This healthy slow cooker blueberry cobbler is SUPER easy and so good! You can use cake mix or Bisquick, fresh or frozen berries, plus there’s a gluten-free option.
Don’t you love it when you can toss dinner into a slow cooker and call it done? What I think might be even better though, is tossing DESSERT into a slow cooker and calling it done!
My favorite peach cobbler recipe is a dump dessert, meaning I can dump it into the slow cooker and walk away and it will be ready for me whenever I want.
With blueberry season though, I wanted to do something with all the freshly picked blueberries we have… which means this slow cooker blueberry cobbler recipe!
My Favorite Blueberry Dessert: Blueberry Cobbler
Anytime I have extra blueberries – whether from picking at a local farm or finding a good deal at the grocery store – I either freeze them for smoothies (here’s how to freeze blueberries) or I make blueberry pie.
In the middle of summer though, I REALLY don’t want to turn the oven on. Keeping it off as much as possible means keeping the house cooler!
Let me tell you why this is the best ever blueberry cobbler recipe.
- It’s made in the slow cooker. That means no heating up the house, no need to babysit, and no need to set a timer.
- You need just 3 ingredients. If you have a jar of homemade yellow cake mix, a bunch of blueberries (fresh or frozen) and some butter, you’re good to go!
- Leftovers are AMAZING. This blueberry cobbler is AWESOME fresh out of the crock-pot, but leftovers the next day were pretty legit too.
- Use a different berry! While this is a BLUEBERRY cobbler, you can easily turn this into a blackberry cobbler, strawberry cobbler, or even a mixed berry cobbler!
- It’s super, super easy. You just dump the ingredients in the slow cooker. For real. No mixing allowed!
- No dishes! Other than the slow cooker itself and a mug for the butter, you’re not dirtying a bunch of dishes… no large bowls or baking dishes to wash!
- Healthy enough for breakfast. You can totally control the amount of sugar in this recipe, which means it can be healthy enough to serve for breakfast or a snack (and I’ve done both!)
- It can be gluten-free! You have total control over the ingredients, so it can easily be made gluten-free.
- The kids LOVED it. My two kids ate nearly the entire batch the first time I made this. Then they jumped up and down (literally) when I told them I was making it again!
Easy Blueberry Cobbler with Cake Mix
Did you catch my note above about making this blueberry cobbler with cake mix?
I know there are TONS of dessert recipes out there that use boxed cake mix, but that isn’t exactly real food. Instead, we’re using my recipe for homemade cake mix that comes together in literally two minutes. You need:
- Flour. I generally use all-purpose einkorn flour for desserts, but you can use regular all-purpose flour or even whole grain einkorn or whole wheat flour… or any combination of the above! (If you’re considering grinding your own wheat, be sure to read my review on the Mockmill grinder.)
- Granulated Sugar. I use Turbinado sugar, which is just one step healthier than granulated white sugar. If your budget can afford coconut sugar or even maple sugar, go for it! You don’t want to use a liquid sweetener, like honey or maple syrup, because it will make the cobbler runny in the end.
- Baking Powder. What gives the cake lift.
- Salt. Hello, flavor!
That’s it! If you make cake often at home, you can save a lot of time by making a few batches of homemade yellow cake mix (or homemade chocolate cake mix) for the pantry. One batch fits perfectly in a 32 oz jar!
What about Bisquick blueberry cobbler?
Bisquick is another processed food that we should stay away from, but if you have a family recipe that you love and it calls for Bisquick, use my homemade Bisquick instead. It comes together just as quickly as the homemade cake mix and it’s SO much healthier than the yellow box!
How to Make the Best Ever Blueberry Cobbler
This blueberry dessert literally comes together in just three easy steps.
- Pour the blueberries into the bottom of the slow cooker. You can use fresh blueberries or frozen blueberries – the end result is the same and both are delicious. I’ve had this 6 quart slow cooker for several years now and truly love it. It’s relatively easy to clean, but if your slow cooker is not, I highly recommend using slow cooker liners.
- Sprinkle the homemade cake mix on top of the blueberries – do not stir! The not stirring is actually pretty important. That’s how you get the layer of blueberries on the bottom and the cake-like cobbler on top.
- Pour the melted butter over the cake. Do your best to drizzle evenly, so that you don’t end up with too much raw cake mix. Although I have to say, that raw bit is one of my favorite parts!
Set the timer and walk away! The cobbler will thicken as it cools and it will be ready in just a few hours!
Wait – don’t I need lemon juice or lemon zest?
A lot of blueberry cobbler recipes call for both of these ingredients, but I’ve found that in my recipe, they’re just not needed!
How to Make Blueberry Cobbler with Pie Filling
I’ve never tried making blueberry cobbler with pie filling, although I imagine you can substitute the canned filling for the fresh fruit. The only catch would be that the canned filling will have some liquid already AND will likely be sweetened.
If you decide to use pie filling, I’d recommend adding a bit more cornstarch and reducing the sugar in the homemade cake mix.
Does blueberry cobbler need to be refrigerated?
You can keep the cooked blueberry cobbler at room temperature (either out on the counter or on the picnic table) for a few hours, but at the end of the day, you’ll want to store any leftovers in the refrigerator.
More Crockpot Dessert Recipes:
- 4 cups blueberries (about 2 dry pints fresh, or you can use frozen)
- 2 ¼ cups all-purpose flour*
- 1 ¼ cups granulated sugar
- 3 ½ tsp baking powder
- 1 tsp salt
- 1 Tbsp cornstarch
- 1 tsp cinnamon
- 8 Tbsp butter, melted
- If your slow cooker is older or hard to clean, use a slow cooker liner. Otherwise, measure the blueberries into the slow cooker.
- In a small bowl, stir to combine the flour, sugar, baking powder, salt, cornstarch, and cinnamon. Pour this evenly over the blueberries.
- Drizzle the melted butter evenly over the dry cake mix.
- Cook on low for 2 ½ to 3 hours. The crumble topping should be golden brown. Lift the lid to let the air out as the cobbler cools.** This will thicken the cobbler.
- Serve warm as desired, possibly with a scoop of ice cream!
**It’s okay if your slow cooker defaults to warm after the cook time is complete. If this is the case, you may or may not need to lift the lid to thicken the cobbler.