Blueberry Lemon Cake Mix Cobblers Recipes

LEMON BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F and lightly butter an 11x7-inch baking dish.
• Stir together 5 cups blueberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring frequently, until mixture is thickened. Stir in remaining blueberries and lemon zest and transfer to prepared dish.
• Stir together flour, sugar, baking powder, and salt in a medium bowl, then stir in Almond Breeze and butter. Drop spoonfuls over hot berry mixture. Bake for 30 minutes or until topping is lightly browned and cooked through.

BLUEBERRY COBBLER DUMP CAKE

Steps:

• Preheat oven to 350 degrees.
• In a medium baking dish or 9x9" pan or baking dish, add the blueberries to the bottom of the pan.
• To a mixing bowl, add the cake mix. Pour the melted butter on to the cake mix, and stir together with a fork. Mixture will be crumbly and gravel-like.
• Evenly top the blueberries with the cake mix crumbles. Bake the dump cake for 30-33 minutes or until golden brown.
• Remove from oven and let cobbler cool slightly before serving.
• Enjoy with vanilla ice cream, if desired.

CAKE MIX COBBLER

Steps:

• Preheat oven to 350F.
• Spread frozen fruit in a 9×13 baking pan.
• Sprinkle cake mix evenly over top of fruit. Tip: Gently massage the cake mix while still in the bag to break up any lumps.
• Pour 2 cups Sprite evenly over top of cake mix to cover. Tilt pan back and forth to help cover the dry cake mix. Add more Sprite (1/2 cup or more) if you notice some dry spots. Adding too much Sprite may create too much liquid on the bottom so be aware of that.
• Bake for 45 minutes or until the berries are cooked and the top is browned. Let cool about 5 minutes before serving. Top with vanilla ice cream, if desired.