Blueberry Breakfast Cobbler
I LOVE, LOVE, LOVE Breakfast Cobbler! And, Blueberry Breakfast Cobbler is really special. This delicious breakfast dish is half coffee cake–half fruit cobbler so it’s quite amazing. This recipe starts with a boxed cake mix which makes it easy to prepare, too. A can of blueberry pie filling is in the middle layer, topped with a streusel topping and then powdered sugar icing is drizzled over top. It is wonderful–and quick and easy!
Years ago we had a gal in our Sunday school class who brought a couple of Breakfast Cobblers for breakfast one morning. They were incredibly mouthwatering so I quickly begged for the recipe. Since then, I’ve made Breakfast Cobbler many times over the years. We are in the middle of a Ladies’ Conference at our church and I volunteered to make breakfast for tomorrow morning (for 90+ people, no less!). I decided last week to make all the sweet stuff ahead of time and freeze it. Blueberry Breakfast Cobbler was one of the eight sweet things I whipped up last week. It not only looks lovely, it tastes divine!
This particular recipe works favorably with Pumpkin, Strawberry, Peach, Apple-Cranberry and Cherry as well as Blueberry. While we’ve always served it for breakfast, you can also serve this as a dessert.
This is a great idea for a special occasion breakfast or brunch. Blueberry Breakfast Cobbler is spectacular and your company will love it! It’s terrific even if you simply want to make this for your own family for Saturday or Sunday breakfasts. You will find the dish scraped clean after everyone tucks into this fabulous coffeecake. Oh, my, I’m ready for another piece!
Blueberry Breakfast Cobbler is a great special occasion breakfast entree.
Blueberry Breakfast Cobbler is awesome! This is an easy recipe for weekend breakfasts, too.
Ooey, gooey, and delicious!
Here’s what I did.
I used these ingredients.
Mix 1 1/2 cups cake mix, egg, and water. Stir to combine. Set remaining cake mix aside for streusel.
Spray a 9×13″ glass baking dish with cooking spray. Spread cake batter mixture into prepared dish.
Spoon a can of blueberry pie filling over top of cake batter layer.
Place remaining cake mix and butter in a bowl. Cut butter into cake mix with a pastry blender until you get coarse crumbs.
Sprinkle streusel topping over top of blueberry layer.
Bake at 350 for 30-45 minutes. I’ve had these cook in as little as 30 minutes, but these took longer because I was cooking multiple items in the oven at the same time. Allow cobbler to cool at least 10 minutes before adding icing.
Meanwhile, as cobbler is baking, make icing. Place powdered sugar in a bowl. Add water or milk.
Whisk to combine. Make sure you don’t use too much water because you want a thick icing.
Drizzle powdered sugar icing over top of cooled cobbler.
Blueberry Breakfast Cobbler is really pretty easy to make and you get such a rich reward for so little work! Each dish will serve about 20 slices–but be prepared for almost everyone wanting seconds of this delicious cobbler.
Serve with fruit or a full country style breakfast.
I love how quick and easy this breakfast recipe is.
Here’s the recipe.
BLUEBERRY BREAKFAST COBBLER
(Recipe adapted from Janna Hopson, when we attended Hillcrest Baptist Church, Cedar Hill, TX)
- 1 box yellow cake mix
- 2/3 cup water or milk
- 2 eggs
- 1 can blueberry pie filling (any fruit flavor will work)
- 1/3 cup butter
- 1 cup powdered sugar
- 1-2 tbsp. water or milk
- Spray a 9×13” baking dish with cooking spray.
- Set aside.
- Stir 1 ½ cups cake mix into 2/3 cup milk and eggs.
- Spoon mixture into prepared baking dish and top with pie filling.
- Cut butter into remaining cake mix with pastry blender and sprinkle over filling.
- Bake at 350° for 30-45 minutes or until toothpick inserted in center comes out clean.
- Cool cobbler.
- Drizzle with a mixture of 1 cup powdered sugar and 1-2 tbsp. water or milk.
Doesn’t Blueberry Breakfast Cobbler look breathtaking?
Our family loves Blueberry Breakfast Cobbler and believe you will too once you give it a try.
You’ll be drooling after the first bite.