Instructions

1. Make the Filling:  In a small saucepan, whisk together 1 cup of the fresh blueberries, the sugar. Dissolve the cornstarch and water together and add to the blueberries and sugar. Bring to a gentle simmer and stir until thickened. Add cinnamon. Remove from heat. Fold in the remaining 4 cups of blueberries gently, just until they’re warmed through and coated in the sauce. (This keeps them plump instead of mushy.) Note: If you are using frozen blueberries, thaw completely and then measure and follow the instructions for the fresh blueberry filling.
2. Assemble the Cobbler:  Preheat the oven to 350°F. Pour the 2 tablespoons of melted butter into a 9×10 or a 9-inch round deep dish pie baking dish and pour blueberry filling on top of melted butter. Do not stir. The melted butter will keep the blueberries from sticking to the baking dish plus the butter gives the cobbler more flavor. Sprinkle the dry cake mix evenly over the top—don’t stir! Dispute the 2 sticks of cubed butter evenly over the cake mix, covering as much as possible.
3. Bake: Bake for 45–50 minutes or until the top is golden and bubbly. Let cool slightly before serving. Enjoy!