There’s nothing like a cobbler made with fresh blueberries during the peak of summer, especially when topped with a scoop of ice cream!
Using Bisquick to make a blueberry cobbler is a quick shortcut that turns fresh berries into a warm, comforting dessert without a lot of fuss.
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Every summer we pick more berries than we can eat straight from the bowl, so I love recipes that quickly turn fresh fruit into a crowd-pleasing dessert. This Bisquick blueberry cobbler is one of those recipes: simple, fast, and full of bright blueberry flavor.
The filling becomes juicy and bubbling, while the topping bakes into soft, biscuit-like rounds. Serve the cobbler warm with vanilla ice cream or a dollop of whipped cream for a classic finish.
If you don’t have fresh berries, you can use canned blueberry pie filling in a similar method for a quick dump-style cobbler.
More Bisquick cobbler ideas:
- Bisquick Blackberry Cobbler
- Easy Bisquick Strawberry Cobbler
- Bisquick Peach Cobbler
- Chocolate Cobbler with Bisquick
- Bisquick Pecan Cobbler
Homemade Blueberry Cobbler Filling
For this cobbler I keep the filling straightforward. Fresh blueberries tossed with a bit of sugar, cornstarch, and lemon juice create a bright, slightly thickened fruit base.
Sugar sweetens the berries, cornstarch helps the juices set up as the cobbler cools, and lemon juice adds a touch of brightness. Right out of the oven the filling may look loose, but it firms up as it rests for 10–15 minutes.
The finished dessert is similar to a Southern-style sonker: a tender, biscuit-like topping nestled over a sweet, bubbling fruit filling.
If you want to use frozen blueberries, add an extra tablespoon of cornstarch because frozen berries often release more liquid. You may also need to extend the baking time by a few minutes if you bake from frozen.
More blueberry recipes:
- Bisquick Blueberry Muffins
- Homemade Blueberry Biscuits
How to Make Fresh Blueberry Cobbler with Bisquick
This cobbler comes together quickly and bakes into a homestyle dessert perfect for warm-weather fruit.
Ingredients You’ll Need
- Fresh blueberries
- Sugar
- Cornstarch
- Lemon juice
- Bisquick baking mix
- Sugar (for topping)
- Milk
- Butter (melted)
How to Make It:
Find the full printable recipe in the recipe card below
Prepare the filling. Combine the blueberries with sugar, cornstarch, and lemon juice in a deep-dish pie plate or similar baking dish. Toss gently so the berries are evenly coated.
Prepare the topping. Whisk together Bisquick, sugar, milk, and melted butter in a small bowl until smooth to form a thick batter.
Assemble and bake. Drop spoonfuls or rounds of the batter over the blueberries, leaving small gaps so the fruit can bubble through. Bake at 350°F for 35–40 minutes, until the topping is lightly golden and the filling is bubbling.
Let the cobbler rest for 10–15 minutes to let the filling thicken a bit before serving. It’s delicious warm with a scoop of ice cream or cooled to room temperature.
Notes and Adaptations:
- The filling will continue to thicken as the cobbler cools.
- Store leftovers covered in the refrigerator.
- If you don’t have a deep dish pie plate, use a 9×13″ baking dish, an iron skillet, or a 2-quart baking dish instead.
Recommended Equipment:
- Deep-dish pie plate or a similar baking dish
Bisquick Blueberry Cobbler
Ingredients
For the Filling:
- 3 cups fresh blueberries (about one 18-ounce container)
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
For the Topping:
- 1 cup Bisquick baking mix
- 1/4 cup sugar
- 1/3 cup milk
- 1/4 cup unsalted butter (melted)
Instructions
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Preheat oven to 350°F (175°C). Spray a deep-dish pie plate with nonstick spray or lightly butter it.
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Make the filling: add blueberries, sugar, cornstarch, and lemon juice to the pie plate and toss until the berries are evenly coated.
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Make the topping: in a small bowl stir together Bisquick, sugar, milk, and melted butter until smooth.
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Drop spoonfuls of the batter over the blueberry mixture, spacing them so some fruit shows through.
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Bake for 35–40 minutes or until the topping is lightly golden-brown and the filling is bubbling.
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Remove from oven and cool at least 10–15 minutes to let the filling thicken. Serve warm or cooled.
Notes
- The filling will continue to thicken as the cobbler cools.
- Leftovers should be covered and refrigerated for up to a few days.
- Swap the baking dish if needed: a 9×13″ pan, a skillet, or a 2-quart dish will work well.
- For frozen berries, add an extra tablespoon of cornstarch and bake a few minutes longer if starting from frozen.
Equipment
Nutrition
Nutrition info is automatically calculated and is not guaranteed for accuracy.
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