Ingredients
1 can (21 ounces) blueberry pie filling
1 box (15.25 ounces) yellow cake mix
2 cups fresh or frozen blueberries
12 tablespoons (1 1/2 sticks) unsalted butter
Instructions
1-Cool and refrigerate leftovers: Let the cobbler cool completely, cover tightly with plastic wrap or aluminum foil, and refrigerate for up to 5 days.
2-Freeze for longer storage: Cool completely, wrap tightly in plastic wrap then a layer of foil, label with the date, and freeze for up to 3 months.
3-Thaw before reheating: Thaw the frozen cobbler overnight in the refrigerator.
4-Reheat: Microwave individual portions for 30–45 seconds, or warm the whole cobbler in a 350°F oven for about 20 minutes to revive crispy top.
5-Serve: Serve reheated cobbler with a fresh scoop of ice cream.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Grate frozen butter directly over the dry cake mix for the most even, golden crust — it’s the secret step.
💡 Never stir the layers — keeping them separate creates the perfect contrast of jammy fruit and crispy topping.
💡 Frozen blueberries can go straight from the freezer without thawing; they hold their shape better and prevent a runny filling.
- Prep Time: 10 minutes
- Cooling Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Dump Cake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of cobbler
- Calories: 380
- Sugar: 42g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 38mg