Slow cooker blueberry cobbler is an easy and delicious way to cook with fresh-from-the-bush blueberries. This recipe is sweet, zesty, and satisfying. It is the perfect dessert - especially when served warm with a large scoop of vanilla ice cream.
Fresh blueberries represent all that is wonderful about a beautiful summer day. Sweet, easy, colorful, and fun. Nothing is better than eating a handful right off the bush while they are still warm from the sun.
This easy dessert recipe is a simple way to turn yummy, juicy blueberries into a fresh fruit treat. Unlike my slow cooker peach cobbler recipe, this one is made with boxed cake mix. It is just one of those easy and great recipes the whole family will love!
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To make this slow cooker cobbler, you will need:
- Fresh blueberries - frozen works too
- French vanilla cake mix - regular vanilla or yellow cake mix works too if you can't find French vanilla
- Berry Blue Jello mix
- Lemon zest
- Butter - melted
- Nonstick cooking spray
💙How to make crockpot blueberry cobbler
Empty the contents of your cake mix packet into a medium bowl. Melt butter in a separate, microwave-safe mixing bowl or cup. Combine cake mix with butter and stir until it reaches a crumbly, pastry-like consistency.
Next, spray your slow cooker with a non-stick spray. If you prefer, you can use a slow cooker liner instead. Place washed and dried blueberries into the bottom of the slow cooker in an even layer.
Sprinkle contents of Jello packet over top of the blueberries. Use a lemon zester to zest the peel of fresh lemon and sprinkle in with the Jello granules. Stir to coat blueberries with Jello and lemon zest.
Finally, add cake/butter mixture into your slow cooker and stir again to evenly distribute all ingredients.
Place a double layer of white paper towels over the slow cooker (but not touching the contents). This is the best way to absorb some of the extra moisture during cooking. Place lid on top of paper towels, cover and cook on low until edges are just starting to turn golden.
Like all fruit cobblers, this dish is amazing served warm with a scoop of ice cream on top. However, this perfect summer dessert is also delicious served cold or at room temperature.
Topping this slow cooker blueberry cobbler recipe with whipped cream is another great way to serve it. Semi-sweet chocolate, caramel, and blueberry syrups/sauces also make great for cobbler topping.
Regardless of how you choose to serve it, it is one of our favorite slow cooker recipes - all blueberry season long!
Leftovers of this crockpot cobbler should be stored in an airtight container or bag. It can be kept refrigerated for 3-4 days. It can also be stored in the freezer for several months. To serve as a warm dessert, just reheat gently in the microwave.
If you love this recipe, please let me know in the comment section below!
😉Hints & hacks
- When zesting lemons, it is important to only zest the bright yellow part of the peel. The white part (pith) is much more bitter.
- This slow cooker dessert recipe is a great way to use up over-ripe blueberries or those that are just about to go bad.
- Another way to confirm that your easy cobbler recipe is finished is by gently pushing down on the middle. When it is finished, it will spring back into shape. If you come away with dough on your finger, let it cook a little longer (be very careful - it will be HOT at this point)
- I always recommend the use of a slow cooker liner. This is, of course, an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
- In the market for a new slow cooker? Here is one I love!
- I have not tried this recipe with any flavor of jello other than Berry Blue. It has a sweet and sour edge to it that really adds extra flavor to this blueberry dessert. If you try it with a different type of jello, I would love to hear your thoughts in the comment section below.
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Slow Cooker Blueberry Cobbler
- microwave oven
- lemon zester
- slow cooker liner or parchment paper (optional)
- 4 cups blueberries fresh or frozen
- 3 oz blue berry jello mix
- 1 zest of one lemon
- 15 oz French vanilla cake mix
- ½ cup butter melted
- non-stick cooking spray
- spray slow cooker with non-stick spray (or add liner if using)non-stick cooking spray
- wash and drain blueberries4 cups blueberries
- Melt butter in a microwave safe bowl
- In a separate bowl, add melted butter to cake mix and stir to fully combine. Your mix will be pretty dry and chunky. (see photo above)15 oz French vanilla cake mix, ½ cup butter
- add blueberries to slow cooker sprinkle with jello powder and lemon zest. mix to coat berries.3 oz blue berry jello mix, 1 zest of one lemon
- add cake/butter mixture to blueberry mixture and stir to mix.
- cover slow cooker with a double layer of paper towels and then place lid on top
- cook on low for about 4 hours until cake mixture takes on a golden hue.
- serve and enjoy!