Blueberry Vanilla Cream Cheese Cobbler


1 package (8 ounces) cream cheese
1/4 cup milk
1 cup confectioners’ sugar
1 tablespoon vanilla extract
olive oil or olive oil spray
1 package (18-1/4 ounces) white cake mix
12 ounces ginger ale
2 cans (15 ounces each) blueberries, drained
1 package (17-1/2 ounces) sugar cookie mix
1/4 cup egg substitute
1/2 cup plus 2 tablespoons (1/4 stick) butter


Combine the cream cheese, milk, sugar, and vanilla in the 5-inch Dutch oven. Simmer and stir until consistent, then set aside. Lightly spray or coat the inside of the cold 12-inch Dutch oven with olive oil. Pour into it the white cake mix and ginger ale and stir until blended. Add the blueberries and cream cheese mixture. In a separate bowl, mix together the sugar cookie mix, egg substitute, and butter. Add this to the 12-inch Dutch oven and cover.

Place the 12-inch oven over 12 briquettes, with 22 briquettes on the lid. Bake for 50 to 60 minutes, with quarter rotations of the oven and lid every 15 minutes.


Makes 12 servings.

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