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So easy to use a quick bread mix and instant pudding to create this delicious cobbler with Musselman’s Blueberry Pie Filling.

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  • 1 21-ounce can MUSSELMAN’S® Blueberry Pie Filling
  • 1 8-ounce package cream cheese, softened
  • 1 3.4-ounce package French vanilla instant pudding mix
  • 1 ⅓ cups whipping cream
  • 1 17.4 to 18.3-ounce package cinnamon streusel quick bread mix
  • cup water
  • 2 eggs
  • 2 Tablespoons vegetable oil


  1. Step 1
    Divide pie filling among 8 (10-ounce) custard cups or ramekins (for one-dish recipe see below). Set cups on a large baking sheet; set aside.

  2. Step 2
    In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in pudding mix.

  3. Step 3
    Gradually beat in whipping cream until well combined (mixture will be thick). Spoon evenly over pie filling in cups.

  4. Step 4
    In another large bowl, combine quick bread mix, water, eggs, and oil. Stir until combined but slightly lumpy.

  5. Step 5
    Spoon 1/4 cup of the batter over the cream cheese mixture in each cup. Sprinkle evenly with all but 1/4 cup of the packaged streusel mixture.

  6. Step 6
    Spoon remaining batter over the streusel (batter won't cover the streusel layer). Sprinkle with reserved streusel. Cups will be full.

  7. Step 7
    Bake for 25 to 30 minutes or until tops are golden brown and a toothpick inserted into top portion comes out clean. Cool slightly.

  8. Step 8
    If desired, drizzle tops of cakes with icing* before serving. Serve warm.


  1. Step 1
    If your quick bread does not contain an icing packet, in a small bowl combine 3/4 cup powdered sugar, 2 teaspoons milk, and 1/4 teaspoon vanilla. To keep it at a consistency appropriate for drizzling, you can add in additional milk, 1 teaspoon at a time.


  1. Step 1
    Prepare batters as above. Spread pie filling in a 3-quart rectangular baking dish. Dollop pudding mixture on top. Spoon on about 1/2 of the batter and sprinkle with all but 1/4 cup of the streusel. Spoon on remaining batter and sprinkle with reserved streusel. Bake at 350°F for 40 minutes. Cool slightly and drizzle with icing.

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