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-LEMON CAKE MIX COBBLERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 4 ramekins with cooking spray.
• Place blueberries into a bowl. Add sugar, water, and cornstarch. Stir gently until well mixed, 30 seconds to 1 minutes.
• Divide the blueberries evenly among the ramekins, filling them about 3/4 to the top.
• Heat butter in a large, microwave-safe bowl until melted, about 1 minute.
• Stir lemon cake mix into the butter to combine; mixture will still be a little dry and lumpy. Scoop about 1/2 cup of the mixture into each ramekin. Spray tops lightly with cooking spray.
• Bake in the preheated oven until tops are lightly browned, 25 to 30 minutes. Serve warm.

BLUEBERRY LEMON CAKE

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in sugar until dissolved. Add 1 teaspoon lemon zest. Pour into a greased 8-in. square baking dish. Arrange blueberries in a single layer over top; set aside. , Prepare cake batter according to package directions. Stir in the remaining lemon zest. Carefully pour over blueberries. , Bake until a toothpick inserted in the center of cake comes out clean, 30-35 minutes. Cool on a wire rack. Serve with whipped cream if desired.

EASY LEMON-BLUEBERRY BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Place all but 1 tablespoon cake mix in a large bowl. Add milk, Neufchatel cheese, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
• Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt® pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
• Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
• Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.

BLUEBERRY LEMON COBBLER

Steps:

• In a medium saucepan combine blueberries, sugar, lemon juice, cornstarch,lemon peel, cinnamon and salt.
• Cook stirring over medium heat for about 5 minutes or until thickened.
• Pour into an 8-inch baking dish greased or sprayed with Pam; set aside.
• In a small mixing bowl stir together flour, 3 tablespoons sugar, baking powder, cinnamon and salt.
• In a separate bowl whip together milk and egg, gradually pour into dry ingredients stirring until just moistened.
• Spoon over blueberry mixture.
• Bake at 375°F for about 20 minutes or until golden brown.
• Best served warm.

LEMON-BLUEBERRY CUPCAKES WITH CAKE MIX

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake tins with paper liners.
• Mix blueberries and flour together in a bowl.
• Combine cake mix, water, lemon juice, oil, eggs, and lemon zest in another bowl; mix well. Fold in the floured blueberries until just incorporated. Divide batter evenly between the prepared cupcake tins.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Let cool before frosting.