Bisquick Blueberry Cobbler Recipe
If you’re craving a warm, bubbly dessert that tastes like summer and comfort all in one spoonful, this Bisquick Blueberry Cobbler Recipe is about to become your new favorite.
Bisquick Blueberry Cobbler Recipe: Cozy, Simple, and So Satisfying
This Bisquick Blueberry Cobbler Recipe is my go-to “people are coming over in an hour” dessert—juicy blueberries, a soft golden biscuit topping, and barely any fuss. It’s a classic blueberry cobbler made easier with Bisquick baking mix, which means no hauling out half your pantry or worrying about perfect pastry skills.
I’ve been making some form of blueberry cobbler with Bisquick since the late ’90s, when my kids were little and I needed a quick blueberry cobbler that didn’t leave me with a mountain of dishes. These days, it’s the dessert I pull out for Sunday dinners, potlucks, and any time blueberries are on sale and I can’t resist. It works with fresh or frozen berries, turns into the loveliest summer blueberry dessert, and honestly feels like an old fashioned blueberry cobbler that your grandma might have made.
Health-wise, this isn’t exactly a kale salad, but using real fruit, a moderate amount of sugar, and the option to cut back on butter or swap in milk for part of the cream makes it a more wholesome treat than a lot of store-bought desserts. And because it’s a family friendly dessert, you can put a scoop of vanilla ice cream on top and call it a day—everyone’s happy.
Let me walk you through how to make this simple blueberry cobbler, and I’ll share all the little tricks I’ve learned along the way.
Why You’ll Love This Recipe
- Uses pantry staples you probably already have (hello, Bisquick and frozen blueberries).
- Ready in about an hour from start to finish—perfect for last-minute guests.
- Works with fresh or frozen berries, so you can enjoy homemade blueberry cobbler year-round.
- Kid-friendly, crowd-pleasing, and just sweet enough without being over the top.
- The topping is soft, fluffy, and slightly crisp on the edges—cobbler perfection.
- Easy to scale up for a party or cut in half for a smaller household.
- No mixer needed—just a bowl, a whisk, and a baking dish.
- Flexible recipe: it doubles as a base for any Bisquick fruit cobbler (peach, blackberry, or mixed berry).
Ingredients
You don’t need anything fancy for this blueberry cobbler recipe. Here’s exactly what I use for an 8×8-inch pan.
For the blueberry filling:
- 4 cups blueberries, fresh or frozen (no need to thaw frozen)
- ½ cup granulated sugar (bump to ⅔ cup if your berries are very tart)
- 1 tablespoon lemon juice (fresh if you can; bottled works in a pinch)
- 1 teaspoon lemon zest (optional but brightens the flavor)
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch (for thickening the juices)
- 1 pinch kosher salt
For the Bisquick cobbler topping:
- 1 cup Bisquick baking mix
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon (optional, but so good)
- ½ cup milk (whole milk gives a richer topping, but 2% is fine)
- 2 tablespoons unsalted butter, melted (plus extra for greasing the dish)
- ½ teaspoon vanilla extract
Optional for serving:
- Vanilla ice cream
- Whipped cream
- Extra lemon zest or a sprinkle of cinnamon sugar on top
A few ingredient tips from my kitchen to yours:
- If your blueberries are out of season and a bit dull, don’t be shy with the lemon zest and vanilla—they really wake up the flavor.
- I like regular Bisquick, but the Heart Smart variety also works if that’s what you keep in your pantry.
Directions
This easy blueberry cobbler comes together in a few simple steps. Take your time and enjoy the process—the house is going to smell amazing.
-
Preheat the oven and prep the pan.
Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with butter or nonstick spray so the Bisquick cobbler recipe doesn’t stick. -
Mix the blueberry filling.
In a large bowl, combine the blueberries, sugar, lemon juice, lemon zest, vanilla, cornstarch, and salt. Gently toss until the berries are evenly coated and the cornstarch no longer looks dusty. If you’re using frozen berries, work a little quickly so they don’t start to thaw in your hands and turn everything purple. -
Spread the berries in the dish.
Pour the blueberry mixture into the prepared baking dish and spread it out in an even layer. You should see some sugar and cornstarch mixture at the bottom—that’s what will turn into a glossy, thick sauce once baked. -
Make the Bisquick topping.
In a medium bowl, whisk together the Bisquick mix, sugar, and cinnamon. Stir in the milk, melted butter, and vanilla just until combined. The batter will be thick but pourable—kind of like pancake batter. If it looks too stiff, add 1–2 extra tablespoons of milk. -
Add the topping over the berries.
Spoon the cobbler batter over the blueberries in rustic dollops, leaving a few small gaps so steam can escape. Don’t worry about making it perfect; those uneven spots become the best golden-brown, crispy bits. -
Bake until bubbly and golden.
Place the dish on the center rack and bake for 35–45 minutes, or until the topping is golden brown and the blueberry filling is bubbling up around the edges. If the top is browning too fast, loosely tent it with foil for the last 10 minutes. -
Cool slightly before serving.
Let your blueberry cobbler with Bisquick rest for at least 15–20 minutes. The juices will thicken as it cools, and the flavors settle in. It’ll still be plenty warm and cozy for serving. -
Serve and enjoy.
Spoon the warm cobbler into bowls, add a scoop of vanilla ice cream or a dollop of whipped cream, and enjoy that classic blueberry cobbler comfort. You know what? A second scoop isn’t a bad idea either.
Servings & Timing
- Yield: About 6–8 servings
- Prep Time: 15 minutes
- Bake Time: 35–45 minutes
- Rest Time: 15–20 minutes
- Total Time: About 1 hour 10 minutes
This makes an ideal weeknight dessert, but it’s special enough for holidays, cookouts, or “just because” weekends.
Variations
If you love a base recipe you can play with, this one’s a keeper. Here are some fun twists:
- Mixed Berry Cobbler: Replace half the blueberries with raspberries, blackberries, or sliced strawberries for a colorful Bisquick fruit cobbler.
- Lighter Version: Use Bisquick Heart Smart, reduce sugar in the topping to 2 tablespoons, and use 2% milk.
- Cinnamon Sugar Top: Sprinkle a teaspoon of cinnamon sugar over the batter before baking for a bakery-style finish.
- Lemon Blueberry Cobbler: Add an extra teaspoon of lemon zest to the topping and a touch more to the filling for a bright, citrusy twist.
- Gluten-Free Swap: Use a gluten-free Bisquick mix and check that your cornstarch is gluten-free to turn this into a gluten-free blueberry cobbler recipe.
- Peach-Blueberry Cobbler: Replace 2 cups of blueberries with sliced peaches for a summer cobbler that tastes like a farmers’ market in a pan.
Storage & Reheating
One of the perks of this simple blueberry cobbler is that it keeps well—if you have leftovers.
- Room Temperature: Let the cobbler cool completely, then cover it and keep it at room temperature for up to 1 day.
- Refrigerator: Store leftovers, covered, in the fridge for up to 4 days.
- Freezer: For longer storage, freeze cooled cobbler in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat:
- Single servings: Microwave on medium power for 30–60 seconds until warm.
- Larger amounts: Cover the baking dish with foil and warm in a 325°F oven for 15–20 minutes, or until heated through.
For make-ahead convenience, you can mix the dry topping ingredients in advance and keep them in a jar, then just add the wet ingredients when you’re ready to bake.
Notes
A few personal notes from testing this recipe more times than I should probably admit:
- Juicier vs. thicker filling: If you like a very saucy cobbler, stick with 2 tablespoons of cornstarch. For a thicker, sliceable filling, use 2½–3 tablespoons.
- Sweetness check: Blueberries vary a lot; taste a few berries before you start. If they’re very tart, go toward the higher end of the sugar range.
- Pan size: An 8×8-inch pan gives you a nice thick layer of fruit and topping. A 9×9-inch pan works too; the cobbler will be a little thinner and may bake slightly faster.
- Golden color: If your topping isn’t browning by the 30-minute mark, you can bump the oven up to 400°F for the last 5–10 minutes—just keep an eye on it.
- Let it rest: I know it smells tempting, but resting time really matters. If you scoop it straight from the oven, the filling will seem runny; give it 15–20 minutes and it thickens beautifully.
And a small thing, but important: don’t skip the pinch of salt. It pulls the flavors together and keeps the cobbler from tasting flat.
FAQs
Can I use frozen blueberries for this Bisquick Blueberry Cobbler Recipe?
Yes, frozen blueberries work very well—use them straight from the freezer and add 5–10 minutes to the baking time if needed.
Do I need to thaw frozen berries first?
No, don’t thaw them; they release too much liquid if thawed, which can make the cobbler soupy.
Can I make this blueberry cobbler recipe dairy-free?
Yes, use a plant-based milk (like almond or oat) and a dairy-free butter or neutral oil; the texture will still be soft and tender.
Why is my cobbler topping soggy?
Usually it’s underbaked or the fruit is extra juicy—bake until the top is fully golden and the filling is bubbling all the way in the center.
Can I double this Bisquick cobbler recipe for a crowd?
Absolutely; double all ingredients and bake in a 9×13-inch pan, adding a few extra minutes to the baking time if needed.
What’s the best way to reheat leftovers?
For the best texture, reheat in the oven at 325°F, covered with foil, until warmed through; the microwave works for quick single servings.
Can I use another fruit besides blueberries?
Yes, this is a great base for peach, cherry, blackberry, or mixed fruit cobblers—just keep the fruit amount about the same and adjust sugar to taste.
Is this an old fashioned blueberry cobbler or more like a cake?
This one sits right in the middle: it has that old-fashioned, biscuit-style topping but with a softer, cake-like crumb thanks to the Bisquick baking mix.
Conclusion
This Bisquick Blueberry Cobbler Recipe brings together everything I love about home baking—simple ingredients, cozy flavors, and a dessert that makes people lean back in their chairs and say, “Wow, that hit the spot.” It’s a classic blueberry cobbler made easy, but it still feels special every single time.
If you make this, I’d love to hear how it turned out for you—leave a comment, rate the recipe, or tell me what fruit combo you tried. And if you enjoy this, you might also like trying a peach Bisquick cobbler or a simple mixed berry version next; once you get comfortable with the base recipe, the possibilities are wide open.
Bisquick Blueberry Cobbler
Ingredients
- 4 cups blueberries fresh or frozen; no need to thaw frozen
- 1/2 cup granulated sugar use up to 2/3 cup if berries are very tart
- 1 tablespoon lemon juice fresh preferred; bottled works
- 1 teaspoon lemon zest optional, brightens flavor
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch for thickening; use 2½–3 tbsp for thicker filling
- 1 pinch kosher salt
- 1 cup Bisquick baking mix regular or Heart Smart
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon optional, for the topping
- 1/2 cup milk whole milk for richer topping; 2% is fine
- 2 tablespoons unsalted butter melted, plus extra for greasing the baking dish
- 1/2 teaspoon vanilla extract for the topping
- vanilla ice cream optional, for serving
- whipped cream optional, for serving
- extra lemon zest or cinnamon sugar optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish with butter or nonstick spray so the cobbler doesn’t stick.
- In a large bowl, combine the blueberries, 1/2 cup granulated sugar (or up to 2/3 cup if berries are very tart), lemon juice, lemon zest, 1 teaspoon vanilla extract, cornstarch, and a pinch of kosher salt. Gently toss until the berries are evenly coated and the cornstarch no longer looks dusty.
- Pour the blueberry mixture into the prepared baking dish and spread it into an even layer. Some sugar and cornstarch mixture will settle at the bottom; it will turn into a glossy, thick sauce as it bakes.
- In a medium bowl, whisk together the Bisquick baking mix, 1/4 cup granulated sugar, and ground cinnamon (if using). Stir in the milk, melted butter, and 1/2 teaspoon vanilla extract just until combined. The batter should be thick but pourable, similar to pancake batter. If it seems too stiff, add 1–2 extra tablespoons of milk.
- Spoon the cobbler batter over the blueberries in rustic dollops, leaving small gaps so steam can escape. The uneven spots will bake into golden-brown, crispy bits.
- Place the baking dish on the center rack and bake for 35–45 minutes, or until the topping is golden brown and the blueberry filling is bubbling up around the edges and in the center. If the top is browning too quickly, loosely tent with foil for the last 10 minutes.
- Remove the cobbler from the oven and let it rest for at least 15–20 minutes. The juices will thicken as it cools and the flavors will settle.
- Spoon the warm cobbler into bowls. Top with vanilla ice cream or whipped cream and, if desired, extra lemon zest or a sprinkle of cinnamon sugar. Serve warm.
