blueberry cobbler

This blueberry cobbler is perhaps the best I have ever tasted. It crosses the line between the basic blueberry cobbler and a blueberry crisp. What really makes it unique, however, is the addition of the cream cheese and cottage cheese. I used fresh blueberries as well as frozen blueberries that I had picked and the results were the same - delish!

3 cups blueberries
1 1/2 cups sugar
1 boxed yellow or white cake mix
1 cup cottage cheese
1 block of cream cheese
1/4 cup brown sugar
2 cups quick cooking oatmeal
1 1/2 sticks butter
2 tbs almond extract
2 tbs vanilla extract


Preheat oven to 350 degrees. Grease the bottom of a 9x13 glass dish. In a mixer, combine the cake mix with one stick of butter. You do not have to melt the butter but it needs to be soft. Mix until crumbly. Press the mixture into the bottom of the glass pan. Meanwhile, in the same mixer (no need to wash) combine the cream cheese, cottage cheese and white sugar and vanilla. Beat at medium speed until creamy. Next, lightly coat the blueberries with remaining sugar and pour them over the crust. Take the cheese mixture and drop dollops all over the blueberries. In the same mixer (yes, the same mixer), combine the oats, almond extract, brown sugar, and remaining butter. Mix on low speed until everything is incorporated to a good consistency. Dribble this mixture over the cheese and blueberries taking care to cover everything as best as you can. You are not looking to make a complete top but the more that is covered, the better. Bake for around 40 minutes or until the top has browned lightly. Enjoy!!

I also made a whipped cream to top the final dishes. I used one small container of heavy whipping cream, 1/4 cup white sugar, and 1 tsp almond extract. It really was a nice combination but the cobbler was equally good with vanilla ice cream or by itself.