Easy Bisquick Blueberry Cobbler
There’s nothing like a cobbler made with fresh blueberries during the peak of summer, especially when topped with a scoop of ice cream!
Making a Bisquick blueberry cobbler is an easy shortcut that allows you to transform fresh blueberries into a sweet dessert, without spending a lot of time in the kitchen.
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During the summer time, my family often goes to a local farm to pick fresh blueberries and blackberries.
That means we end up bringing home way more fresh fruit than we would ever buy at the grocery store. And while we eat quite a bit of berries on their own, we also make a lot of our favorite desserts with the ripe fruit.
One of my favorite ways to use fresh blueberries is to make a Bisquick blueberry cobbler, because it’s so simple and so delicious. You just toss the berries with a few ingredients, then mix up a simple batter for the topping.
The result is a juicy, bubbly blueberry filling with a soft, sweet biscuit-like topping. We like to serve it warm with a generous scoop of vanilla ice cream (or whipped cream if we’re out of ice cream).
Don’t have fresh blueberries on hand? Try my blueberry cobbler dump cake recipe that’s made with canned pie filling instead!
More Bisquick Cobbler Recipes:
- Bisquick Blackberry Cobbler
- Easy Bisquick Strawberry Cobbler
- Bisquick Peach Cobbler
- Chocolate Cobbler Made with Bisquick
- Bisquick Pecan Cobbler
Homemade Blueberry Cobbler Filling
Since we’re using fresh blueberries in this cobbler, I add a few ingredients to the cobbler filling.
The sugar gives it extra sweetness, and the cornstarch and lemon juice help to thicken up the juices. The lemon juice also brightens the flavor a bit.
When you first remove the cobbler from the oven, the filling may look a little bit runny, but as it cools, the liquid will thicken up some more.
The resulting cobbler is similar to a southern blueberry sonker. with a cakey biscuit-like topping over the sweet filling.
I haven’t tested this recipe with frozen blueberries, but if you want to use frozen, I would add an extra tablespoon of cornstarch to the filling. That’s because frozen berries tend to produce a bit more liquid than fresh.
You may need to extend the baking time by a few minutes, too.
More Blueberry Recipes:
How to Make Fresh Blueberry Cobbler with Bisquick
It’s really easy to make this summer time favorite.
Ingredients You’ll Need
- Fresh blueberries
- Sugar
- Cornstarch
- Lemon juice
- Bisquick
- Sugar
- Milk
- Butter
How to Make It:
Find the full printable recipe available below
Prepare the filling. First, you’ll toss the blueberries with some sugar, cornstarch, and lemon juice in a deep dish pie pan.
Stir together so the berries are coated evenly.
Prepare the topping. Then, you’ll mix together the Bisquick, sugar, milk, and melted butter until it’s a smooth batter.
Assemble and bake. Then, you’ll scoop rounds of the batter and drop them over the berry mixture.
Bake in a preheated oven for about 35-40 minutes, or until the topping is turning light golden-brown and the filling is bubbling.
Remove from the oven and let the cobbler cool for about 10-15 minutes to allow the filling to thicken a bit, then serve warm or allow to cool completely. We like to add a scoop of ice cream on top!
Notes and Adaptations:
- The filling will continue to thicken as the cobbler cools.
- Leftovers should be covered well and refrigerated.
- If you don’t have a deep dish pie plate, I’d recommend using a 9×13″ baking dish, an iron skillet, or a 2-quart baking dish.
Recommended Equipment:
Bisquick Blueberry Cobbler
Ingredients
For the Filling:
- 3 cups fresh blueberries (roughly one 18-ounce container)
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
For the Topping:
- 1 cup Bisquick baking mix
- 1/4 cup sugar
- 1/3 cup milk
- 1/4 cup unsalted butter (melted)
Instructions
- Preheat oven to 350F. Spray a deep dish pie plate with nonstick spray.
- Prepare the filling by adding blueberries, sugar, cornstarch, and lemon juice to the pie plate. Toss together until berries are coated evenly.
- In a small mixing bowl, prepare the topping by combining Bisquick, sugar, milk, and melted butter. Stir together until smooth.
- Scoop rounds of batter out and drop on top of the blueberry mixture.
- Bake in preheated oven for 35-40 minutes, or until the filling is bubbly and the topping is turning light golden-brown.
- Remove from oven and let cool for at least 10-15 minutes to allow the filling to thicken a bit more. You can serve warm or let it cool completely before serving.
Notes
- The filling will continue to thicken as the cobbler cools.
- Leftovers should be covered well and refrigerated.
- If you don’t have a deep dish pie plate, I’d recommend using a 9×13″ baking dish, an iron skillet, or a 2-quart baking dish.
- I haven’t tested this recipe with frozen blueberries, but I imagine it would work fine. However, you will likely want to add an extra tablespoon of cornstarch to the filling, since frozen berries often produce more juice than fresh. You may also need to bake it for a few minutes longer, since you’re starting with frozen berries.
Equipment
Nutrition
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