About this recipe
It’s super easy and quick to whip up this lemon blueberry cobbler with our cake mix hack.
Simply dump blueberries, sugar, cornstarch and lemon zest into a greased 9×13-inch baking dish and give it a mix before topping with a box of cake mix straight out of the package. Top with more lemon zest, then slice up a stick of butter and arrange the butter pats evenly over the cake mix. Bake for 50 minutes, and the butter will melt into the cake mix, creating a golden brown crust.
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This cobbler recipe is perfect for enjoying at home or bringing to a party or get-together. If you aren’t feeling blueberry, feel free to substitute with peaches, cherries or other fruit of choice.
Ingredients
Lemon Blueberry Cobbler
Directions
Lemon Blueberry Cobbler
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Preheat the oven to 350°F.
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Grease a 9-by-13-inch baking dish.
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Add blueberries, sugar, cornstarch and 1 tablespoon lemon zest to the baking dish. Toss to combine and spread evenly.
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Sprinkle half of the cake mix over the berry mixture and top with half of the remaining lemon zest.
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Add the remaining cake mix and remaining lemon zest evenly over the top.
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Slice the butter into thin pieces and arrange evenly over the cake mix.
TIP:
If dry patches remain during baking, add 1 to 2 additional tablespoons butter. -
Bake for 45 to 55 minutes until bubbly and golden brown on top.
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Remove from the oven and allow to cool slightly.
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Serve warm with ice cream or whipped cream if desired.
TIP:
Refrigerate leftovers.
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