Blueberries N’ Cream Cobbler

by Jillian

Delicious homemade blueberry filling covered in a layer of sweetened cream cheese and topped with a super simple crispy cake mix topping! 

Blueberries N' Cream Cobbler | A baJillian Recipes

When it comes to the Holy Grail of fruits, it has to be berries. Strawberries, blackberries, marionberries, raspberries, blueberries…they’re like nature’s skittles! So with the end of summer just around the corner (sad, I know), I figured I’d showcase one of those sweet gems of nature in a simple, yet way too irrisistable blueberry cobbler.

As opposed to strawberries, raspberries, and blackberries, which are D-E-Licious when eaten by the handful, I believe that the flavor of blueberries doesn’t truly shine until they’re baked up into comforting confections like luscious blueberry pie, fluffy blueberry muffins, or sky-high stacks of warm blueberry pancakes. And that’s definitely the case with this Blueberries N’ Cream Cobbler!

Blueberries N' Cream Cobbler | A baJillian Recipes

Now some of you might have heard of the infamous “Dump Cake” recipes of various combinations and flavors parading all over Pinterest. Technically, this cobbler could be considered a dump cake, but I never liked the term “dump cake.” For one thing, dump cake doesn’t sound very appetizing–dump and cake are two words that really don’t go together. And another thing, it brings up an image that should never be associated with food which I’m not going to go into.

Blueberries N' Cream Cobbler | A baJillian Recipes

This cobbler starts with a homemade blueberry filling. Sure, I could’ve gone the easier route of using canned blueberry pie filling like most dump cakes (ugh, there’s that word again), but since it is blueberry season, fresh blueberries were an absolute must. Besides, no one can argue the fact that homemade always tastes ten times better.


Blueberries N' Cream Cobbler | A baJillian Recipes

The texture of the blueberry filling could not have been more perfect–not overly thick and gloppy, nor too thin and runny. As Goldilocks would say, “Juuuuust right.” And the flavor did not disappoint, thanks to the subtle flavors of almond and lemon which complimented the sweetness of the blueberries really well.

Blueberries N' Cream Cobbler | A baJillian Recipes

The next layer of business was the cream component of this Blueberries N’ Cream Cobbler. I made a simple sweetened cream cheese filling and piped it evenly over the blueberry layer. Then I followed it up with a box of cake mix (dry) and a few (only like 10) slices of butter. This has to be my favorite way to make cobblers! Not only is it unbelievably easy, but the sweetness of the crunchy cake mix topping is out-of-this-world amazing. I mean, let’s be honest. You can’t really go wrong when you combine cake mix and butter. Heck, you can’t really go wrong when you combine butter and ANYTHING.

Blueberries N' Cream Cobbler | A baJillian Recipes

As this fine cobbler works it’s magic in the oven, the sweet cream cheese filling almost blends in with the cake mix, which creates a heavenly middle layer of soft, gooey cake battery richness. 

Blueberries N' Cream Cobbler | A baJillian Recipes

Believe me, guys…you need this in your life.

Blueberries N' Cream Cobbler | A baJillian Recipes

Blueberries n’ Cream Cobbler

Delicious homemade blueberry filling covered in a layer of sweetened cream cheese and topped with a super simple crispy cake mix topping! 
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 8 Servings


  • 6 cups blueberries fresh or frozen
  • 1 cup sugar
  • 3 Tablespoons cornstarch
  • ½ teaspoon salt
  • 1 Tablespoon lemon juice
  • 8 ounces cream cheese
  • ¾ cup powdered sugar
  • 1 Tablespoon milk
  • 1 teaspoon vanilla
  • ¼ teaspoon almond extract
  • 1 box yellow cake mix dry
  • 10 Tablespoons butter thinly sliced


  • In a medium saucepan, heat the blueberries over medium heat until they soften and their juices release (about 3-4 minutes).
  • In a separate bowl, whisk sugar, cornstarch, and salt together. Stir dry mixture into the blueberries and continue stirring until mixture thickens. Remove pan from heat and stir in lemon juice. Pour blueberry filling into prepared dish.
  • Preheat oven to 350ºF and spray a 9x13-inch baking dish with nonstick cooking spray.
  • Using a stand mixer fitted with a paddle attachment, mix cream cheese, powdered sugar, milk, vanilla, and almond extract until smooth. Pour mixture into a small ziploc bag, and snip the tip off. Evenly pipe cream cheese filling over the blueberry filling.
  • Sprinkle cake mix over cream cheese filling. Evenly distribute the sliced butter pieces over the cake mix. Bake for 40 minutes, or until bubbly and golden brown on top. Allow to cool for at least one hour before serving. Store leftover cobbler covered in the refrigerator for up to 5 days.
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[BLOCKED BY STBV] Lemon Blueberry Tiramisu: A Summer Dessert Symphony - Chef Sophia February 23, 2024 - 9:35 AM

[…] who enjoy the interplay of blueberry and lemon but are looking for a different dessert format, the Blueberries N’ Cream Cobbler offers a rustic and comforting alternative, perfect for any summer […]

Amanda November 23, 2016 - 9:27 PM

Hi, I had saved this recipe to make for thanksgiving. I’m hoping it turns out as my blueberry juice wouldn’t thicken and no where in the ingredient list does it say anything about lemon juice. But it’s listed in the directions. I used about 1teaspoon of it. Hopefully that was enough.

Jillian November 24, 2016 - 2:27 AM

Hi Amanda, sorry for the confusion! I believe I used a Tablespoon, but I think it really depends on how sweet/tart the blueberries are, so 1 teaspoon should be just fine.

Peach Snickerdoodle Cobbler - A baJillian Recipes August 22, 2016 - 6:42 PM

[…] While it’s usually the fruit filling that shines in most cobblers, it’s definitely the snickerdoodle cookie crust that steals the spotlight in this cobbler. Most traditional cobblers are baked with a biscuit topping which tends to be a little less sweet. However, I prefer things on the sweeter side (hard to imagine, I know), whether it’s a brown sugary oat crumble topping or a sweet cakey topping, like my Blueberries n’ Creme Cobbler. […]

Lemon Blueberry Poke Cake - A baJillian Recipes July 15, 2016 - 3:58 AM

[…] Blueberries n’ Cream Cobbler […]

shawndee April 29, 2016 - 8:15 PM

Can I use another flavor cake mix instead of yellow such as strawberry to change the flavor a bit? I’m making it now let you know how it comes out thanks

Jillian April 30, 2016 - 3:39 AM

Hi Shawndee! I believe any flavor cake mix would work just fine in this recipe. I never thought of trying strawberry cake mix, but that would go PERFECTLY with the blueberries! Great idea! Let me know how it turns out 🙂


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