Best 6 Blueberry Lemon Cake Mix Cobblers Recipes

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Indulge in the delectable Blueberry Lemon Cake Mix Cobbler, a symphony of flavors that will tantalize your taste buds and transport you to a world of culinary bliss. With its golden-brown crust, fluffy blueberry filling, and zesty lemon undertones, this cobbler is a perfect blend of sweet and tangy that will satisfy any sweet tooth. Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed to guide you through the process of creating this delightful dessert with ease. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON BLUEBERRY COBBLER



Lemon Blueberry Cobbler image

Fresh ripe blueberries with a cake-like cobbler topping make the perfect summer dessert.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 50m

Yield 8

Number Of Ingredients 11

7 cups fresh blueberries
½ cup sugar
3 tablespoons lemon juice
2 tablespoons cornstarch
Finely grated zest of 1 lemon
1 ½ cups all-purpose flour
3 tablespoons sugar
2 ¼ teaspoons baking powder
¼ teaspoon salt
¾ cup Almond Breeze Vanilla almondmilk
5 tablespoons butter, softened

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



Blueberry-Lemon Cake Mix Cobblers image

These mini lemon cake mix cobblers are a fast and easy way to enjoy a single serving of dessert without the temptation to eat an entire pan! Don't like blueberries? That's all right, try using other berries and fruits instead!

Provided by missimay3

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 4

Number Of Ingredients 7

cooking spray
1 pint fresh blueberries
2 teaspoons white sugar
½ teaspoon cornstarch
½ teaspoon water
4 tablespoons butter, cut into 4 pieces
2 cups lemon cake mix

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.

Nutrition Facts : Calories 441.5 calories, Carbohydrate 63.1 g, Cholesterol 48.1 mg, Fat 19.9 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 10.2 g, Sodium 571.3 mg, Sugar 39.2 g

BLUEBERRY LEMON CAKE



Blueberry Lemon Cake image

I always set aside some of my fresh-picked blueberries to make this tender lemon blueberry cake. Using cake mix makes it a quick and easy dessert. -Leona Luecking, West Burlington, Iowa

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 6

1/4 cup butter, cubed
1/2 cup sugar
2 teaspoons grated lemon zest, divided
2 cups fresh or frozen blueberries
1 package (9 ounces) yellow cake mix
Whipped cream, optional

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.

Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 253mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

EASY LEMON-BLUEBERRY BUNDT® CAKE



Easy Lemon-Blueberry Bundt® Cake image

No one would ever guess this lemon-blueberry cake starts out with a boxed mix. Adding blueberries, lemon, and milk to the mix will result in a moist, light, and fluffy cake.

Provided by Yoly

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 14

Number Of Ingredients 10

cooking spray
1 (15.25 ounce) package lemon cake mix, divided
¾ cup milk
½ (8 ounce) package Neufchatel cheese, softened
¼ cup freshly squeezed lemon juice
2 eggs, at room temperature
1 tablespoon lemon zest
1 cup blueberries, fresh or frozen
1 ½ cups powdered sugar
3 tablespoons lemon juice, or more as needed

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.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 39.2 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 269.8 mg, Sugar 28.7 g

BLUEBERRY LEMON COBBLER



Blueberry Lemon Cobbler image

This is different as it has lemon juice and peel in it with a biscuit type topping. Recipe from Meals.com

Provided by Dorel

Categories     Dessert

Time 40m

Yield 9 serving(s)

Number Of Ingredients 14

3 cups blueberries (fresh or frozen)
1/2 cup sugar
4 teaspoons lemon juice
1 tablespoon cornstarch
1 teaspoon lemon zest, grated
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 cup flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup milk
1 egg

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.

Nutrition Facts : Calories 156.2, Fat 1.2, SaturatedFat 0.4, Cholesterol 24.8, Sodium 170.5, Carbohydrate 34.8, Fiber 1.7, Sugar 20.3, Protein 2.8

LEMON-BLUEBERRY CUPCAKES WITH CAKE MIX



Lemon-Blueberry Cupcakes with Cake Mix image

Quick and easy way to get a lemon and blueberry fix. It's simple and only uses 8 ingredients, most of which I usually have on hand. It is a moist little cake that hits all the right taste buds!

Provided by Steph

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Cupcakes

Time 30m

Yield 24

Number Of Ingredients 8

1 cup dried blueberries
1 tablespoon all-purpose flour
1 (15.25 ounce) package white cake mix
⅔ cup water
⅓ cup fresh lemon juice
¼ cup vegetable oil
3 large eggs
2 teaspoons lemon zest, or more to taste

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.

Nutrition Facts : Calories 125.6 calories, Carbohydrate 19.1 g, Cholesterol 23.3 mg, Fat 5 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 0.8 g, Sodium 130.4 mg, Sugar 14 g

Tips:

  • Use fresh or frozen blueberries: Fresh blueberries are ideal, but frozen blueberries work well too. If using frozen blueberries, thaw them before using.
  • Use a variety of lemons: Meyer lemons are sweeter and less tart than regular lemons, so they add a nice balance of flavor to the cobbler. However, you can use regular lemons if you prefer a tarter flavor.
  • Don't overmix the batter: Overmixing the batter will make the cobbler tough. Mix just until the ingredients are combined.
  • Bake the cobbler until the crust is golden brown and the filling is bubbling: This usually takes about 30-35 minutes.
  • Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream: This is the perfect way to enjoy this classic dessert.

Conclusion:

Blueberry lemon cake mix cobbler is a quick and easy dessert that is perfect for any occasion. It's made with simple ingredients that you probably already have on hand, and it can be ready in under an hour. The cobbler is also incredibly versatile. You can add other fruits, such as raspberries or strawberries, or you can use a different type of cake mix, such as chocolate or vanilla. No matter how you make it, blueberry lemon cake mix cobbler is sure to be a hit with your family and friends.

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