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Bisquick Blackberry Cobbler

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Are you wondering what to do with all those ripe blackberries you picked this season? Make a lovely and tangy easy blackberry cobbler using Bisquick baking mix! This old-fashioned Bisquick Blackberry Cobbler recipe is easy to prepare in just 30 minutes with pantry staples. You can even make this cobbler with frozen berries to enjoy the deliciously juicy fruit cobbler any time of the year.

a white casserole dish of blackberry cobbler ready to serve
Baking Essentials
Make baking even easier with these baking tools: https://liketk.it/3A5Fz

Fresh Or Frozen Blackberries

When I visit the Pacific Northwest in the summer, going blackberry picking is always a favorite activity. And, maybe you’re lucky enough to have blackberries in your area.

If so, you know that nothing beats freshly picked berries. Blackberries provide a sweet and tart flavor in all kinds of yummy baked goods.

fresh blackberries, cornstarch, sugar, and lemon

This fruity Bisquick Blackberry Cobbler recipe is perfect for making in late summer when fresh blackberries are at their peak of ripeness.

When baked into a sweet and crumbly cobbler, the juicy berries burst with a delightful tanginess. Like with my classic Bisquick Strawberry Cobbler or Easy Cherry Cobbler recipes. The bright tastes of summer are in every bite!

But if you don’t have fresh blackberries locally or they’re not in season – no worries! You can just as easily prepare this Bisquick cobbler with frozen berries for a delicious treat.

Ingredients For Bisquick Blackberry Cobbler

Make the best blackberry cobbler using Bisquick and other pantry staples. For this easy recipe, you’ll need these simple ingredients:

Plus a bit of water if you’re baking with fresh blackberries. There’s no need to add water if making Bisquick cobbler with frozen berries.

Out of Bisquick? Make your own homemade biscuit mix to substitute for this boxed baking mix.

a yellow box of original Bisquick, a red and white carton of milk, and a gold set of measuring spoons

How To Make Blackberry CobbleR With Bisquick

There are only 4 simple steps to make this scrumptious Bisquick blackberry cobbler recipe. It’s ready in about 30 minutes. So it’s perfect for preparing as a last-minute dessert any night of the week.

Here’s how to make the easiest Bisquick cobbler with blackberries:

  1. First, preheat the oven to 350 degrees. In a medium saucepan over medium heat, mix berries with the cornstarch, 1/2 cup sugar, and lemon juice. If using fresh blackberries, you’ll also need to add water. Stir frequently as you bring the mixture to a boil.
  2. Meanwhile, stir together the Bisquick mix, melted butter, rest of the sugar, and milk in a medium bowl. The batter will be thick, with a dough-like consistency.
  3. Next, spoon the blackberry mixture into a baking dish and spread it out evenly. Use a cookie scoop or two tablespoons to drop spoonfuls of the Bisquick dough on top of the blackberry mixture. Gently press the dough into the blackberries so that it’s slightly submerged.
  4. Bake the old-fashioned blackberry cobbler for about 25 minutes. The filling should be bubbling and the top golden brown. Let cool 10 minutes before serving.
a stainless steel saucepan with fresh blackberries, lemon juice, sugar, and cornstarch
The blackberries and corn starch mixture ready to thicken on the stovetop

Serving Suggestions

Enjoy Bisquick blackberry cobbler warm with a scoop of vanilla ice cream or topped with whipping cream. It’s also delicious with a dollop of tangy cream cheese on top.

How To Store Blackberry Cobbler Made With Bisquick

After the cobbler has cooled completely, transfer to an airtight container or cover with plastic cling wrap and keep in the fridge for up to 4 days.

Freeze old-fashioned blackberry cobbler for up to 3 months after putting it in a tightly sealed container. Bake in a 350 degree F preheated oven for 30 minutes to reheat.

biscuit topping over the blackberry cobbler recipe ready to bake
The blackberry cobbler is ready to bake

Frequently Asked Questions

How can this be made into a gluten-free cobbler recipe?

Use Bisquick’s gluten-free baking mix and you’ve got a GF-friendly blackberry cobbler!

What alternative to granulated sugar can I use?

Feel free to substitute Splenda sugar baking mix for the sugar in the recipe. This specific type of Splenda contains 50% sugar. Regular Splenda will not work, but if you don’t have the baking mix, you can mix it 50/50 with sugar.

How can I make blackberry cobbler without Bisquick baking mix?

If you don’t have a box of Bisquick on hand, you can easily make your own self-rising biscuit mix with basic pantry staples. Prepare the dough for these 3 Ingredient Biscuits or Easy Drop Biscuits to make this a from-scratch blackberry cobbler recipe.

baked bisquick blackberry cobbler ready to serve

Old Fashioned Blackberry Cobbler Recipe

a white casserole dish of blackberry cobbler ready to serve
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4.67 from 3 votes

Bisquick Blackberry Cobbler

An old fashioned blackberry cobbler using Bisquick. This fruit cobbler recipe is easy to prepare in just 30 minutes with pantry staples and fresh or frozen blackberries.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword bisquick fruit cobbler, easy blackberry cobbler, cobbler frozen blackberries, fresh blackberry cobbler, best blackberry cobbler, cobbler with bisquick
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 286kcal


  • 8" -9" cast iron skillet or 2 quart casserole dish


  • 4 cups blackberries, fresh or frozen (2-16 oz containers)
  • 1 Tbsp cornstarch
  • 2/3 cup sugar, divided (can substitute with Splenda sugar [baking] mix – see notes)
  • 1 tsp lemon juice
  • 2 Tbsp water (if using fresh, omit for frozen)
  • cups Bisquick mix
  • 1/3 cup milk (whole milk or 2%)
  • 1 Tbsp butter, melted


  • Preheat oven to 350º. In a medium saucepan, stir together blackberries, cornstarch, 1/2 cup of sugar, lemon juice, and water (if using fresh blackberries). Over medium heat, bring mixture to a boil, stirring frequently.
  • In a bowl, stir together Bisquick mix, milk, and melted butter. Batter will be thick, with a dough like consistency.
  • Pour blackberry mixture into the cast iron skillet or casserole dish. Drop biscuit dough by large, rounded tablespoons (I use a cookie scoop) on top of blackberry mixture. Gently press down to submerge cobbler topping slightly.
  • Bake at 350º for 25 minutes, until the blackberry filling is bubbly and the biscuits on top are golden. Serve warm with vanilla ice cream, whipped cream, or cream cheese.


Splenda sugar (baking) mix can be substituted 1:1 for sugar. Do not use regular Splenda, as the fruit cobbler will not thicken properly. Instead use 1/2 regular Splenda and 1/2 sugar.
After the cobbler has cooled completely, transfer to an airtight container or cover with plastic cling wrap and keep in the fridge for up to 4 days.
Freeze old fashioned blackberry cobbler for up to 3 months after putting in a tightly sealed container. Bake in a 350 degree F preheated oven for 30 minutes to reheat.


Serving: 1serving | Calories: 286kcal | Carbohydrates: 52g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 407mg | Potassium: 224mg | Fiber: 6g | Sugar: 31g | Vitamin A: 287IU | Vitamin C: 21mg | Calcium: 98mg | Iron: 1mg

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