Name: Bisquick Mix Blueberry Cobbler
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup Bisquick baking mix; 1/2 cup granulated sugar (plus 2 tbsp for blueberries); 1/2 cup milk; 2 tbsp butter, melted; 2 cups fresh or frozen blueberries; 1 tsp lemon juice (optional); 1/4 tsp ground cinnamon (optional)

Why You’ll Love This Recipe

This blueberry cobbler is incredibly easy to make with just a few pantry staples and fresh or frozen blueberries. The Bisquick topping bakes into a fluffy, cake-like layer that pairs perfectly with the bubbly, sweet fruit underneath. It’s a warm, nostalgic dessert that’s ideal with a scoop of vanilla ice cream and can be made all year round.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Bisquick baking mix
Granulated sugar
Milk
Butter (melted)
Fresh or frozen blueberries
Lemon juice (optional, for brightness)
Ground cinnamon (optional)

Directions

Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
In a mixing bowl, combine Bisquick, milk, and melted butter. Stir until just combined to form a batter.
In another bowl, toss blueberries with sugar and lemon juice (if using).
Pour the batter into the prepared baking dish and spread evenly.
Spoon the blueberry mixture evenly over the batter. Do not stir—this creates the cobbler’s layered effect.
Sprinkle cinnamon on top if desired.
Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let cool slightly before serving.

Servings and timing

This recipe serves 6–8 people. Prep time is about 10 minutes, and bake time is 40–45 minutes. Cooling time is approximately 10 minutes before serving.

Variations

Mixed Berry Cobbler: Use a combination of blueberries, raspberries, and blackberries.
Peach-Blueberry Cobbler: Add sliced peaches for a fruity twist.
Spiced Version: Add a pinch of nutmeg or allspice with the cinnamon.
Crispier Top: Sprinkle a little coarse sugar on top before baking for added texture.
Lemon Zest: Add lemon zest to the batter or berry mix for a bright citrus note.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 30–45 seconds or rewarm the whole dish in the oven at 325°F (165°C) for 10–15 minutes. The cobbler can also be frozen for up to 2 months; thaw overnight in the fridge and reheat before serving.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work well. No need to thaw them—just toss with sugar and add directly to the cobbler.

Do I need to cook the blueberries first?

No, the blueberries will cook down and become juicy during baking.

Can I use almond or oat milk instead of regular milk?

Yes, most milk alternatives will work fine in this recipe.

Is it okay to reduce the sugar?

Yes, adjust the sugar in the fruit filling or batter to suit your taste.

Can I double the recipe?

Absolutely. Use a 9×13-inch baking dish and increase the baking time slightly.

What can I serve with blueberry cobbler?

Vanilla ice cream, whipped cream, or a drizzle of cream all pair beautifully.

Why shouldn’t I stir the batter and blueberries?

Not stirring allows the batter to rise around the berries as it bakes, creating a layered cobbler texture.

Can I make this cobbler gluten-free?

Yes, use a gluten-free Bisquick mix and ensure all other ingredients are gluten-free.

How do I know when the cobbler is done?

The top should be golden and firm, and a toothpick inserted in the center should come out clean.

Can I prepare it in advance?

You can mix the filling and batter separately, refrigerate, and assemble just before baking.

Conclusion

Bisquick mix blueberry cobbler is a simple, delicious dessert that comes together in no time and always satisfies. With its juicy berry filling and soft, biscuit-like topping, it’s a crowd-pleaser for any occasion. Whether served warm with ice cream or enjoyed straight from the pan, this cobbler is a timeless classic you’ll return to again and again.