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Slow-Cooker Blueberry Cobbler

I love blueberries, and this easy cake-mix cobbler showcases them deliciously. Serve it warm with a big scoop of French vanilla ice cream or a dollop of whipped cream. —Teri Rasey, Cadillac, Michigan
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    12 servings


  • 4 cups fresh or frozen blueberries
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • 1 package French vanilla cake mix (regular size)
  • 1/2 cup butter, melted
  • 1/3 cup chopped pecans
  • Vanilla ice cream, optional


  • In a greased 5-qt. slow cooker, combine blueberries, sugar and cornstarch; stir in vanilla. In a large bowl combine cake mix and melted butter. Crumble over blueberries. Top with pecans. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low until topping is set, 3-4 hours. If desired, serve with ice cream.

Test Kitchen tips
  • If you can't find French vanilla cake mix, use vanilla or yellow cake mix instead.
  • Using paper towels under the lid will catch condensation and keep it from dripping on the cobbler topping.
  • Nutrition Facts
    1/2 cup: 331 calories, 11g fat (6g saturated fat), 20mg cholesterol, 343mg sodium, 58g carbohydrate (39g sugars, 2g fiber), 2g protein.

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