BLUEBERRY COBBLER DUMP CAKE
Have you heard of blueberry dump cake? It's a super easy and delicious way to do blueberry cobbler with cake mix, blueberries and butter! This blueberry cobbler dump cake is perfect for when you need a quick & easy dessert.
Provided by Erin @ Delightful E Made
Time 35m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 421 calories, Carbohydrate 63 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 18 grams fat, Protein 3 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 6 servings, Sodium 672 milligrams sodium, Sugar 33 grams sugar
BLUEBERRY COBBLER CRUMB CAKE
This recipe came around when I was craving blueberry cobbler and cinnamon crumb cake. I prefer to eat it the next day after everything has had time to set, but my husband prefers it fresh ooey gooey and soft. Either way it is good as a side to coffee for an early morning tailgate or tea and biscuits in the garden.
Provided by LiRoper
Categories Dessert
Time 1h30m
Yield 18 Slices
Number Of Ingredients 13
Steps:
- Preheat Oven to 350.
- Brown Sugar Crumble Topping:.
- Use mixer to blend brown sugar, GF Flour, cinnamon and butter until mixture forms large crumbles. Place bowl in fridge.
- Cake:.
- Stir the cake mix and instant pudding together and set to the side.
- Separate 3 egg whites and 3 egg yolks into two bowls.
- Cream the butter and egg yolks together.
- Add the creamed butter/egg yolk to the cake mix and blend with the 1 cup of milk until you have a smooth cake batter.
- In a separte bowl whip the egg whites until you see peaks.
- Gently fold whipped egg whites in with the cake batter until blended.
- Gently fold in the 2 Cups of Blueberries until all Blueberries are coated in mixture.
- Line 9 x 13 baking dish parchment paper and coat with butter or cooking spray.
- Gently spread the blueberry batter evenly in pan.
- In separate bowl cream the cream cheese, 1 egg, 3 tablespoons sugar and 1 teaspoon vanilla together.
- Use spoon to drop random dollops of cream cheese mixture onto blueberry batter. Use edge of butter knife to gently swirl into the mixtures slightly together.
- Crumble the Brown Sugar topping on top of the batter.
- Bake 350 degree oven for 60 minutes. Test center with toothpick.
- Let cool to set ingredients.
- Take out of oven and set on cooling rack to set the fruit mixture prior to eating.
Nutrition Facts : Calories 284.1, Fat 15.6, SaturatedFat 9.2, Cholesterol 82.5, Sodium 231.5, Carbohydrate 34.8, Fiber 0.5, Sugar 32.9, Protein 2.9
BLUEBERRY COBBLER
Make the most of summer's fresh fruit and mix up an easy Blueberry Cobbler. With a tender topping and a berry filling, this easy Blueberry Cobbler with Bisquick™ Original Pancake & Baking Mix is a dessert you'll be asked to make again and again. If you don't have fresh blueberries on hand, frozen blueberries achieve the same, great taste. For this Blueberry Cobbler recipe, just make sure the total volume of fruit remains the same if using frozen blueberries. Spoons up and enjoy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish.
- In medium bowl, whisk together Bisquick™ mix, sugar, and milk; pour over melted butter.
- Sprinkle blueberries evenly over Bisquick™ batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 500, Carbohydrate 67 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 serving, Sodium 600 mg, Sugar 39 g, TransFat 2 g
VERY BEST BLUEBERRY COBBLER!
I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat.... An amalgamation of mine and my grandmother's cobbler recipe.... I think it is the best! Serve plain or with whipped cream. Enjoy!
Provided by FRIENDLYFOOD
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
- In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
- Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.
Nutrition Facts : Calories 478.3 calories, Carbohydrate 87.7 g, Cholesterol 33.8 mg, Fat 12.9 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 7.9 g, Sodium 339.9 mg, Sugar 55.3 g
BLUEBERRY COBBLER
This simple slow-cooked dessert comes together in a jiffy. If you like, you can substitute apple or cherry pie filling for the blueberry. -Nelda Cronbaugh, Belle Plaine, Iowa
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place pie filling in a greased 1-1/2-qt. slow cooker. Sprinkle with cake mix and pecans. Drizzle with butter. Cover and cook on high for 3 hours or until topping is golden brown. Serve warm with ice cream if desired.
Nutrition Facts : Calories 449 calories, Fat 14g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 343mg sodium, Carbohydrate 79g carbohydrate (57g sugars, Fiber 3g fiber), Protein 2g protein.
SLOW-COOKER BLUEBERRY COBBLER
I love blueberries, and this easy cake-mix cobbler showcases them deliciously. Serve the treat warm with a big scoop of French vanilla ice cream or a dollop of whipped cream. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 331 calories, Fat 11g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 343mg sodium, Carbohydrate 58g carbohydrate (39g sugars, Fiber 2g fiber), Protein 2g protein.
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