Warm, saucy blueberries and a golden-brown buttery topping, there’s nothing better than a homemade Bisquick blueberry cobbler! With just 6 ingredients and 10 minutes prep, it’s a super easy dessert and a delicious way to enjoy fresh summer berries.
Easy Bisquick blueberry cobbler
Crustless blueberry pie and this easy Bisquick blueberry cobbler recipe is exactly where my mind goes when I see all those wonderful seasonal summer berries.
Using Bisquick mix to make cobbler gives you a buttery, fluffy topping. Paired with those juicy blueberries (that burst as they bake and thicken into a sweet sauce), it’s dessert heaven!
Bisquick blueberry cobbler is simple enough for just about anyone to bake. And it’ll make you feel like a seasoned dessert chef! Check out the recipe card below for exact measurements.
- Blueberries: If in season, choose fresh blueberries. Their taste is phenomenal. Of course, frozen blueberries will work too. If using frozen, don’t thaw them but use them straight from the freezer.
- Bisquick baking mix is the base of the cobbler batter. It’s a pre-made baking mix made of flour, cornstarch, shortening, and leavening agents and ensures the topping rises and puffs up.
- Granulated sugar adds the right amount of sweetness to the blueberry filling and the Bisquick topping.
- Flour: A little flour helps to thicken the blueberry sauce. Adding flour is optional. You can skip it if you don’t mind a slightly thinner sauce.
- Milk: I recommend whole milk or 2% milk to give the blueberry cobbler a tender crumb. You can also substitute butter.
- Melted butter adds richness to the batter. I prefer unsalted butter since the Bisquick mix already has salt.
You can customize the flavor of your simple blueberry cobbler by customizing the dish with one of the following optional ingredients:
- Lemon: Add the zest and juice of 1 organic lemon to the blueberries for a spark of bright, zesty aroma.
- Vanilla: Elevate the blueberry filling with 1 teaspoon of pure vanilla extract. I also like to add a few drops bitter almond extract for a hint of marzipan.
- Brown sugar: To give the blueberries a subtle caramel note, swap the white sugar for dark brown sugar.
- Spices: For some cozy warmth, add 1/2 teaspoon ground cinnamon and a pinch of ground cloves.
What type of baking dish can I use?
A round or square 8 to 9-inch baking pan or cast-iron skillet will work well here. I opted for a 9-inch pie plate. You could even use a 10-inch baking dish if that’s what you have on hand.
With a recipe like this, you can use anything that is oven safe. Blueberry cobbler isn’t meant to be a high-standing dessert, but a rustic, beautifully delicious mess. Unlike pie, cobbler is pretty versatile and forgiving.
How to make Bisquick blueberry cobbler
This easy Bisquick blueberry cobbler is one of the best cobblers I have ever tasted. The berries combined with the topping is just so yummy! Here’s the recipe step-by-step:ere
#1: Toss blueberries
- Pour the blueberries into a greased baking dish. Add 1/2 cup sugar and the flour. Toss until the berries are fully coated. Set aside.
#2: Mix Bisquick batter
- In a medium mixing bowl, whisk together the Bisquick mix, remaining 1/4 cup sugar, milk, and 6 tablespoons melted butter until combined to a soft batter.
#3: Bake blueberry cobbler
- Use a spoon to drop dollops of Bisquick dough over the blueberries in the baking dish.
- Transfer the baking dish toa 350°F oven and bake for 35 to 40 minutes until the top looks golden brown and the blueberries are bubbly.
- Remove from the oven and let cool for 10 minutes.
- Serve warm with a sprinkle of powdered sugar, sweetened whipped cream, or a scoop of vanilla ice cream. Enjoy!
Blueberry cobbler with Bisquick is the best because you can serve it for every occasion. Follow these quick tips, and your cobbler will turn out perfect!
- Butter it up: Grease your baking dish really well to prevent sticking.
- Toss the blueberries: Don’t skip tossing your berries in flour. Doing so also thickens the blueberry mixture.
- Runny filling: If the cobbler turns out too runny, allow it some time to set after baking or refrigerate it until it has firmed up.
- Undercooked berries: If the filling isn’t saucy, the cobbler probably hasn’t cooked long enough to allow the berries to release their juices.
- Cover the pan: If the Bisquick topping is browning too quickly, cover it loosely with foil to prevent it from burning.
How to store Bisquick blueberry cobbler
Wait until the cobbler has fully cooled down to room temperature before storing. It will last in the refrigerator for up to 4 days.
It’s best to wrap the dish you baked it in plastic as it can be messy to scoop the leftovers into another container.
Reheat Bisquick blueberry cobbler
To reheat your cobbler, pop it back in a 300°F oven for 5 to 10 minutes or zap individual portions in the microwave for 15 seconds at a time until warm. Garnish with a scoop of ice cream and enjoy!
Freeze the baked cobbler
Allow the cobbler to cool down to room temperature. Then wrap the baking dish in plastic wrap and a layer of tin foil. You can freeze the cobbler for 5 to 6 months.
When it’s time to eat, let the cobbler defrost completely at room temperature, then bake in a preheated oven at 300°F for 10 minutes or until warmed through.
Freeze the unbaked cobbler
Once assembled, wrap the baking dish well in both plastic wrap and foil. Freeze the cobbler for 5 to 6 months.
To bake, let the Bisquick blueberry recipe fully thaw in the fridge overnight. Then follow the recipe directions to bake. Because everything is already assembled, you don’t have to worry about the blueberries being challenging to work with after thawing.
- 3 cups / 600 g / 21 oz fresh blueberries
- 3/4 cup / 150 g / 5.3 oz granulated sugar, divided
- 2 tbsp flour
- 1 1/4 cups / 150 g / 5.3 oz Bisquick baking mix
- 1/2 cup / 120 ml / 4 fl oz whole milk
- 7 tbsp / 100 g / 3.5 oz butter, melted
- Prep work. Preheat the oven to 350°F / 180°C / gas mark 4. Grease an 8 or 9-in / 20 or 23-cm baking pan or pie dish with 1 tablespoon melted butter.
- Toss blueberries. Pour the blueberries into the greased baking dish. Add 1/2 cup sugar and the flour. Toss until the berries are fully coated. Set aside.
- Mix Bisquick batter. In a medium mixing bowl, whisk together the Bisquick mix, remaining 1/4 cup sugar, milk, and 6 tablespoons melted butter until combined to a soft batter.
- Bake blueberry cobbler. Use a spoon to drop dollops of Bisquick dough over the blueberries in the baking dish. Transfer the baking dish to the oven and bake for 35 to 40 minutes until the top looks golden brown and the blueberries are bubbly.
- Serve. Remove from the oven and let cool for 10 minutes. Serve warm with a sprinkle of powdered sugar, sweetened whipped cream, or a scoop of vanilla ice cream. Enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 401Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 38mgSodium: 436mgCarbohydrates: 58gFiber: 3gSugar: 39gProtein: 4g
What is a Bisquick cobbler?
Bisquick blueberry cobbler is a delicious fruit dessert. It consists of a sweet, saucy blueberry filling topped with a thick, biscuit-style Bisquick batter. There are many versions of this dish. Some have a soft, cake-like topping rather than biscuits.
Should I use fresh or frozen blueberries?
You can prepare this blueberry cobbler recipe with both fresh and frozen blueberries. During the summer months, when fresh produce is abundant, I would always opt for fresh, sun-ripened berries. They simply have the best flavor!
But even frozen blueberries are fine because we toss the berries with flour, so there’s no need to worry about ending up with a watery cobbler.
Whether you choose fresh or frozen, any juice released from the berries will cook with the sugar and flour to create a lovely thickened, sweet sauce to accompany your cobbler.
The main concern with frozen fruit is the amount of liquid released once they thaw. I recommend using blueberries straight from the freezer. They are much easier to handle than thawed berries.
So, enjoy this delicious blueberry cobbler any time of year. It’ll taste fabulous no matter what type of berries you start out with!
Can I use blueberry pie filling?
Of course! Blueberry pie filling cuts down on the number of ingredients and is a handy shortcut. A 21-oz can should be enough for this Bisquick cobbler recipe.
Can I use other fruits?
Sure thing! You can substitute the blueberries in this recipe with so many other tasty fruits and get a mouthwatering blueberry cobbler without changing any of the other ingredients. The only thing you might change is adding more or less sugar depending on the sweetness of the fruit.
Here are some ideas to try:
- Strawberries, blackberries, raspberries, or a mix of different berries
Reasons to love Bisquick blueberry cobbler
- Easy to make: It doesn’t get much easier than this quick and delicious blueberry cobbler with Bisquick.
- Sweet + delicious: A buttery, golden brown Bisquick crust, and a juicy, sweet, and tart blueberry filling make the best blueberry dessert.
- Pantry staple ingredients: All ingredients are everyday baking items you probably already have in your kitchen.
Other things to make with Bisquick
After baking this blueberry cobbler, you’ll be obsessed with Bisquick desserts. I know because the same happened to me. And luckily, we have a bunch more that taste just as scrumptious that you can try next!