Bisquick Blueberry Cobbler

4.74 from 15 votes

Make this Bisquick blueberry cobbler with just a few simple ingredients for a cozy dessert bursting with juicy berries and a buttery, golden topping.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 301kcal

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

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.

Make your own Bisquick with my DIY baking mix recipe (linked).

Recipe Variations:

- Cinnamon sugar topping: Before baking, sprinkle a mixture of cinnamon and sugar over the biscuit topping for a sweet, spiced finish. This adds a warm flavor that pairs beautifully with the blueberries.

- Mixed berry cobbler: Swap out some of the blueberries for raspberries, blackberries, or chopped strawberries to make a classic berry cobbler. You can use the same total amount of fruit, just mix and match what you have on hand.

- Oat crumble biscuit top: Add ¼ cup of oats and 1 tablespoon of brown sugar to the Bisquick mixture. This gives the cobbler a rustic texture similar to fruit crisps, especially when topped with a tbsp butter melted over the biscuits right out of the oven.

Cinnamon vanilla twist: Stir ½ teaspoon of cinnamon and a dash of vanilla extract into the Bisquick topping before adding it to the baking dish. A pinch of baking powder can also be added for extra rise if your mix is homemade.

TFN Pro Tip:

Pop your butter in the freezer while you’re preparing the filling. It will be so much easier to grate!

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.

How to Store and Reheat:

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.