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.
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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!
Using Bisquick keeps the recipe nearly effortless, but you can also use my 3 ingredients rolled biscuits or drop biscuits for a homemade topping.
Keep reading for complete recipe notes on how to substitute ingredients, like how to make Bisquick blueberry cobbler with pie filling or canned blueberries.
Ingredient Notes and Substitutions
- Blueberries – you can use fresh or frozen blueberries for this recipe. You can also use canned blueberries, but drain them first and increase the amount of cornstarch to 2 Tbps.
- Cornstarch – This helps thicken the blueberry juices and give them a thicker consistency.
- Lemon juice – This enhances the flavor of the blueberries. You can also add a teaspoon of freshly grated lemon zest for a pop of flavor.
- Sugar – We used regular sugar but you can use Splenda sugar (baking). Do not use regular Splenda, as the fruit cobbler will not thicken properly. Instead, use 1/2 regular Splenda and 1/2 sugar.
- Original Bisquick mix – This recipe calls for Bisquick, but you can make your own homemade biscuit mix to substitute for this boxed baking mix.
- Milk – You can use whole milk or 2% milk.
- Butter – We suggest grating the butter in order to make it easier to distribute evenly over the blueberry mixture. Semi-frozen butter is easier to grate.
Kitchen Tools Needed
- Cast iron skillet or casserole dish
- Medium bowl
- Round tablespoon or cookie scoop – for shaping the biscuits
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How to Make the Best Bisquick Blueberry Cobbler Recipe
Whether you make this blueberry cobbler with pie filling, canned blueberries, or 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 375º 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.
Rinse and dry the mixing bowl. To make the cobbler topping, mix the Bisquick baking mix, remaining sugar, milk, and 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 more minutes until the top is golden brown and the fruit is bubbly. Remove from the oven.
Optional: melt butter to brush the tops of the cobbler biscuit dough after baking.
Let cool for at least 10 minutes before serving.
Get the Full Recipe for Blueberry Cobbler with Bisquick Baking Mix Below!
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
Love fruit cobbler? Get more easy cobbler recipes!
For a patriotic, red white and blue cobbler our strawberry blueberry cobbler is ideal! And, there’s nothing better than making a peach cobbler with those juicy, ripe peaches in the summer.
As soon as I see fresh strawberries in the store, I make Bisquick strawberry cobbler. In the fall, we love making Bisquick apple cobbler.
And, any time of year is cherry season because our easy cherry cobbler uses cherry pie filling!
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 350ºF 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
Equipment
- 9" cast iron skillet or 2 quart casserole dish
- medium bowl
- round tablespoon or cookie scoop - for shaping biscuits
Ingredients
- 4 cups blueberries, fresh or frozen (2-16 oz containers) *see notes for canned, or pie filling
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ⅔ cup sugar, divided (can substitute with Splenda sugar [baking] mix – see notes)
- 1½ cups Bisquick mix (see notes for DIY baking mix recipe)
- ½ cup milk (whole milk or 2%)
- 3 tablespoon butter, grated (semi-frozen butter is easier to grate)
Instructions
- 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 blueberry mixture at 375º for 10 minutes (after that, we will add the biscuit topping).
- Rinse the bowl, then stir together Bisquick mix, the rest of the sugar, milk, and butter. The batter will be thick, with a dough-like consistency.
- Remove the skillet or casserole dish from the oven. Carefully drop cobbler biscuit dough by large, rounded tablespoons (I use a cookie scoop) on top of the hot blueberry mixture. Gently press down biscuits to submerge the cobbler topping slightly.
- Return the blueberry cobbler to the oven and continue baking for 15 minutes, until the filling is bubbly and the biscuits on top are golden. Remove from the oven.Optional: melt butter to brush on the top of the cobbler after baking.
- Let cool at least 10 minutes before serving. Serve warm with vanilla ice cream, whipped cream, or cream cheese.
Notes
- 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.
PREVIOUS
Heather says
This was delicious! took about 30 minutes longer to bake up and brown but worth it! I almost wish that I had doubled up on the biscuit portion and covered the entire dish with the sweet biscuits, Will make again!
Phyllis Rothwell says
Can I substitute almond milk or oat milk to make this dairy free?
Renae says
You could substitute dairy milk with almond milk or oat milk, however, I would ensure that they have at least 2% to 4% fat in them. Same if you substitute the butter – use an equivalent fat substitution. I’m not sure if your biscuit topping will be as fluffy as that made with dairy, so you might want to push it into the filling a little to keep it from drying out.
Sharon Louise Donovan says
This looks delicious.a must make
Renae says
You’ll love it!