Bisquick Blueberry Cobbler

My Bisquick Blueberry Cobbler recipe comes together with just five simple ingredients and delivers a golden brown topping over a juicy fruit filling that truly lets those blueberries shine.

this Recipe

I’ve always preferred cobblers that don’t completely bury the fruit under dough or in breading, and this one is perfect for that. The biscuit topping bakes up leaving plenty of room for the fresh blueberries to bubble and stay the stars of the show. It’s a great way to celebrate blueberry season or to just put a few cups of berries to good use any day of the year.

Ingredients

5-Ingredient Blueberry Cobbler with Bisquick

The magic here is in the balance. Using half & half instead of milk in the biscuit mixture gives it a richer flavor and a more tender crumb. That being said, if all you have is whole milk, your cobbler will still be delicious. Melted butter adds another layer of richness, and you can use salted, unsalted, or even margarine, whatever you have on hand.

The topping browns beautifully in the oven while the blueberry filling turns into a sweet, juicy base that’s just like a blueberry pie. And because the dough doesn’t sink into the fruit, you get distinct bites of soft biscuit and warm cobbler fruit in every spoonful.

This is a simple cobbler recipe using Bisquick, though if you’re in the mood for a more classic version, try my Old-Fashioned Blueberry Cobbler made with basic pantry staples, lemon juice and vanilla.

Recipe Process Overview: Bisquick Blueberry Cobbler

Bisquick Blueberry Cobbler is all about minimal effort and maximum flavor.

1- Start by washing your blueberries, (no need to dry them) and giving them a light coating of Bisquick and sugar. This helps the fruit filling thicken a bit and brings out that juicy fruit sweetness. Pour the prepared berries into the bottom of a baking dish and set aside. 9 x 9 works well, but anything close in size will do.

2- Then, in another bowl, mix more Bisquick, melted butter, more sugar, and half & half.

3- Drop mounds of dough on top and gently press them down, leaving some space for the blueberries to peek through and bubble up.

4- Bake at 375 degrees until the topping is golden brown and the fruit is bubbling. The baking time should be around 40 minutes, and your kitchen will smell amazing as it all comes together.

Serving and Storing Tips

Once it’s out of the oven, give your warm cobbler a few minutes to settle, then serve it up with a big scoop of vanilla ice cream. It’s the perfect dessert for summer days or any night you need a quick dessert.

Leftover cobbler should be stored in an airtight container in the fridge. It will keep for 3-4 days, and you can reheat individual servings in the microwave. However, this is best right after it is baked.

Extra! Extra! Read All About It!

Use what you have: Salted, unsalted, or margarine all work fine in this recipe. Just melt butter before mixing into the dry ingredients.

Milk options: Half & half gives the best texture, but whole milk is a solid backup plan.

Blueberry swap: I'm not a proponent of frozen blueberries for cobbler. I like them for so many other things but just not in cobbler. If all you have is frozen, feel free to give it a try!

More Bisquick love: Try my other simple Bisquick recipes like Strawberry Shortcake made with Bisquick or The Easiest Bisquick Chicken and Dumplings for more simple, satisfying meals and desserts.

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