Blueberry Breakfast Cobbler
Teresa Ambra
Blueberry Breakfast Cobbler is a delicious breakfast entree that's half coffee cake and half fruit cobbler! It's great for special occasion breakfasts and brunches like Thanksgiving, Christmas, Easter or Mother's Day. You'll be drooling after the first bite!
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Breakfast
Cuisine American
Servings 20
Calories 153 kcal
1 box yellow cake mix 2/3 cup water or 2% milk 2 large eggs 1 can blueberry pie filling any fruit flavor will work 1/3 cup unsalted butter cold 1 cup powdered sugar 1-2 tbsp. water or 2% milk
Spray a 9x13” 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.
Whisk 1 cup powdered sugar with one to two tablespoons water or milk.
Drizzle mixture over top of breakfast cobbler.
Allow icing to dry before cutting into squares.
NOTE: I have had this cook in as little as 30 minutes--but sometimes it takes up to 45 minutes.
© Can’t Stay Out of the Kitchen
Calories: 153 kcal Carbohydrates: 27 g Protein: 2 g Fat: 4 g Saturated Fat: 3 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 1 g Trans Fat: 0.2 g Cholesterol: 27 mg Sodium: 196 mg Potassium: 20 mg Fiber: 0.3 g Sugar: 17 g Vitamin A: 122 IU Vitamin C: 0.001 mg Calcium: 59 mg Iron: 1 mg
Keyword blueberries, breakfast, breakfast casserole, cobbler