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A bright and sweet cobbler with blueberries is a perfect treat for summer (or any season!). It’s fresh and juicy and bursting with tangy berry flavors baked into every bite. You can make this easy Bisquick blueberry cobbler recipe in 30 minutes with fresh or frozen blueberries, or canned blueberry pie filling.
Easy Blueberry Cobbler With Bisquick
Fruit cobblers are some of my favorite baked goods to make, particularly during the summer. I love to prepare them for a quick dessert or to bring to picnics and potlucks. Not only are they great to share and delicious to enjoy, but cobblers are also terrifically easy to prepare.
Most cobbler recipes, including this Bisquick Blueberry Cobbler recipe, only take about 30 minutes to bake. So you are spending less time in the kitchen and more time enjoying the season!
Speaking of the season: If possible, I prefer to use fresh blueberries when they are in season. However, you absolutely can make this delicious blueberry cobbler any time of the year.
This simple cobbler recipe is so easy to use fresh or frozen blueberries, blueberry pie filling, or even canned blueberries. Or make a fruit cobbler with peaches, strawberries, blackberries, or cherries!
Keep reading for complete recipes notes on how to substitute ingredients, like how to make Bisquick blueberry cobbler with pie filling or canned blueberries.
Ingredients for Bisquick Blueberry CObbler
This recipe includes a handful of simple ingredients that really let the blueberries shine.
Here is everything you need to make a fantastic fruit cobbler with blueberries from scratch:
- Blueberries (fresh or frozen)
- Lemon juice
- Original Bisquick mix
Use canned blueberry pie filling in place of fresh blueberries. See the recipe notes for the easy substitution.
Add a teaspoon of freshly grated lemon zest for a pop of flavor.
How to Make the Best Bisquick Blueberry Cobbler Recipe
Whether you make this blueberry cobbler with pie filling, canned blueberries, fresh or frozen blueberries, this delicious dessert only takes about 30 minutes to make.
Here are the steps to prepare this cobbler with either fresh or frozen blueberries. If the blueberries are frozen, there’s no need to thaw! See recipe notes for tips to make this recipe with canned blueberries or blueberry pie filling.
First, preheat the oven to 375 degrees Fahrenheit.
Then stir together the blueberries, cornstarch, 1/2 a cup of sugar, and lemon juice in a medium bowl. Pour into a cast-iron skillet or casserole dish and bake for 10 minutes. After that, we’ll add the biscuit topping.
Get the Full Recipe for Blueberry Cobbler with Bisquick Baking Mix Below!
Rinse and dry the mixing bowl. To make the cobbler topping, mix the Bisquick baking mix, remaining sugar, milk, and melted butter in the bowl. The batter should be thick, almost like a dough.
Now use a cookie scooper, ice cream scoop, or two large spoons to carefully drop round spoonfuls of dough over the hot blueberry mixture. Use the back of the scoop or a spoon to press the dough gently into the blueberries mixture.
Bake the cobbler for 15 minutes until the top is golden brown and the fruit is bubbly. Remove from the oven and let rest for about 10 minutes before serving.
what to serve with Homemade Fruit Cobbler
You can enjoy Bisquick blueberry cobbler warm, at room temperature, or even chilled in the fridge. However you choose to serve, here are a few suggestions for toppings:
- Whipped cream
- Vanilla ice cream – or blueberry ice cream for even MORE blueberry flavor
- Cream cheese
Get More Cobbler Recipes:
- Bisquick Strawberry Cobbler
- Apple Cobbler with Bisquick
- Easy Cherry Cobbler (using cherry pie filling)
- Bisquick Blackberry Cobbler
- Bisquick Peach Cobbler
Frequently Asked Questions
Substitute regular Bisquick with their gluten free Bisquick baking mix for an equally delicious cobbler.
Yes, it can and it freezes quite well! Either bake in a freezer-safe dish with a lid or transfer the cobbler to an airtight container. Once it has cooled to room temperature, put the cobbler in the freezer for up to 3 months. Reheat the blueberry cobbler from frozen in a 350 degree preheated oven for 30 minutes.
Store cooled Bisquick blueberry cobbler in a sealed container, or cover with cling wrap, and keep in the fridge for up to 4 days. Serve cold, allow the cobbler to come to room temperature for 15-20 minutes, or bake or briefly heat in the microwave.
Yes! See recipe notes below for how to easily substitute fresh blueberries (or frozen) with canned blueberries or blueberry pie filling.
Easy Blueberry CObbler with Bisquick Recipe
Bisquick Blueberry Cobbler
- 9" cast iron skillet or 2 quart casserole dish
- 4 cups blueberries fresh or frozen (2-16 oz containers) *see notes for canned, or pie filling
- 1 Tbsp cornstarch
- 1 tsp lemon juice
- 2/3 cup sugar, divided (can substitute with Splenda sugar [baking] mix – see notes)
- 1½ cups Bisquick mix
- 1/2 cup milk (whole milk or 2%)
- 3 Tbsp butter, grated (semi-frozen butter is easier to grate)
- Preheat oven to 375º.
- In a medium bowl, stir together blueberries, cornstarch, 1/2 cup of sugar, and lemon juice. Pour them into the bottom of the cast iron skillet or casserole dish. Bake at 375º for 10 minutes (then we will add the biscuit topping).
- Rinse the bowl, then stir together Bisquick mix, the rest of the sugar, milk, and melted butter. The batter will be thick, with a dough-like consistency.
- Carefully drop biscuit dough by large, rounded tablespoons (I use a cookie scoop) on top of the blueberry mixture. Gently press down to submerge the cobbler topping slightly. Continue baking for 15 minutes, until the filling is bubbly and the biscuits on top are golden.
- Let cool at least 10 minutes before serving. Serve warm with vanilla ice cream, whipped cream, or cream cheese.
- Canned blueberries: Two 15 ounce cans of drained blueberries, increase cornstarch to 2 Tablespoons.
- Blueberry pie filling: Two 15 ounce cans, eliminate cornstarch and sugar.
- 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.