Slow Cooker Blueberry Cobbler. More specifically, slow cooker wild blueberry corn bread cobbler. Sweet frozen wild blueberries tossed with wild blueberry jam and lemon then topped with a corn bread batter and baked in the slow cooker until hot and bubbly. A kid-friendly dessert or after school snack that’s as easy to make as it is delightful to devour – perfect for busy back-to-school days. Am I speaking your language?
Thanks to my friends at Wild Blueberries for sponsoring this post and thanks to you, my readers, for supporting brands that help keep Jenny Shea Rawn running. As always, all opinions are my own.
THE BEAUTY OF SLOW COOKER DESSERTS
Slow cookers, also known as crock-pots, are such versatile appliances that can do so much more than just savory meals. They’re also good for baking (yep, it’s true!), and this wild blueberry cobbler dessert proves it. Slow cooker desserts are one of my favorite kinds of desserts because they tend to be of the “dump and go” variety, meaning you dump a bunch of ingredients into the slow cooker, set it and forget it. And during the busy back to school time, this type of dessert is all the more appealing. Slow cooker desserts also tend to be of the comfort food variety – the feel good, indulgent, makes-the-soul-happy type of desserts.
Another reason we are loving slow cooker desserts right now is that we are in the midst of a kitchen renovation. Our “kitchen” is currently set up in our laundry room until at least mid-October (or beyond) when our cabinets, appliances and countertops arrive. So, we are surviving with a garage fridge, air fryer, hot plate, microwave, toaster, and slow cooker.
SLOW COOKER BLUEBERRY COBBLER
We love this cobbler because it’s jam-packed with our favorite fruit – wild blueberries – and topped with the most delicious corn bread topping – because who doesn’t love corn bread or muffins with blueberry jam? That is exactly what this dessert tastes like. We love it as a Friday night dessert served with vanilla ice cream. But it’s just as tasty as a special occasion back to school snack – topped with vanilla Greek yogurt or served with a big glass of milk.
THE POWER OF WILD BLUEBERRIES
Why do we love frozen wild blues? Well, we love their instense flavor, their ease (no washing! and no worrying about them going bad), their convenience (we have 2 three pound bags in the freezer at all times for quick use), and their health benefits. Research suggests that children and teens may experience some cognitive performance improvements after consuming wild blueberries – especially in the areas of memory, mood, response times, and executive function. Though research still needs to pinpoint the exact mechanism, it’s likely anthocyanins are the powerhouse component resulting in their cognitive benefits (among many other health benefits). And wild blueberries contain 33% more anthocyanins than regular blueberries, so wild is the way to go.
Bottom line: we want our kids to put their best foot forward each day in school. And a healthy scoop of wild blueberries every day (either incorporated into breakfast, lunch, dinner, snack or dessert – or a combination of occasions) is a good habit for growing brains – well, any brains, for that matter!
Learn more about wild blueberries and brain health in kids here.
FAQS
- Can this dessert be baked in the oven instead of the slow cooker?
Yes, but you’ll need to monitor cooking time. You can bake at 350 degrees F in a 9×9 baking dish.
- What type of corn muffin mix do you recommend?
For this dessert, we used the Jiffy 8.5 ounce Corn Bread & Muffin Mix.
- Do you need to use a 6 quart shallow slow cooker?
It’s important to use a shallow slow cooker (one that’s not too deep), otherwise the cobbler will cook much more slowly, as the layer of frozen berries will be much deeper. If you do use a deeper slow cooker, you’ll need to monitor cooking time, as it will be quite a bit longer.
- Can you cook this dessert on high instead of low?
We had the best result cooking on low for about 2 1/2 hours.
- Are leftovers of this cobbler good the next day?
Yes! We love this cobbler the next day … and we’ve even been known to eat it for breakfast with a dollop of Greek yogurt.
INGREDIENTS FOR THIS SLOW COOKER COBBLER
You’ll need these simple ingredients for this dessert.
- Wild blueberry preserves (our favorite is Bonne Maman)
- Lemon juice (fresh is best)
- Cornstarch (for thickening the dessert)
- Kosher salt
- Frozen wild blueberries
- Corn muffin/bread mix (we used Jiffy)
- Whole milk (or sub a non-dairy milk)
- Egg
- Salted butter
- Vanilla extract
- Ice cream (optional for topping)
- Whipped cream (optional for topping)
- Cinnamon (optional for topping)
HOW DO YOU MAKE THIS WILD BLUEBERRY COBBLER?
Full directions are in the recipe card below, but here’s a brief overview:
- Combine wild blueberry preserves, lemon juice, cornstarch, and salt in a large mixing bowl then add the frozen wild blueberries and toss together until the blueberries are evenly coated. Pour into a greased slow cooker.
- In another mixing bowl, combine the corn muffin mix, milk, butter, egg and vanilla. Spoon the mixture over the blueberry filling in dollops.
- Cover, cook on low for 2 1/2 to 3 hours, or until the blueberry filling is bubbling and the corn bread topping is set – it won’t brown. Let sit for about 15 minutes to cool slightly. Scoop and serve with vanilla ice cream or whipped cream and sprinkle with cinnamon.
LOOKING FOR MORE WILD BLUEBERRY RECIPES? TRY THESE:
Slow Cooker Blueberry Cobbler
Ingredients
For the filling
- 1/2 cup wild blueberry preserves we like Bonne Maman
- 1/2 small lemon juice of
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 5 cups frozen wild blueberries
For the topping
- 1 8.5 ounce corn muffin mix we used Jiffy
- 2 tablespoons whole milk at room temperature
- 2 tablespoons salted butter melted then cooled
- 1 egg beaten, at room temperature
- 1/2 teaspoon vanilla extract
For serving
- Cinnamon
- Vanilla ice cream
- Whipped cream
Instructions
- Spray the inside of a 6 quart shallow slow cooker with cooking spray to prevent sticking.
- In a large mixing bowl, combine preserves, lemon juice, cornstarch, and salt. Mix until well combined. Add the frozen wild blueberries and toss together until the blueberries are evenly coated.
- Pour the blueberry mixture into the greased slow cooker, spreading it out evenly.
- In another mixing bowl, combine the corn muffin mix, milk, butter, egg and vanilla. Mix until just combined.
- Spoon the corn bread mixture over the blueberry filling in dollops.
- Cover the slow cooker and cook on low for 2 1/2 to 3 hours, or until the blueberry filling is bubbling and the corn bread topping is set – it won’t brown.
- Once done, turn off the slow cooker and let it sit for about 15 minutes to cool slightly.
- Serve your cobbler warm, either on its own or with a scoop of vanilla ice cream and/or whipped cream and a sprinkle of cinnamon.
Nutrition
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