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 (calculated without ice cream) equals 449 calories, 14 g fat (7 g saturated fat), 20 mg cholesterol, 343 mg sodium, 79 g carbohydrate, 3 g fiber, 2 g protein.
Reviews for Blueberry Cobbler
"A summer dessert for the 4th of July. Easy to make."
"I have never made my own pie or cobbler before. It was my day to bring in a treat for my team at work, so I threw this all in my crockpot on my lunch hour, and it was a big hit! Perfect with a scoop of ice cream on top."
"I made this last night using white cake mix and cherry pie filling. The fellas all like it and the wives wanted the recipe."
"Tasty and easy. The Jiffy 9oz cake mix is no longer available in by area, so I use half of a regular 18oz cake mix. I also have substituted fruit. The cherry is great!Perfect size for 2 or 3."