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Bisquick Blueberry Cobbler Recipe
If you’re craving a cozy, bubbling dessert that tastes like summer in a dish, this Bisquick Blueberry Cobbler Recipe is your new weeknight hero—simple, quick, and absolutely family-approved.
Bisquick Blueberry Cobbler Recipe – A Cozy Classic, Made Easier
This blueberry cobbler recipe is the shortcut version of an old fashioned blueberry cobbler my grandmother used to make, but with a modern twist: Bisquick baking mix does most of the heavy lifting. You still get that golden, buttery topping, those juicy blueberries, and that “just one more bite” feeling—without fussing over measuring flour, baking powder, and salt.
I love serving this easy blueberry cobbler on warm evenings when blueberries are everywhere and the house already feels busy. It’s the kind of bisquick dessert recipe you can throw together while the kids rinse the berries or your partner sets the table. In about 40 minutes, you’ve got a classic blueberry cobbler with bisquick that makes the whole kitchen smell like a small-town diner in July.
Besides being a simple blueberry cobbler, it’s also surprisingly flexible. You can use fresh or frozen berries, make it dairy-free if needed, and even stretch it into a “company’s coming” dessert with a scoop of vanilla ice cream or a spoonful of whipped cream.
Why You’ll Love This Bisquick Blueberry Cobbler Recipe
- Ridiculously easy: No fancy steps—just stir, pour, and bake.
- Quick weeknight dessert: From pantry to table in about 40 minutes.
- Uses pantry staples: Bisquick baking mix, sugar, milk, butter, and blueberries—nothing wild or hard to find.
- Works with fresh or frozen berries: Great for that bag of blueberries hiding in the freezer.
- Family friendly dessert: Kids, grandparents, and picky eaters all go back for seconds.
- Perfect summer blueberry dessert: Light enough for hot weather but cozy enough for cooler nights.
- Customizable: Turn it into a mixed fruit cobbler, add lemon, or make it a little “grown up” with warm spices.
- Easy for new bakers: If you can mix pancake batter, you can handle this bisquick cobbler recipe.
Ingredients for Bisquick Blueberry Cobbler
You don’t need a long list here—this homemade blueberry cobbler keeps things simple.
For the blueberry filling:
- 4 cups blueberries (fresh or frozen; if frozen, no need to thaw)
- Look for berries that are plump and deep in color. Smaller, wild blueberries bring extra flavor.
- 1/2 cup granulated sugar
- If your blueberries are very sweet, you can nudge this down to 1/3 cup.
- 1 tablespoon cornstarch
- Helps thicken the blueberry juices so they’re saucy, not watery.
- 1 teaspoon lemon zest (from about 1/2 a lemon)
- Brightens the flavor and balances the sweetness.
- 1 tablespoon lemon juice (fresh is best)
- 1 teaspoon vanilla extract
- Adds that warm, bakery-style aroma.
For the Bisquick cobbler topping:
- 1 cup Bisquick baking mix (original)
- You can use store-brand baking mix too; just be sure it already contains leavening and salt.
- 1/2 cup granulated sugar
- 1/2 cup milk (whole milk gives the richest flavor, but 2% works fine)
- 1/4 cup unsalted butter, melted
- Let it cool slightly so it doesn’t cook the batter.
- 1/2 teaspoon ground cinnamon (optional but recommended)
- Pinch of salt
- Balances the sweetness and gives the topping better flavor.
Optional for serving:
- Vanilla ice cream
- Whipped cream
- Extra lemon zest or a dusting of powdered sugar
If you’re watching sugar, you can reduce the total sugar by 2–4 tablespoons and it’ll still taste like a classic blueberry cobbler.
Step-by-Step Directions
You know what? This is one of those “stir and bake” recipes that still feels special enough for Sunday supper.
-
Preheat the oven
Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch or 9×9-inch baking dish with butter or nonstick spray. A glass or ceramic dish works best for even baking. -
Mix the blueberry filling
In a medium bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon zest, lemon juice, and vanilla. Gently stir so the blueberries are coated but not crushed.- If your berries are frozen and very icy, add an extra 1 teaspoon cornstarch.
-
Spread berries in the baking dish
Pour the blueberry mixture into the prepared dish and spread it into an even layer. Don’t worry if you see some sugar or cornstarch clumps; they’ll melt into the juices as it bakes. -
Make the Bisquick cobbler batter
In another bowl, whisk together Bisquick baking mix, 1/2 cup sugar, cinnamon, and a pinch of salt. Add the milk and melted butter and stir until just combined.- The batter should be thick but pourable—like a loose pancake batter. If it’s too thick, add 1–2 teaspoons more milk.
-
Add the batter over the blueberries
Spoon or pour the batter evenly over the blueberry layer. It’s okay if some blueberries peek through; that gives you those pretty, bubbly spots and a more rustic, old fashioned blueberry cobbler look. -
Bake the cobbler
Bake in the preheated oven for 30–35 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges.- If the top is browning too quickly, you can loosely cover it with foil for the last 5–10 minutes.
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Cool slightly before serving
Let the blueberry cobbler rest for at least 10–15 minutes. The filling will thicken as it cools, and the flavors settle in. Serve warm with ice cream or whipped cream if you like that classic diner-style finish.
Servings & Timing
- Yield: About 6–8 servings
- Prep Time: 10–15 minutes
- Bake Time: 30–35 minutes
- Total Time: About 45–50 minutes
If you’re cooking for a crowd, you can double the recipe and bake it in a 9×13-inch dish. Just keep an eye on it and add 5–10 minutes to the bake time if needed.
Fun Variations on This Simple Blueberry Cobbler
Once you’ve made this classic bisquick fruit cobbler, it’s hard not to start playing with flavors.
- Mixed Berry Cobbler: Use a mix of blueberries, raspberries, and blackberries for a more tangy, colorful cobbler.
- Blueberry-Peach Cobbler: Swap 2 cups of blueberries for sliced peaches—this makes a lovely summer blueberry dessert with extra sweetness.
- Cinnamon Sugar Crunch: Sprinkle 1–2 tablespoons of coarse sugar and a pinch more cinnamon over the batter before baking for a crunchy top.
- Lemon Blueberry Cobbler: Double the lemon zest and add a simple lemon glaze (powdered sugar + lemon juice) drizzled over the cooled cobbler.
- Gluten-Friendly Version: Use a gluten-free Bisquick-style baking mix and make sure your cornstarch and other ingredients are gluten-free.
- Almond Twist: Add 1/2 teaspoon almond extract to the blueberry filling for a bakery-style flavor that pairs beautifully with berries.
Storage & Reheating Tips
One of my favorite things about this easy blueberry cobbler is how well it holds up the next day—if you have any left.
- Room Temperature: Once cooled, you can keep the cobbler covered at room temperature for up to 1 day.
- Refrigerator: Store leftovers tightly covered in the fridge for 3–4 days.
- Freezer: For longer storage, freeze individual portions in airtight containers for up to 2 months.
Reheating:
- Microwave: Warm single servings for 20–30 seconds at a time until heated through.
- Oven: For a crisper topping, reheat in a 325°F oven for about 10–15 minutes, covered with foil so it doesn’t over-brown.
If you’re planning ahead for guests, you can assemble the blueberry filling and the dry Bisquick mixture separately the day before. Keep the berries in the fridge and the dry mix covered on the counter, then add the wet ingredients and bake right before serving.
Notes from My Kitchen (and My 50-Year-Old Tastebuds)
- Taste your berries first. Blueberries vary a lot. If they’re very tart, keep the sugar as written; if they’re sweet and in peak season, you can shave off a tablespoon or two of sugar from the filling.
- Don’t overmix the batter. A few small lumps are totally fine—it keeps the topping tender instead of tough.
- Let it rest. I know it smells amazing coming out of the oven, but giving it 10–15 minutes to settle really does improve the texture of the blueberry layer.
- Use real butter if you can. Margarine works in a pinch, but butter gives that classic flavor that reminds me of my mom’s Sunday cobblers.
- Pan choice matters a little. A lighter-colored metal or ceramic dish tends to brown the top more evenly than a very dark nonstick pan.
I tested this blueberry cobbler with bisquick using both fresh and frozen berries several times. Honestly, frozen blueberries did just as well; they just gave a slightly saucier filling, which nobody at my table complained about.
FAQs About Bisquick Blueberry Cobbler
Can I use frozen blueberries for this Bisquick Blueberry Cobbler Recipe?
Yes, you can use frozen blueberries straight from the freezer; just add an extra teaspoon of cornstarch if they’re very icy.
Do I have to use Bisquick, or can I use another baking mix?
Any similar all-purpose baking mix with leavening and salt should work, but flavor and texture might vary slightly.
How do I know when the cobbler is done?
The topping should be golden brown and set in the center, and the blueberry filling should be bubbling around the edges.
Can I reduce the sugar in this blueberry cobbler recipe?
Yes, you can reduce the sugar in both the filling and topping by 2–4 tablespoons total, especially if your berries are sweet.
What if my cobbler topping is getting too brown?
Loosely tent the dish with foil and keep baking until the center is cooked through.
Can I make this dairy-free?
Yes—use a plant-based butter and your favorite non-dairy milk (like oat or almond milk); the texture will still be delicious.
Can I double this recipe for a potluck?
Definitely. Double all ingredients and bake in a 9×13-inch pan, adding a few more minutes to the bake time as needed.
Is this more like a cake or a biscuit topping?
This Bisquick cobbler recipe lands right in the middle—soft and cake-like underneath, with slightly crisp, golden edges on top.
Final Thoughts on This Cozy Blueberry Cobbler with Bisquick
This Bisquick Blueberry Cobbler Recipe brings together everything I love in a dessert: real fruit, simple ingredients, and that comforting “homemade” feeling without a lot of stress. It’s the kind of family friendly dessert you can pull together on a Tuesday night and still be proud to serve on a Sunday afternoon.
If you try this easy blueberry cobbler, let me know how it turned out—did you use fresh or frozen berries, and did you add your own twist? Leave a comment, share a photo, or check out my other Bisquick fruit cobbler ideas next time you’re staring at a container of berries and wondering what sweet little thing to bake.
Bisquick Blueberry Cobbler
Ingredients
- 4 cups blueberries fresh or frozen; if frozen, no need to thaw
- 1/2 cup granulated sugar for blueberry filling; reduce to 1/3 cup if berries are very sweet
- 1 tablespoon cornstarch add 1 extra teaspoon if using very icy frozen berries
- 1 teaspoon lemon zest from about 1/2 a lemon
- 1 tablespoon lemon juice fresh is best
- 1 teaspoon vanilla extract
- 1 cup Bisquick baking mix original, or similar all-purpose baking mix with leavening and salt
- 1/2 cup granulated sugar for Bisquick cobbler topping
- 1/2 cup milk whole milk gives the richest flavor; 2% works fine
- 1/4 cup unsalted butter melted and slightly cooled
- 1/2 teaspoon ground cinnamon optional but recommended for the topping
- salt pinch, for the topping
- butter or nonstick spray for greasing the baking dish
- vanilla ice cream optional, for serving
- whipped cream optional, for serving
- lemon zest or powdered sugar optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch or 9x9-inch glass or ceramic baking dish with butter or nonstick spray.butter or nonstick spray
- In a medium bowl, combine the blueberries, 1/2 cup granulated sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Gently stir until the blueberries are evenly coated but not crushed. If your berries are very icy and frozen, add an extra teaspoon of cornstarch.4 cups blueberries, 1/2 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon vanilla extract
- Pour the blueberry mixture into the prepared baking dish and spread it into an even layer. Do not worry if some sugar or cornstarch clumps are visible; they will melt into the juices as it bakes.4 cups blueberries
- In another bowl, whisk together the Bisquick baking mix, 1/2 cup granulated sugar, ground cinnamon (if using), and a pinch of salt. Add the milk and melted butter and stir until just combined. The batter should be thick but pourable, like loose pancake batter. If it seems too thick, add 1–2 teaspoons more milk.1 cup Bisquick baking mix, 1/2 cup granulated sugar, 1/2 teaspoon ground cinnamon, salt, 1/2 cup milk, 1/4 cup unsalted butter
- Spoon or pour the batter evenly over the blueberry layer. It is fine if some blueberries peek through; this creates bubbly spots and a rustic cobbler look.1 cup Bisquick baking mix, 1/2 cup granulated sugar, 1/2 cup milk, 1/4 cup unsalted butter, 1/2 teaspoon ground cinnamon
- Bake in the preheated oven for 30–35 minutes, or until the topping is golden brown and set in the center and the blueberry filling is bubbling around the edges. If the top is browning too quickly, loosely cover the dish with foil for the last 5–10 minutes of baking.
- Let the blueberry cobbler rest for at least 10–15 minutes before serving so the filling can thicken and the flavors settle. Serve warm with vanilla ice cream, whipped cream, and an extra sprinkle of lemon zest or powdered sugar if desired.vanilla ice cream, whipped cream, lemon zest or powdered sugar
