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Overhead view of blueberry cobbler topped with ice cream and a large serving spoon inserted into it.

Instant Pot Blueberry Cobbler

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings 6 people
Calories 608kcal


  • 2 cups frozen blueberries
  • 1 cup coconut sugar
  • cup lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon cornstarch
  • 1 box lemon cake mix
  • ½ cup melted butter
  • ½ cup whole milk
  • ½ cup rolled oats


  • Combine the blueberries, sugar, lemon juice, lemon zest and cornstarch in a bowl and mix well. Set aside.
  • Mix together the lemon cake mix, butter and milk until a dough forms.
  • Place half of the blueberry mixture in a dish that can be inserted into the Instant Pot.
  • Place half of the dough over top of the blueberries.
  • Cover with half of the oats.
  • Put 1 cup of water in the bottom of the Instant Pot insert and place the trivet inside.
  • Place the dish on the trivet, lock the lid and seal the valve. Pressure cook on high for 25 minutes.
  • Let the pressure release naturally for 10 minutes 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 take about 5-10 minutes.
  • Let the cobbler rest for 30 minutes and serve topped with ice cream or homemade whipped cream.


  1. 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.
  2. If you don’t have coconut sugar, you can use brown sugar in the blueberry filling.
  3. 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.
  4. 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.
  5. 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.
  6. Let the cobbler rest for 30 minutes before serving so the juicy berry filling has time to set up.


Serving: 0.5cups | Calories: 608kcal | Carbohydrates: 108g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 824mg | Potassium: 140mg | Fiber: 3g | Sugar: 61g | Vitamin A: 533IU | Vitamin C: 7mg | Calcium: 217mg | Iron: 2mg