Make an easy Crock Pot blueberry cobbler with just three ingredients. Pie filling is topped with cake mix and butter for an easy and delicious dessert.
If you’ve been around our site a bit, you know we love easy slow cooker recipes. One of our favorite slow cooker dessert recipes are our slow cooker fruit cobblers.
Each cobbler is made with canned fruit, a cake mix of some kind and a stick of butter. That’s it! These are the easiest, most delicious slow cooker cobbler recipes.
Our first slow cooker fruit cobbler was our Easy 3 Ingredient Peach Cobbler Recipe. We followed that up with a Crock Pot Cherry cobbler using pie filling instead of canned fruit. It turned out great! So of course, we had to try making a blueberry cobbler in the slow cooker, too.
Easy 3 Ingredient Crock Pot Blueberry Cobbler Recipe
The blueberry cobbler is a little different than the other two fruit cobblers. For this cobbler we used two 21 oz cans of blueberry pie filling. This makes the total fruit 42 oz instead of the 30 oz used in the peach and cherry cobblers. We love the more fruit in this cobbler.
Instead of making this slow cooker cobbler with cake mix, we used a boxed blueberry muffin mix. It worked great! You could also use a lemon cake for the cobbler topping for lemon blueberry cobbler.
And of course, your trusty stick of better to make the cobbler topping complete.
Start by dumping the two cans of pie filling into the bottom of the crock of a 4 quart slow cooker. We like an oval shaped slow cooker for the fruit cobblers to give the cobbler part more area to cover and spread. The blueberries are much smaller than the fruit in the peach and cherry cobblers so there will be more of the sauce.
Evenly spread the muffin or cake mix over the blueberry pie filling. You want it to be even so it cooks the same all the way across.
I didn’t realize that my muffin mix didn’t have the blueberries mixed in with the dry ingredients. It came with a little separate can of blueberries. If you have that mix, drain it and then sprinkle the berries on top of the muffin mix.
Finally add the stick of butter. Cut the stick in to smaller pieces and spread them evenly over the top of the cake mix or muffin mix. Cover the crock and set the Crock Pot on high.
The cobbler will be ready to eat after about 2 hours of cook time, but letting it cook for 3-4 hours lets the cobbler top really brown up.
The cobbler will be steaming hot so allow it to cool before serving. You can also keep it warm in the slow cooker if it has that option.
- 2, 21 oz cans of blueberry pie filling
- 1 box or pouch blueberry muffin mix
- 1 stick (1/2 cup) butter, cut into pieces
Empty both cans of pie filling in to the bottom of the crock of a 4 quart slow cooker.
Empty the muffin mix on top of the pie filling. Spread evenly.
Scatter the butter pieces evenly over the muffin mix.
Cover with lid and cook on high for 2-4 hours. Cobbler is ready when the muffin mix is baked through and browned.
Allow to cool before serving.
Amount Per Serving: Calories: 490 Total Fat: 26g Saturated Fat: 16g Cholesterol: 61mg Sodium: 431mg Fiber: 2g Sugar: 34g Protein: 3g