round tablespoon or cookie scoop for shaping biscuits
Ingredients
4cupsblueberries, fresh or frozen (2-16 oz containers)*see notes for canned, or pie filling
1tablespooncornstarch
1teaspoonlemon juice
⅔cupsugar, divided(can substitute with Splenda sugar [baking] mix - see notes)
1½cups Bisquick mix(see notes for DIY baking mix recipe)
½cupmilk(whole milk or 2%)
3tablespoonbutter, 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
Make your own Bisquick with my DIY baking mix recipe (linked). Recipe substitutions for blueberries:
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.
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 blueberry 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.