Full recipe>>> 3-Ingredient Blueberry Slow Cooker Cobbler
This recipe is the ultimate “set it and forget it” dessert. By using the slow cooker, you avoid heating up the whole kitchen, and the berries break down into a rich, thick sauce that perfectly pillows the cake topping.
Prep time: 5 minutes
Cook time: 2–3 hours (High) or 4 hours (Low)
Servings: 6–8
Ingredients
Frozen Blueberries: 2 bags (approx. 24–32 oz total).
Yellow or White Cake Mix: 1 box (standard 15.25 oz size).
Unsalted Butter: 1/2 cup (1 stick), melted or thinly sliced.
Instructions
Layer the Fruit: Lightly grease your slow cooker insert with butter or non-stick spray. Pour the frozen blueberries directly into the bottom. (Optional: toss with a tablespoon of sugar if you like it extra sweet).
Add the Topping: Evenly sprinkle the dry cake mix over the top of the berries. Do not stir!
Add the Fat: Pour the melted butter as evenly as possible over the cake mix. Alternatively, place thin pats of butter across the entire surface to cover as much powder as possible.
The “Tea Towel Trick”: Place a clean kitchen towel or a double layer of paper towels over the top of the slow cooker before putting the lid on. This catches condensation and prevents the crust from getting soggy.
Cook: Cook on High for 2 to 2.5 hours or Low for 4 hours, until the edges are bubbling and the center is set.
Recipe Notes & Tips
The Crust: Since slow cookers use moist heat, the top won’t get “oven-crispy” on its own. If you want a crunchier top, pull the ceramic insert out at the end and pop it under your oven broiler for 2–3 minutes.
Berry Blends: Feel free to use a “Mixed Berry” frozen bag (raspberries, blackberries, blueberries) for more complexity.
Serving: This is best served warm with a scoop of vanilla bean ice cream or a dollop of cold whipped cream.