a touch of this warm spice brings out the flavor of the blueberries.
- Butter: Cold butter grated over the top of the cake mix creates that perfect golden brown cobbler crust.
See recipe card for full information on ingredients and quantities.
Variations
- Cake Mix: You can easily swap out the vanilla cake mix for a lemon cake mix or yellow cake mix based on your preference.
- Fillings: This flexible recipe works with almost any pie filling – try peach for a peach cobbler version, or cherry if you’re in the mood for something different. You can also use frozen berries when fresh aren’t available or add a little lemon juice to brighten the flavor.
How to make Blueberry Cobbler with Cake Mix
- In a large bowl, combine both cans of blueberry pie filling with the fresh blueberries, stirring gently to mix them without crushing the berries. Pour this blueberry mixture into your prepared pan and spread it out into an even single layer.
- In a medium bowl, whisk together the vanilla cake mix and cinnamon until the dry ingredients are evenly distributed. Sprinkle this mixture evenly over the top of the blueberries, making sure to cover all the fruit.
- Use your fingers to gently press the cake mix down, helping it form a solid layer on top of the juicy berries.
- Take your cold stick of butter and grate it.
- Spread the grated butter evenly over the top of the cake mix to ensure there are no pockets of dry cake mix left uncovered.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the berry filling is bubbling around the edges. Remove your blueberry cobbler made with cake mix from the oven and let it cool slightly before serving.
Expert Tips
- Don’t stir the dump cake. The magic of this blueberry cobbler with cake mix comes from the distinctive layers of blueberries, cake mix, and butter that create different textures in every bite.
- Add a bit of lemon zest to the filling. This will give your blueberry cake mix cobbler an extra fresh flavor that really enhances the sweetness of the berries.
- Let it rest before serving. Allow your cobbler to cool for 10-15 minutes after baking – this gives the filling time to set up slightly so it’s easier to serve and won’t burn anyone’s mouth!
- Use a glass baking dish if you have one. I find that a glass casserole dish lets me see when the sides are bubbling and helps the bottom cook more evenly than a metal pan.
Serving Suggestions
I like to serve this blueberry cobbler using a cake mix warm from the oven with a big scoop of vanilla ice cream that melts into all those juicy blueberries.
It’s also delicious with a dollop of homemade whipped cream and a few extra fresh berries, or even just by itself.
Storage and Freezing
Store: Keep any leftover cobbler in an airtight container in the refrigerator for up to 4 days. I find covering the baking dish directly with plastic wrap works well too if you don’t want to transfer it to another container. The cobbler will firm up a bit when chilled, so you might want to warm individual servings in the microwave for about 30 seconds before serving.
Freeze: This blueberry cobbler can be frozen for up to 3 months. Let it cool completely, then cover tightly with plastic wrap and a layer of aluminum foil.
When you’re ready to enjoy it again, thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through (about 20 minutes) for that fresh-baked taste. This is a great option when you want to prepare dessert well ahead of a special occasion.
Recipe FAQs
Yes! You can replace the pie filling with about 6 cups of fresh blueberries mixed with ¾ cup sugar and 2 tablespoons of cornstarch. This creates a similar consistency to pie filling but with a fresher taste. During blueberry season, this is actually my preferred way to make this blueberry cobbler recipe. I also love this peach cobbler recipe.
Absolutely. You can prepare it up to 24 hours ahead and store it covered in the refrigerator before baking. You may need to add 5-10 minutes to the baking time if putting it in the oven cold. Alternatively, bake it up to 2 days ahead, refrigerate, and reheat in a 350°F oven for about 15 minutes before serving.
Yes, just use a gluten-free vanilla cake mix {which you can find at most grocery stores} and double-check that your pie filling is gluten-free as well.
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Blueberry Cake Mix Cobbler
Ingredients
- 42 ounces blueberry pie filling {or two 21 ounce cans}
- 2 cups fresh blueberries
- 1 box vanilla cake mix {13.25 ounces}
- ½ teaspoon cinnamon
- ½ cup butter {cold}
Instructions
- Preheat the oven to 375℉. Spray a 9×13 baking dish with nonstick cooking spray.
- In a large bowl, combine the pie filling with the fresh blueberries and pour into the prepared pan. Spread out into an even layer.
- In a medium bowl whisk together the cake mix and cinnamon until everything is evenly distributed. Pour the mixture evenly over the top of the blueberries and press the mixture down with your fingers. Grate butter over the top of the cake mix mixture in an even layer.
- Bake in the preheated oven for 40-45 minutes or until it is golden brown. Remove from the oven and serve with whipped cream or vanilla ice cream!
