Blueberry Cobbler Recipe
- 1 can (21 ounces) blueberry pie filling
- 1 package (9 ounces) yellow cake mix
- 1/4 cup chopped pecans
- 1/4 cup butter, melted
- Vanilla ice cream, optional
- 1. 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. Yield: 6 servings.
2/3 cup: 449 calories, 14g fat (7g saturated fat), 20mg cholesterol, 343mg sodium, 79g carbohydrate (57g sugars, 3g fiber), 2g protein.
Reviews for Blueberry Cobbler
"A summer dessert for the 4th of July. Easy to make."