Thank the good Baby Jesus that my daughter has started Summer Camp! We are out the door at 8:30am and she’s not home until almost 5! It’s gonna be a glorious 3 weeks for me! I’m not too thrilled with the 7:30 alarm clock, but I like the quiet add day long.
It gives me time to make wonderful treats like this easy Blueberry Cobbler.
These bars are so easy to make using a box cake mix and two cans of Lucky Leaf pie filling. You can use your favorite fruit flavor.
Cherry is also GREAT! I made this a few years ago. (Personally, I think my blogging and photography has improved since then.) It was well loved so, I decided to make a few updates. You could also do peach, raspberry, pineapple, or even strawberry. Mix and match flavors too! I’ve already got a few new ideas planned!
I loved the addition on the coconut on top! It toasted up beautifully and gave the cobbler a little texture.
They would be a great addition to any summer family gathering, community party, or even taken to summer camp for a bunch of hungry kids to gobble up!
What are your plans for the summer? Do you have the kids booked with activities? Are you going on a fun vacation? Are you hanging at home enjoying a staycation? Catching up on projects and bbq’s?
We are doing all of the above!
sent me some free cans of pie filling to create a recipe of my choice. All opinions are my own. Check out more #LuckyLeafSummer recipes online.
Easy Blueberry Cobbler
by Karyn Granrud
Prep Time: 10 minutes
Cook Time: 45 minutes
Keywords: blueberry cobbler cake
Ingredients (9 x 13 pan)
- 1 package (18 oz) Yellow Cake mix
- 1 cup flour
- 1 packet yeast
- 2/3 cup warm water
- 2 eggs
- 2 cans (21 oz) Lucky Leaf Blueberry Pie Filling
- 1/2 cup butter
- 1 cup shredded Coconut
- 1 cup powered sugar, 2-4 teaspoons milk
Measure 2 cups of the cake mix (about 2/3 of the bag) and combine with the flour and yeast.
Add the water and stir. Stir in the eggs. It will be a thick and sticky. Press it all into the bottom of a 9 x 13 pan.
Pour the two cans of Lucky Lead Blueberry pie filling over top.
In a separate bowl, combine the rest of the cake mix with the butter and mash with a fork and then use your fingers to combine. Incorporate the shredded coconut as best as you can.
Drop the coconut mixture over the blueberry filling. There’s no need to be perfect or neat, just do the best you can. Bake at 350℉ for 40 – 45 minutes.
Cool on a wire rack and make the glaze. Drizzle over the warm cobbler and serve (with ice cream is preferred)!