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! 

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!

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.

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.

NO ONE.

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.

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.

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. 

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

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! 

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Prep Time 1 hour hr

Cook Time 40 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 8 Servings

Ingredients

  

• 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

Instructions

 

• 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.