Ingredients
1 can (21 ounces) blueberry pie filling
1 box (15.25 ounces) yellow cake mix
1 to 2 cups fresh or frozen blueberries
1 stick (1/2 cup) unsalted butter, frozen
Instructions
1-Cool and cover the cobbler: Allow cobbler to cool completely, then cover dish tightly with plastic wrap or aluminum foil, or transfer to airtight containers.
2-Refrigerate: Store in the refrigerator for 4 to 5 days. The topping may soften slightly, but flavor remains.
3-Freeze for longer storage: Wrap dish tightly in plastic then foil, or portion into freezer-safe containers, and freeze for up to 3 months.
4-Thaw overnight: Thaw frozen cobbler in the refrigerator overnight before reheating.
5-Reheat and serve warm: Microwave individual servings for 20-30 seconds, or reheat whole dish covered with foil at 350°F for about 15 minutes. Best served warm.
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
🧊 Always grate the butter cold rather than melting it to prevent it from sinking through the cake mix and creating a soggy layer
🚫 Never stir the layers together – the dump cake method relies on keeping the fruit, cake mix, and butter separate for the perfect texture
👀 Check the cobbler halfway through baking and add small butter pieces to any dry patches to ensure even coverage
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 32g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg