This easy 4 ingredient Brown Butter Blueberry Cobbler is one of my favorite desserts of all time. Soft cake, crispy streusel and fresh blueberries topped with vanilla ice cream!

Brown Butter Blueberry Cobbler

To say I am obsessed with this recipe would be a massive understatement. I go crazy for this darn cobbler. I love, love, love it. Like I could eat an entire pan in one sitting. I can honestly say it is one of the best things I have ever eaten in my entire life. Sweet blueberries, soft cake, and crunchy streusel comes out of the oven all warm and gooey and bubbly and is topped with the perfect accompaniment: creamy vanilla ice cream. The brown butter in the cake just sends it all over the top!!

If you’ve got blueberries on your hands this summer, you’ve literally got to make this RIGHT now. You’ll be glad you did!!

It’s so ridiculously easy. Just four ingredients. Yellow cake mix, butter, sugar, and blueberries.

Berries Galore!

I make this cobbler with 3 cups of blueberries. But if you want to branch out, you could definitely use any combination of berries to get three cups of fruit. For example, 1.5 cups blueberries plus 1.5 cups strawberries. Or 1 cup blueberries, 1 cup raspberries, and 1 cup blackberries. The fun thing about this recipe is that you can totally experiment and make it your own.

When I wanted to make this cobbler for my parents who were visiting this weekend, I realized I already had dinner in the oven, and it was baking at a different temperature than the cobbler calls for. This cobbler is super easy, but it does take 40 minutes to bake, and I really kind of wanted dessert to be ready right after dinner, and not have to wait almost another hour for it.

Now I don’t have a double oven. As you can see, up top is a microwave! So I wasn’t sure what I was going to do. But my microwave is a convection microwave. Which basically means, when I put this baby in convection mode, this microwave literally transforms itself into a regular baking oven!!

All you do it take the glass turntable out, and replace it with a metal baking rack. This all came with the microwave.

We built in a little shelf under the oven to store all the accessories that came with the oven and microwave, like extra baking racks, the meat thermometer, etc.

With a convection microwave, you can bake in it the same way you would in an electric oven. All I did was touch the screen to start, then chose EasyConvect, Baked Goods, then set my time for 40 minutes and my temperature for 350 degrees. Then I pressed Start Preheat.

With KitchenAid’s EasyConvect™ feature, it automatically adjusted the temperature for me since it’s baking in convection mode. I didn’t have to do any guesswork. The awesome thing about this convection microwave is that it preheats WAY faster than a regular oven!! It took less than 60 seconds for my convection microwave to preheat. Perfect for those times when I’m baking cookies and forget to preheat! This would make them ready much faster.

You could totally make this in a regular oven too of course, but this convection microwave completely saved the day on this particular day when my regular oven was already in use. I love it and I’m so glad we decided to go with this convection microwave wall oven combo since we didn’t have room for a double oven. It performs exactly like a double oven AND it’s a microwave too!! Genius.

Anyway! Let’s finish making this cobbler!! :) Melt one stick of butter, and while I’m at it, I usually just go ahead and brown it too. Browning the butter gives it a richer, more intense flavor. It totally sends whatever you’re adding it to over the top. If butter is good, brown butter is better. Exponentially.

How to Make This Delicious Blueberry Cobbler

Basically you just melt the butter until it starts to turn brown, whisking constantly when it starts to get darker in color. Here is my step-by-step guide on How to Brown Butter for more information.

Add the cake mix to the melted butter…

And whisk to combine until you have a dry, crumbly mixture. I used my KitchenAid mixer for this.

Next add 3 cups of blueberries to a large bowl. You can use fresh or frozen blueberries here. I’m using frozen because my mom has two giant blueberry bushes in her garden and she is always supplying me with gallons of blueberries in the summer. I freeze them in ziploc bags so I have sweet, ripe blueberries all year round.

Add 1/2 cup sugar and stir to combine.

Pour the blueberry / sugar mixture into the bottom of a greased baking dish…

And top with the butter / cake mix mixture. Remember what I said about experimenting? What if you used a lemon cake mix here? Or raspberries and strawberries and a chocolate cake mix? The possibilities are endless!

Evenly distribute the cake mix mixture over the blueberries. I am using a 9×11 baking dish here. You can definitely use a regular 9×13 dish, but I prefer this slightly smaller pan.

Now bake at 350 for 40 minutes.

Until it’s deliciously bubbly and browned on top.

Be sure you have ice cream on hand…

Image of Brown Butter Blueberry Cobbler

This warm, gooey, bubbly blueberry cobbler is just screaming for it.

Just 4 ingredients, and so easy to make. But more than that, it is knock your pants off delicious. One of my favorite desserts ever.

Make this ASAP. Enjoy!!

Image of Brown Butter Blueberry Cobbler

Brown Butter Blueberry Cobbler

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This easy 4 ingredient Brown Butter Blueberry Cobbler is one of my favorite desserts of all time. Soft cake, crispy streusel and fresh blueberries topped with vanilla ice cream!



  • 3 cups blueberries, fresh or frozen
  • 1/2 cup sugar
  • 1 box yellow cake mix
  • 1/2 cup (1 stick) butter, melted


  1. Preheat oven to 350 degrees F.
  2. Spray a 9×11 or 9×13 dish with nonstick cooking spray. Mix the blueberries and sugar and pour into the bottom of the prepared dish. Whisk together butter and cake mix. Crumble over blueberries.
  3. Bake at 350 degrees for 40 minutes, until bubbly and browned on top.

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66 Responses
  1. Beth

    Made this today as we had some blueberries and some blackberries that were gonna go bad if I didn’t do something with them and I was gonna do cupcakes and came across this, OMG ….. so good! I used more blueberries than black but together it was great! I melted the butter and just added a little bit at a time to the cake mix and I used a wire whisk. I also think it makes a difference if you use salted bs unsalted butter, I used unsalted. There was probably about a tablespoons worth that I had left so after I dropped all the mix in I just drizzled it over the whole thing. And I did up the temp to 375° and baked it for about 35 mins in a glass dish. Definitely would make again!

  2. Amy

    It appears that in order to get a crumbly topping, you now need to decrease the amount of butter, because they’ve somewhat recently reduced the size of their cake mixes from around 18.25 ounces to around 15 ounces.

  3. Jackie

    My crumble never got crumbly. Was I supposed to use a hand mixer to mix the butter and cake mix? I tried a whisk but it all just stuck inside the whisk. It just seemed too wet, so my crumble was mushy. 

  4. Liz

    Great recipe. I plan on trying it tonight. However there are so many ads on the mobile version of your site I almost gave up trying to read the article. 

  5. Katelynn

    My aunt made this and it was absolutely delicious!! I don’t even care for blueberries but I went back for seconds. I am making it with peaches. The brown butter makes all the difference!

  6. Carmen

    I’ve made this a couple of times exactly as written and each time the topping was not cooked enough and just started melting into the fruit. To fix this, the second time I bumped up the temp to 400 degrees and cooked about 20 minutes longer. Next time, I’ll start with the oven at 400.

    I used mine with strawberries and rhubarb. The taste was great!

  7. Brenda Peterson


    I just made this and the crumble topping was wet. I used a hand whisk and it just looked like too much butter. Have you had this happen? Can you please tell me what I did wrong?


  8. Ashley

    So this is AMAZING! I have a question though- do you think you could mix it up say, the night before you were going to cook it and the stick it in the fridge until the next day when you got ready to cook/serve?

  9. Jackie

    I made this and it turned out absolutely delicious. I was worried the browned butter would be too strong a flavor but it was just lovely! Thanks for sharing. This has become a family favorite.

  10. tammy

    My batter was not crumbly when I mixed them together either. Luckily I had two boxes of cake mix so I started adding more cake mix until it got crumbly. It’s in the oven now. Hopefully it comes out okay :-/ I used mixed frozen berries. I browned the butter too and it smells amazing!

  11. Jennifer

    Made this last night for my husband’s birthday, and we LOVED it. So very easy and so tasty. Definitely going to be my go to…can’t wait to experiment with other combos! Thank you!

  12. Kathleen

    This is a fabulous dessert, and I have used the crumble topping now several times on things like rhubarb crumble, strawberry rhubarb crumble, and nectarine raspberry crumble. I have actually incorporated the cake mix into the butter just using my hand whisk without any problems. Now I’m trying to think up some new ways to use the crumble topping for Fall. Any suggestions?

    1. Kathleen

      Great idea, Amanda ! I’m also thinking about doing a pear and cranberry crumble using this recipe. Do you have any suggestions about proportion of cranberries to pears? And how much sugar? Thanks so much!

  13. Delen J.

    Just made this a few minutes ago. OMG!!!! This was one of the best things I have ever eaten! I tweaked the filling a bit due to the kids eating a large amount of my blueberries. I added apples and sweetened cream cheese to the filling to fill it out. Delicious! I think I have found my go to recipe for church and family functions!

  14. Ann

    What did I do wrong??? My crumb topping came out wet! It didn’t look anything like your picture. I used my Kitchen Aid to mix the topping. I am wondering if a stick of butter is to much? Maybe I should have used half a stick of butter. Did anyone else have this problem?

    1. Cindy

      Mine turned out the same way. It’s in the oven now- hope it still tastes OK! If I make it again, I would use less butter to get the crumbly mixture on top.

  15. Nicole C

    I’ve been making a similar strawberry dessert for years that I think is delicious and it’s takes less prep work than this one. I use around 32 oz of strawberries (fresh or frozen) in a 9×13 pan, less would be okay too, and sprinkle the cake mix over the berries. Then I cut up a stick of butter and dot the mixture. (The original recipe I use calls for two sticks but in an effort to lose some of the fat since I eat most of this myself, I only use one.) That’s it. Because I eat it with vanilla ice cream, I don’t miss the added sugar that’s contained in the above recipe but I imagine proportions would be the same if you wanted to add it in.

  16. Alison

    Could you use a regular hand held mixer to make the crumbly mixture, or would that cream the mixture too much?Would you advise just using a regular whisk if you dont have a Kitchen Aid? Looks delicious by the way!

    1. Amanda

      Hi Alison! I would would probably try it with the hand held mixer first. It honestly does not take that long to turn crumbly, so just give it a few quick bursts. If you have a little dry cake mix that’s not fully incorporated, that’s okay too! I would err on the side of under-mixing than over-mixing. Hope this helps!! :)

  17. Tara

    Just made this. Totally skimmed over the recipe in an effort to get it in my stomach as soon as possible and didn’t brown the butter, which I think would have made a significant difference. I used all blueberries but I think it would be good with blackberries or a mix. Yummy!

  18. Kate

    Wow this topping was very, very sweet. I love dessert but not over the top sweet ones. If anyone else is like that, try doubling the amount of fruit.

    Another tip – definitely use beaters to get the crumbly texture for the topping. I tried just stirring it with a spoon to start and it stayed too smooth.

  19. Alyssa

    I’m just going to go ahead and move into your kitchen… I’ll do all your cooking for you! You won’t even notice I’m there, I promise. :)

    I once had an apple cobbler that was made with cake mix and a single packet of brown sugar cinnamon oatmeal and it was literally the BEST apple cobbler I’ve ever had in my life. I’ve been dreaming of it ever since. I froze a bunch of fresh blueberries a couple weeks ago, I’m so making this! ASAP!!

  20. Christina

    Saw this recipe on Pinterest and the photo drew me in. It’s in the oven right now and my house smells wonderfully of brown butter. Can’t wait to dig in. Thanks for the simply delicious recipe.

  21. Tosin AK

    Amanda, I so agree with you, this is the best dessert ever. I made it and shared with friends and OMG we can’t stop raving about it. I ate it like twice a day after I made it. It is so darn good. I am going to share it on my Instagram page tomorrow haha.

  22. Heather D.

    OMG AMANDA!!!! This is amazing! And so incredibly easy!!! My kids and I picked blueberries yesterday and made this last night. It was soooo yummy! The brown butter really added a nice, nutty touch – I seriously could have eaten a bowl of just the topping! LOL This is definitely a keeper recipe! Thanks so much! :-)

  23. Thalia @ butter and brioche

    i LOVE any recipe that says ‘brown butter’… yum this looks so delicious. i definitely will be giving this recipe a go in my kitchen – i’ve never made a cobbler before! thanks for sharing!

  24. Heidi Ferguson

    OH.MY.GOODNESS!!! Made your BROWN BUTTER BLUEBERRY COBBLER LAST NIGHT!!! I think I ate more of the crumb topping than I was supposed to – haha~ It was HEAVEN!!! Just warmed some up in a mug for a little treat today. Thanks for inventing this and for sharing! WILL BE MAKING IT AGAIN- and SOON!

  25. Angie | Big Bear's Wife

    I’ll totally be making this soon! It’s almost the same way I make my apple crisps (but no brown butter) however i’m going to have to try that next time! yum!!

  26. Julianne @ Beyond Frosting

    Words cannot describe how much I want this dessert right now! Plus I am super jealous of that microwave!

  27. Jocelyn @BruCrew Life

    It’s “knock your pants of delicious”…you totally have me wanting this cobbler like now!!! Bring on the blueberries and brown butter goodness!!!!

  28. shelly (cookies and cups)

    What a simple recipe!! I love love that you mixed the cake mix with browned butter…
    also, i adore that microwave!!

  29. Leah

    I love cobbler and I love how easy but delicious this one sounds!! Nothing is better than not making a huge mess in the kitchen!!

  30. Anele @ Success Along the Weigh

    I thought I knew what I was bringing to our reunion in a few weeks, I think I just changed my mind!

  31. TidyMom

    wish I had seen this recipe last night when I made blueberry cobbler! this recipe looks fantastic! and I need a microwave that is a convection oven! My mom has one and loves it!

  32. Tom @ Raise Your Garden

    The crumb topping is to DIE for. Put me in Coach! Oh wait, I AM the coach.

    I really like how you can experiment with the berry ratio, you know, a the berry TRIFECTA! Raspberries, blueberries and blackberries….ok, there I can MAN pinning again!

  33. Taylor @ Food Faith Fitness

    I NEED that microwave. That is SO freaking cool!
    But, I need this cobbler more. You had me at brown butter…but easy definitely doesn’t hurt! Pinned!

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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes, plus travel tips and guides for our favorite places around the world. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.


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