Slow Cooker Blueberry Cobbler
This Slow Cooker Blueberry Cobbler is the perfect summertime dessert. Not only is it easy to make, but it also tastes delicious!
Prep Time5 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 5 minutes mins
Course: Dessert
Cuisine: American
Servings: 6 Servings
Calories: 474kcal
- 5 cups frozen blueberries
- 15.25 ounces vanilla cake mix
- ½ cup butter
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.
- 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.
Store leftovers in the fridge for up to three days. You can reheat in the microwave for one minute or until it is warm all the way through.
Serving: 1Serving | Calories: 474kcal | Carbohydrates: 77g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 622mg | Potassium: 144mg | Fiber: 4g | Sugar: 43g | Vitamin A: 539IU | Vitamin C: 12mg | Calcium: 170mg | Iron: 2mg