For the berry filling
2 pounds mixed berries, fresh or frozen
zest from 1 lemon, optional
1 tablespoon fresh lemon juice
3/4 cup granulated sugar
1/2 cup all-purpose flour
1 tablespoon cornstarch
For the topping
1 box yellow cake mix
1/2 cup butter, melted (1 stick)
Preheat the oven to 350 degrees F.
In a 9×13 inch pan, add the frozen or fresh berries. If they are frozen there is no need to thaw. Add the zest of 1 lemon and 1 tablespoon lemon juice.
Add 3/4 cup sugar, 1/2 cup flour, and 1 tablespoon cornstarch. Stir the dry ingredients into the berries.*
In a separate bowl, melt the butter. Add the dry cake mix and stir slightly, it’s okay if there are some dry spots. Spoon the mixture over the top of the berries. (You can also opt to spread the dry cake mix directly over the top of the berries and drizzle the melted butter on top.)
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Bake the cobbler at 350 degrees F for about 40-50 minutes, until the top starts to turn golden and the berries are bubbly.
Let cool for a few minutes, then serve warm with vanilla ice cream or whipped cream!
Store leftovers covered on the counter for 2 days. After that store in the fridge.
*If you like the flavor of canned blueberry pie filling (it’s not my favorite), you can replace 1 pound of the berries and the dry ingredients (sugar, flour, cornstarch) with 1 can of blueberry pie filling. Just mix the frozen berries into the canned pie filling and top with cake mix and butter.
I happened to have about a 1/2 cup of frozen cranberries from the freezer fiasco that I threw into my cobbler. Really any mix of berries is going to work!