Blueberry Cobbler Recipe

Blueberry Cobbler picture


Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageCuisine
VegetarianMain Ingredient
Interest Group


 Blueberry muffin mix8 Ounce (1 Package)
 Canned blueberry pie filling20 Ounce (1 No 2 Can)
 Lemon juice1 Tablespoon
 Cinnamon1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1873 Calories from Fat 210

% Daily Value*

Total Fat 24 g36.7%

Saturated Fat 5.7 g28.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1311.4 mg54.6%

Total Carbohydrates 400 g133.4%

Dietary Fiber 17.5 g69.8%

Sugars 214.5 g

Protein 14 g27.4%

Vitamin A 3.4% Vitamin C 19.9%

Calcium 26.1% Iron 43.4%

*Based on a 2000 Calorie diet


Heat oven to 400 degrees.
Mix pie filling, lemon juice, cinnamon and blueberries from muffin mix package in saucepan.
Bring to boil.
Pour into 9" square or 11-1/2" x 7-1/2" x 1-1/2" baking dish.
Make muffin batter as directed on package.
Spread evenly over hot fruit mixture.
Bake 25-30 minutes.
Serve with cream or ice cream.
Cobbler can also be made with canned blueberries.
Combine 1/2 cup sugar and 1 tablespoon corn starch in sauce pan.
Gradually stir in 2-1/2 cups canned blueberries and juice from a number 2 can.
Bring to a boil and boil 1 minute, stirring constantly.
Pour into baking dish.
Dot with butter and sprinkle with cinnamon.
For glass baking dish, reduce heat to 375 degrees.
For a pretty effect, swirl some of the filling through the muffin topping by running a knife back and forth through the cobbler just before it is baked.
This is a favorite with men.
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