Bisquick Blueberry Cobbler
This Bisquick Blueberry Cobbler is a cozy, classic dessert made easier with Bisquick baking mix. Juicy, lemon-kissed blueberries bake under a golden, buttery, cake-like topping—perfect with vanilla ice cream or whipped cream.
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
Notes
This cobbler works well with fresh or frozen blueberries. Taste your berries first and adjust sugar slightly if they are very sweet or tart. For a stronger lemon flavor, increase the lemon zest and drizzle a simple lemon glaze (powdered sugar mixed with lemon juice) over the cooled cobbler. To make it dairy-free, use plant-based butter and non-dairy milk. Leftovers keep covered at room temperature for up to 1 day, or refrigerated for 3–4 days; reheat in the microwave or in a 325°F oven, covered, until warmed through.
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