Instant Pot Blueberry Cobbler

Name: Instant Pot Blueberry Cobbler
Prep time: 10 min
Cook time: 45 min
Total time: 85 min
Ingredients: 2 cups frozen blueberries; 1 cup coconut sugar; 1/8 cup lemon juice; 1 teaspoon lemon zest; 1 teaspoon cornstarch; 1 box lemon cake mix; 1/2 cup melted butter; 1/2 cup whole milk; 1/2 cup rolled oats

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Instant Pot Blueberry Cobbler is made easy with frozen blueberries and lemon cake mix. It’s warm and saucy with a golden brown topping and tart lemon flavor.

Serve it with a scoop of ice cream or whipped cream for the ultimate fruit cobbler dessert!

Side view of a blueberry cobbler topped with a scoop of ice cream.

Who doesn’t love a dessert with a warm fruit filling and carb-loaded topping?! Fruit cobblers and crisps are some of the easiest and most enjoyable desserts to make (and eat)! They’re always a crowd pleaser and so easy to pull together.

We also love making this southern peach cobbler for summer get-togethers, and this old fashioned apple crisp is a staple for our fall gatherings.

Check out the Instant Pot Blueberry Cobbler Story!

Also, if you're into instant pot desserts, you've got to try this amazing instant pot flan!

What's the difference between a cobbler and a crisp?

A cobbler has a fruit bottom and a biscuit topping, while a crisp has a fruit bottom with an oat topping that’s similar to a streusel.

There are actually variations on cobbler toppings. Instead of biscuit dough, some recipes call for toppings made with pie crust, cake batter or even cookie dough. This peach cobbler recipe has a topping made with sugar cookie dough (and it’s incredible)!

With the lemon cake mix in this blueberry cobbler, we’re leaning towards the cake batter topping, and I’m not mad about it at all! The cakey texture soaks up some of the jammy blueberry filling and melty ice cream topping, which makes for an all around delicious dessert experience!

Why this recipe works

You can use fresh or frozen blueberries, but using frozen means you can make it any time of year!
The lemon cake mix makes the cobbler topping so easy to prepare, not to mention super delicious!
Lemon and blueberry together is such an amazing combo. The warm and jammy blueberries pair beautifully with the fresh lemon flavor.
Using the Instant Pot means you’re not baking a dessert in your oven on hot summer days. Except for a few minutes of broiling time at the end, your Instant Pot does all the work.

Ingredients

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.

You’ll need 2 cups of fresh or frozen blueberries. I prefer using frozen because they’re available year round, and the extra liquid that comes out of the frozen berries while they cook creates a saucier blueberry filling.

If it’s blueberry season where you are and you have plenty of fresh blueberries, you can absolutely use them in this recipe. The blueberry filling just might turn out a little less saucy.

One package of lemon cake mix is the base of your cobbler topping. If you can’t find lemon, a vanilla or yellow cake mix will work too.

Melted butter is essential for the golden brown topping, and that’s why we’re using half a cup. I like to use salted butter for extra flavor, but you can use unsalted and just add a pinch of salt to the batter.

Rolled oats get sprinkled on top of the cake batter before cooking. Make sure you go with old fashioned rolled oats instead of instant or quick cooking oats.

Step by step instructions

The recipe makes enough for two cobblers, which are cooked one at a time in the Instant Pot.

We'll be using the pot-in-pot method of cooking in the Instant Pot, so you'll need a trivet and a round dish that fits inside your Instant Pot insert.

Combine the blueberries, sugar, lemon juice, lemon zest and cornstarch in a bowl and mix well. Set aside.

Blueberry filling mixture in a glass bowl with a spoon.

Mix together the lemon cake mix, butter and milk until a dough forms.

Blueberry cobbler cake mix topping in a glass bowl with a spoon.

Place half of the blueberry mixture in a dish that can be inserted into the Instant Pot (see photos below).

Place half of the dough over top of the blueberries.

Cover with half of the oats.

Unbaked blueberry cobbler in a round pan.

Put 1 cup of water in the bottom of the Instant Pot insert, this creates steam that is essential for cooking the cobbler.

Place the trivet inside. This will make it easier to remove the cobbler and lets the cobbler sit above the water.

Place the dish on the trivet, lock the lid in place and seal the valve. Pressure cook on high for 25 minutes.

Overhead view of unbaked blueberry cobbler inside the instant pot insert.

Let the pressure release naturally for 10 minutes and then use the quick release to release any remaining pressure.

Repeat with the second half of the mixture.

Place the cobbler(s) under the broiler, watching them carefully, and broil until the oats turn golden brown and the crust is slightly bubbly. It should only take about 5-10 minutes MAX. Be careful not to burn the cobbler!!

Serve topped with ice cream or homemade whipped cream.

Side view of a golden brown blueberry cobbler in a round pan.

Expert tips

The recipe makes two cobblers that serve about 6 people. If you’re making it for just 2-3 people and don’t want any leftovers, you can easily half the recipe.
If you don’t have coconut sugar, you can use brown sugar in the blueberry filling.
In place of the lemon cake mix, you can use a vanilla, yellow or golden cake mix. You’ll be missing some of the lemon flavor, but you’ll still get some from the lemon juice and zest that’s added to the blueberry filling.
Make sure you use a trivet. It keeps the cake pan off the bottom of the Instant Pot insert and out of the water. It also makes it easier to lift the cobbler out of the Instant Pot when it’s finished cooking.
Broiling the cobbler in the oven at the end is optional, but I highly recommend it in order to get that golden brown topping. Just make sure you watch it closely so it doesn’t burn.
Let the cobbler rest for 30 minutes before serving so the juicy berry filling has time to set up.

Overhead view of an instant pot blueberry cobbler with a scoop being taken out.

Common questions

Why is my cobbler runny?

If you leave the cornstarch out of the blueberry mixture, this will result in a runny berry filling as the cornstarch acts as a thickener. Frozen berries will have more moisture, so the cornstarch is an important ingredient. If your blueberries are extra juicy this could also result in a runny cobbler.

Can you use fresh blueberries instead of frozen?

Absolutely! While I prefer frozen blueberries for their year round availability, you can substitute with fresh blueberries. Frozen blueberries release more liquid, so if you use fresh blueberries, your filling may not be quite as saucy.

Does a blueberry cobbler need to be refrigerated?

While a blueberry cobbler can be stored covered for a few days at room temperature, I prefer to store it in the fridge, where it should last for about 5 days. If it’s summer or you have a really warm kitchen, I would suggest keeping it in the fridge.

Can you freeze blueberry cobbler?

Yes! Just let the cobbler cool down to room temperature before wrapping in plastic wrap and a layer of foil. The double layer will help keep moisture out. If you have leftover cobbler and want to freeze it in individual portions, just scoop it out into small freezer safe containers. Frozen blueberry cobbler should last for up to 6 months if stored properly.

How do you reheat a cobbler?

Whether it’s refrigerated or frozen, let the cobbler come to room temperature before reheating it in the oven at 350F degrees for about 20 minutes. You can also microwave it, but the cobbler may end up with a mushy texture.