Eggless Blueberry Crumble/Cobbler/Pie

Aanchal Gupta

5 minutes to put together this Blueberry Crumble/Cobbler that uses dry cake mix for the most delicious and crumbly topping. Can be assembled 1-2 days ahead and baked when needed.

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Prep Time 5

Cook Time 40

Total Time 45

Course Dessert

Cuisine American, International/American

Servings -20 servings

Ingredients

2-3 cups Blueberries fresh or frozen(I used 2 3/4 cup fresh)
1 can Crushed Pineapple undrained,20 oz, 1 lb 4 oz, 567 gms
1 cup sugar divided
1 cup/2 sticks/16 tbsp Unsalted Butter
1 Box yellow Cake Mix 15.25 oz/423 gms
1 cup chopped nuts any(I used Pecans)

Instructions

Preheat oven to 325 F and grease the bottom of a 9*13 pan or any large rectangular pan.
Melt the butter in microwave,takes about a minute.
Layer the ingredients as follows-
Pineapple with juice,Blueberries,3/4 cup sugar,Dry cake mix,melted butter,pecans or any nuts and remaining 1/4 cup sugar.
Bake at 325 F for 35- 40 minutes,till slightly brown on top.
Serve with any icecream,preferably vanilla.

Notes

I have tried with both fresh and frozen blueberries, and there is no difference in taste. Smoothen the dry cake mix with a spoon to make it level. Nuts are optional. Assemble the ingredients in a pan 1-2 days ahead and place in fridge and bake when needed. If assembled ahead and kept in fridge, you may have to increase baking time, start checking after 40 minutes. Bake till slightly golden brown on top. Ovens vary, so baking times can vary as well. Blueberry cobbler is done when the top is slightly golden brown.

Keyword 5 ingredient recipe, cake mix blueberry pie, easy recipe, egg free baking, eggless baking, frozen blueberries in pie, semi home made

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