This Slow Cooker Blueberry Cobbler is a delicious and easy dessert recipe! Made with juicy blueberries, a simple cobbler topping, and cooked in the slow cooker, this cobbler is sure to be a hit!
One of the best things about this recipe is that it’s a great way to use up blueberries that you have in your freezer. If you are like me, you are always putting fresh blueberries in the freezer to save them before they go bad, and this is the perfect recipe to use them up.
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❤️ Why You’ll Love This Recipe
- This Slow Cooker Blueberry Cobbler is delicious and easy to make.
- It only requires a few simple ingredients to help you keep your food budget low and avoid extra trips to the grocery store.
- The slow cooker does all the work, no need to heat up the house on a summer day by turning on the oven when you are craving a blueberry dessert.
- It’s the perfect dessert for summer cookouts and great to make during blueberry season.
🛒Ingredients
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- frozen blueberries
- yellow cake mix
- butter
See the recipe card below for quantities.
🔪 How to Make Slow Cooker Blueberry Cobbler
Do you love easy recipes? If so, then follow the simple steps below and you will have an easy cobbler recipe that your whole family will love in no time at all.
Step 1: Spray liner with nonstick cooking spray
Prepare a slow cooker with nonstick cooking spray.
Step 2: Add blueberries to the bottom of the pot
Pour the blueberries into the bottom of the slow cooker.
Step 3: Spread cake mix evenly over the blueberries
Top the blueberries evenly with the cake mix.
Step 4: Add thin slices of butter over the cake mix
Cut the butter into thin pats and space evenly over the cake mix.
Step 5: Cook the cobbler
Cover the slow cooker and cook on low for 3 to 4 hours or high for 2 hours.
Step 6: Top the crockpot cobbler with ice cream or whipped cream
Serve alone or topped with a scoop of vanilla ice cream or whipped topping.
Hint: Be sure to spray your slow cooker well for easy clean-up. Or you can use also use a slow cooker liner.
📝Variations
Do you want to change up this blueberry cobbler recipe and make it your own? Here are some ways that you can do that!
- Sweet: Want to make your cobbler sweeter? Toss the blueberries in a cup of sugar in a large bowl before adding them to the slow cooker.
- Crumble: Instead of using cake mix, you can use your favorite homemade cobbler topping of crumble mix.
- Fruit: Switch up the fruit and use your favorite fruit like peaches, raspberries, or apples instead for delicious fruit cobblers.
If you love cobblers next time check out this Slow Cooker Peach Cobbler recipe.
🥄 Equipment
- slow cooker
- knife
- measuring cup
🥫 Storage
This cobbler is best served warm and fresh from the slow cooker. I like to serve warm cobbler a la mode with a scoop of ice cream. However, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
To reheat, place the desired amount of cobbler in a microwave safe bowl and heat for 1-2 minutes or until warmed through. You can also reheat it in the oven at 350 degrees for 10-15 minutes.
💭 Tips
Here are a few tips to help you make the best Slow Cooker Blueberry Cobbler:
- You can use yellow or white cake mix for this recipe. The brand does not matter.
- Have fresh blueberries on hand? Use those instead and reduce the cooking time by half hour.
- Spread the butter out evenly so that your crust cooks well.
- No need to thaw the blueberries first, dump them into the slow cooker frozen.
- Do not melt the butter, you want to place very thin slices of the butter on top of the cake mix.
- Add a little extra flavor by mixing a teaspoon of ground cinnamon to your cake mix.
- I prefer to cook this on low heat but you can also cook this cobbler on high heat.
- Grate a small amount of lemon zest on top of the cobbler for a flavorful garnish.
⁉️ FAQ
Do you have questions about this slow cooker dessert recipe? Here are the answers to the most commonly asked questions about this crock pot recipe.
There is no need to thicken this cobbler, it will thicken as it cools.
A cobbler should have a thick cake-like topping with a soft, juicy fruit filling.
Yes! This is a dump and go recipe. Simply add all of the ingredients to the slow cooker and let it do its thing.
🍽 More Great Recipes
Do you enjoy fruity desserts, try these delicious recipes:
🧾Slow Cooker Blueberry Cobbler
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Slow Cooker Blueberry Cobbler
Ingredients
- 5 cups frozen blueberries
- 15.25 ounces vanilla cake mix
- ½ cup butter
Instructions
- Prepare a slow cooker with nonstick cooking spray.
- Pour the blueberries into the bottom of the slow cooker.
- Top the blueberries evenly with the cake mix.
- Cut the butter into thin pats and space evenly over the cake mix.
- Cover the slow cooker and cook on low for 3 to 4 hours or high for 2 hours.
- Serve alone or topped with ice cream or whipped topping.
Notes
- This cobbler with thicken as it stands, so allow it to cool slightly before serving.
- Try to cover the entire top of the cobbler with butter pats, the melted butter is what gives your cake mix moisture to give it that golden brown look. With out the moisture it will look like raw flour. It is safe to eat, just not pretty.
Made in my crockpot set on low over night as I needed it first thing in the morning for a church advent it was soupy and the cake wasn’t slightly cooked my crackpots fine used the night before to make roast set on low for same amount of time and was ready to eat had to leave whole thing here and hope it was cooked later and make something else
I’m sorry to hear that it didn’t turn out for you. Since you left it on low overnight, I wonder if that caused your blueberries to become overdone and to completely breakdown? I’ve never let mine cook more than 4 hours before, so I’m not sure what happen when the berries are overcooked. That’s why the recipe says to cook on low for 3-4 hours to prevent them from overcooking. If the cake looked undone, then it most likely wasn’t covered completely in butter pats. Any part of the cake that doesn’t get the fat and moisture from the melted butter will look like raw flour, even though it’s safe to eat at that point.