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Bisquick Blueberry Cobbler Recipe

Bisquick Blueberry Cobbler

This Bisquick Blueberry Cobbler is a cozy, simple dessert made with juicy blueberries and a soft, golden biscuit-style topping using Bisquick baking mix. Perfect for last-minute guests, weeknight treats, or any time you’re craving a warm, fruity dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 6 servings

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.

Notes

For a juicier cobbler, use 2 tablespoons of cornstarch; for a thicker, sliceable filling, use 2½–3 tablespoons. Taste a few blueberries before starting and adjust the sugar if they are very tart. An 8x8-inch pan gives a thicker layer of fruit and topping; a 9x9-inch pan also works and may bake slightly faster. If the topping isn’t browning by around 30 minutes, you can increase the oven temperature to 400°F for the last 5–10 minutes, watching closely. Letting the cobbler rest 15–20 minutes after baking helps the filling set and prevents it from being too runny.
Keyword Bisquick Blueberry Cobbler, Bisquick Dessert, Blueberry Cobbler, Easy Cobbler Recipe, Fruit Cobbler, Summer dessert
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