A bright and sweet cobbler with blueberries is a perfect treat for summer (or any season!). It’s fresh, juicy, and bursting with tangy berry flavors baked into every bite. This easy Bisquick blueberry cobbler recipe takes 30 minutes to make with fresh or frozen blueberries or canned blueberry pie filling.
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Why We Love This Recipe
- Fruit cobblers are perfect for using up summer fruits.
I love to make them as a quick and easy dessert to bring to picnics and potlucks. - They bake quickly.
Most cobbler recipes, including this Bisquick blueberry cobbler recipe, take only 30 minutes to bake, so you spend 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 can make this delicious blueberry cobbler any time of the year with frozen berries.
This simple cobbler recipe is so easy to use with fresh or frozen blueberries, blueberry pie filling, or even canned blueberries. You can also make a fruit cobbler with Bisquick and peach cobbler, a peach cobbler cake recipe, a cobbler made with Bisquick, blackberries, or cherries!
Using Bisquick makes the recipe nearly effortless, but you can also use my 3 ingredient biscuits recipe or biscuit recipe with self rising flour for a homemade biscuit topping without any baking mix.
Ingredient Notes and Substitutions
- Blueberries—this recipe can be made with fresh or frozen blueberries. You can also use canned blueberries. Drain and rinse them well and increase the cornstarch to 2 tablespoons. See the recipe for blueberry pie filling.
- Cornstarch – is necessary to thicken the filling. If you’re out of cornstarch, see this list of substitutions for cornstarch.
- Lemon juice enhances the flavor of the blueberries. For a pop of flavor, you can also add a teaspoon of freshly grated lemon zest.
- Sugar – we recommend regular granulated sugar, but you can use Splenda for baking. Do not use regular Splenda, as the fruit cobbler will not thicken properly. Instead, use a 1/2 regular Splenda and 1/2 sugar blend.
- Original Bisquick mix – you can make your own homemade Bisquick mix to substitute for this boxed baking mix.
- Milk – use whole milk or 2% milk.
- Butter – there’s really no substitute for butter in this recipe. We suggest grating the butter so it mixes easily with the biscuit topping ingredients.
Recommended Kitchen Tools
- Cast iron skillet or casserole dish
- Medium bowl
- Large round tablespoon or cookie scoop – for shaping the biscuits
How to Make the Best Bisquick Blueberry Cobbler
Whether you make this blueberry cobbler with pie filling, canned blueberries, or fresh or frozen blueberries, this delicious dessert is so easy to make.
See the recipe notes for how to make this recipe with canned blueberries or blueberry pie filling.
If the blueberries are frozen, there’s no need to thaw them!
- First, preheat the oven to 375º F.
🎯 TFN Pro Tip
Pop your butter in the freezer while you’re preparing the filling. It will be so much easier to grate!
- Then stir the blueberries, cornstarch, 1/2 cup of sugar, and lemon juice in a medium bowl. Pour into a cast-iron skillet or casserole dish and bake for 10 minutes. While you’re baking the filling, make the biscuit topping.
- Mix the Bisquick baking mix, remaining sugar, milk, and grated butter in a bowl to make the biscuit topping. The batter should be thick, almost like dough.
- Use a cookie scooper, ice cream scoop, or two large spoons to carefully drop round spoonfuls of dough over the hot blueberry mixture. Then, press the dough gently into the blueberry mixture.
- Bake the cobbler for 15 more minutes until the top is golden brown and the fruit is bubbly. Let cool for at least 10 minutes before serving.
Optional: melt butter to brush the tops of the cobbler biscuit dough after baking.
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
Frequently Asked Questions
Substitute regular Bisquick with 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 frozen blueberry cobbler in a 350ºF preheated oven for 30 minutes.
Store cooled Bisquick blueberry cobbler in a sealed container, or cover it with plastic wrap, and keep in the fridge for up to 4 days. Serve cold or allow the cobbler to come to room temperature for 15-20 minutes. Reheat it in the microwave if you prefer to serve it warm.
Yes! See the recipe notes below for how to easily substitute fresh or frozen berries with canned blueberries or blueberry pie filling.
Get More Easy Blueberry Recipes!
- Blueberry Sourdough Scones
- Blueberry Pound Cake
- Blueberry And Strawberry Salad
- Blueberry Muffins From Bisquick
If you tried this Bisquick blueberry cobbler recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Bisquick Blueberry Cobbler
Equipment
- skillet
- bowl
- cookie scoop - for shaping biscuits
Ingredients
- 4 cups fresh or frozen blueberries (about 32 ounces) *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
Instructions
- Preheat oven to 375ºF.
- 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 375ºF for 10 minutes.
- 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 the biscuits to submerge into the filling 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.
Nutrition
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Lauren says
I loved how easy this blueberry cobbler was to make. The flavor reminded me of the one my mom would make when I was a kid – she probably used bisquik too! Brought back yummy memories!
Anjali says
Omg this recipe was so good and so easy to make!! It was a great way to use up all of the blueberries I got at the farmer’s market today. Such a perfect dessert for summer!
Angela says
This was the perfect way to use up my blueberries. So good and easy to make too!