3 ingredient Blueberry Cobbler slow cooker recipe

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Three ingredient Blueberry cobbler slow cooker recipe on a white plate topped with ice cream with a title

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This 3 ingredient Blueberry Cobbler slow cooker recipe is so easy your kids can make it, and so tasty the whole family will want to eat it!! It really doesn’t get any easier than this 🙂   I’m game for anything with cake mix in it, so I couldn’t wait to try this recipe!! I’m not a huge blueberry fan but the kids requested blueberry so this is what I gave them.  I hope you enjoy this too!! Feel free to mix it up and try it with apple pie filling or even cherry!!

Three ingredient Blueberry cobbler slow cooker recipe on a white plate topped with ice cream with a title
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Servings: 12 servings
3 ingredient Blueberry Cobbler slow cooker recipe
Prep Time:
5 mins
Cook Time:
2 hrs
Total Time:
2 hrs 5 mins
Author: JB
Course: Dessert
Cuisine: American
Keyword: blueberry cobbler, crock pot, crockpot, slow cooker

Juicy blueberries in a quick shortcut cobbler.

  • 1 stick butter melted
  • 1 box yellow cake mix do not mix this according to the box, you only want the dry mixture in the box
  • 2 21 ounce cans blueberry pie filling
  1. Spray the inside of your crockpot with non-stick cooking spray.
  2. Pour the blueberry pie filling into the bottom of the crockpot.
  3. Top the blueberry pie filling with the dry cake mix.
  5. Top with melted butter.
  6. Cook on high 2-3 hours - my crockpot gets quite warm so I put it on low and it took only 2 1/2 hours to be cooked.
  7. You can also leave the lid off for about 30 minutes to make the top more crisp.
Nutrition Information
Calories: 3790, Fat: 107g, Saturated Fat: 66g, Cholesterol: 242mg, Sodium: 4642mg, Potassium: 927mg, Carbohydrates: 690g, Fiber: 21g, Sugar: 448g, Protein: 22g, Vitamin A: 2955%, Vitamin C: 4.1%, Calcium: 1279%, Iron: 15.5%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)




15 comments on “3 ingredient Blueberry Cobbler slow cooker recipe”

  1. What is calories in this?

  2. can this be made with fresh berries? i’m guessing there needs to be some liquids – which is why canned fruit is used. so – if i had fresh berries — what liquid could i add?

  3. To make it crispier, do you leave the lid off for the first thirty minutes or the last thirty minutes?

  4. Does doubling the recipe work in a reg crock pot?

  5. Can you use bisquick instead of the cake mix ?

  6. What size crockpot is needed?

  7. I have made this with cherry but I am going to try apricot pie filling…and use the oven. Thanks for sharing.

  8. I want to try this just as written. However im thinking cherry pie filling and a devils food cake would be amszing with these instructions also!

  9. I been making this for years, also use cherry pie filling and always add one can of drained tid bit pineapple and bake in oven on 350 until browned

  10. Awesome advice Tracy!! Thanks so much for sharing that 🙂

  11. I love this recipe and and less calorie help tip is to use Italian lemon soda instead of the butter, it makes it just as wonderful but with less sugar involved…. Just thought I would share that

  12. Its good if you add a few pecans too

  13. can u use frozen blueberries?

  14. Yummy! Gonna try this one for sure

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