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It’s time to enjoy a bite of this Gluten Free Blueberry Crumb Cobbler, maybe as you enter to win a trip to the CMA Awards. This post is written in partnership with Martha White; however, all thoughts and opinions are my own.
It’s that time of year again for the CMA Awards. It’s the one awards show that my husband will NOT miss. He tells me about it weeks in advance that we have to be sure not to plan anything that day, my man loves his country music. That was something I learned quickly about him. Now, another thing he loves is a tasty blueberry cobbler. In celebration of Martha White sponsoring the CMA Awards and giving away TWO trips to the CMA Awards, I thought I would use the Gluten-Free Blueberry Muffin Mix to make this delicious Blueberry Cobbler.
Honestly, I think this was my favorite blueberry cobbler and that says a lot because I’ve made a lot of cobblers. I decided to mix up the muffin mix with a little bit of butter and eggs, then I simply topped it right over some fresh blueberries. I baked it in the oven for about an hour until the top was nice and browned. Once it was browned, I removed it from the oven, then served it with a side of vanilla ice cream. Now, I’ve mentioned that I have been avoiding sweets, but I couldn’t resist this one! I had to eat that up right after I took a picture, it would be a shame to go to waste, right? I just told myself that but it was seriously the best cobbler I’ve ever tried, plus my son was ecstatic because it was gluten-free. He even requested some in his lunch for a special lunch treat. I couldn’t deny him either, it was that good!
Now, while this is in the oven, head on over to the Martha White Facebook Page to enter now for your chance to go to the CMA Awards along with your special guest. If you win, be sure to let me know. I’d love to tag along with you…just kidding…maybe!
Good luck and enjoy!
- 2 Martha White Gluten Free Blueberry Muffin Mixes
- 2 Eggs, Beaten
- 2 Tbsp Butter, Softened
- 1 1/2 Pounds Fresh Blueberries
- Vanilla Ice Cream
- Preheat the oven to 350*.
- In a medium-sized bowl, combine the mix, eggs, and butter until a crumb mixture is formed.
- Spray a 9x13 pan with non-stick cooking spray, then evenly place the blueberries on the bottom.
- Top evenly with the crumb top mixture.
- Bake for 1 hour or until top is browned.
- Serve with ice cream.