Wait – don’t I need lemon juice or lemon zest?

A lot of blueberry cobbler recipes call for both ingredients, but I’ve found that in my easy blueberry cobbler recipe, they’re just not needed!

How do you tell if a cobbler is done?

You can tell your blueberry cobbler is done when the top is a golden-brown color, and the filling is bubbly around the sides.

What about Bisquick blueberry cobbler?

Bisquick is another processed food that we would rather 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 better than the yellow box!

Should I refrigerate the blueberry cobbler?

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 fridge.

Slow Cooker Blueberry Cobbler Recipe (+Gluten-Free Option)

Slow Cooker Blueberry Cobbler

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5 from 3 reviews

This simple blueberry cobbler recipe is so yummy! Just dump the ingredients in the slow cooker and in a few hours, you’ll have the perfect summer dessert. Use Homemade Cake Mix or Bisquick, fresh or frozen berries, and you can even make it gluten-free!

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Yield: 8 1x
Category: Dessert
Method: Slow cooker
Cuisine: American

Ingredients

Scale

4 cups blueberries (about 2 dry pints fresh, or you can use frozen) (592
2 ¼ cups all-purpose flour* (354g)
1 ¼ cup granulated sugar (250g)
3 ½ tsp baking powder (18g)
1 tsp salt (6g)
1 Tbsp cornstarch (8g)
1 tsp cinnamon (3g)
8 Tbsp butter, melted (112g)

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Instructions

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!

Notes

Flour, sugar, baking powder, and salt can be replaced by one jar of homemade yellow cake mix, and then add the cornstarch and cinnamon to that for step 2.
*I use all-purpose einkorn flour, but you can use whatever flour you’d like, including gluten-free flour blends.
**It’s okay if your slow cooker defaults to warm after the cooking time is complete. If this is the case, you may or may not need to lift the lid to thicken the cobbler.
If you decide to use pie filling, I’d recommend adding a bit more cornstarch and reducing the sugar in the homemade cake mix.
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 fridge.

Find it online: https://dontwastethecrumbs.com/blueberry-cobbler/