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Slow Cooker Lemon Blueberry Cobbler with Cream Cheese Swirls
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Whisk

Ingredients
  

  • 2 cups fresh or frozen blueberries
  • Zest and juice of 1 lemon
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 4 ounces cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • In a medium bowl, stir together the flour, granulated sugar, baking powder, and salt.
  • Add the milk and melted butter to the dry ingredients and mix until a thick batter forms.
  • Fold the blueberries and lemon zest into the batter until evenly distributed.
  • Spread the batter into the bottom of a lightly greased slow cooker insert.
  • In a small bowl, beat the cream cheese with the powdered sugar, lemon juice, and vanilla until smooth.
  • Drop spoonfuls of the cream cheese mixture over the batter and use a knife to gently swirl it through the top layer.
  • Cover and cook on low for 2.5 to 3 hours, until the cobbler is set and the edges pull slightly from the sides.

Notes

Let the cobbler rest for 10 minutes after cooking so the cream cheese swirls firm up a bit and the fruit juices thicken. If using frozen blueberries, add them straight from the freezer to avoid extra liquid. Leftovers reheat well in the microwave for 30 seconds per serving.
Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Whisk