Delish Blueberry Cobbler with Bisquick

I made this Delish Blueberry Cobbler with Bisquick because sometimes you want dessert in the time it takes to locate the whisk you swore you put back last week. It’s everything I love about summer desserts: jammy blueberries, a buttery, golden top, and zero pastry school. The Bisquick keeps it unfussy, the fruit does the heavy lifting, and you get to pretend you “baked” without breaking a sweat or a single mixing bowl. Why try it? Because it’s basically a warm hug with a crisp edge—and it makes vanilla ice cream feel important.

Family chaos update: I let my husband “help” once by measuring the blueberries with a coffee mug. He confidently announced, “Two cups,” while holding a 12-ounce novelty mug that says World’s Okayest Dad. The cobbler was almost a blueberry soup, and the kids still inhaled it like tiny dessert vacuums. I told them we’d call it rustic. They called it gone. And yes, I used a pan that was clearly too small because I love living on the edge (of overflow).

Time-Saving Hacks

– Use frozen blueberries straight from the bag. Do not thaw unless you enjoy purple hands and regret.
– Melt the butter in the baking dish while the oven preheats. Is this lazy? Yes. Is it genius? Also yes.
– Mix the batter in a large measuring cup. It pours neatly and pretends to be a bowl.
– Skip the whisk and shake everything in a jar with a lid. It’s culinary maracas.
– Line your counter with parchment so “clean-up” means crumpling paper like a raccoon.

Serving Ideas

– Scoop it hot with vanilla ice cream so it melts into cobbler sauce. Call it intentional.
– Dollop Greek yogurt and call it breakfast. I won’t snitch.
– Serve with coffee if you’re civilized, wine if the kids had opinions today.
– A sprinkle of lemon zest right before serving if you want everyone to think you read cookbooks for fun.
– Or eat it cold from the pan, leaning on the fridge door like a 3 a.m. philosopher.

What to Serve It With

– Crispy bacon and scrambled eggs for a brunch that says “I believe in balance.”
– A simple spinach salad with vinaigrette—fancy name, two-ingredient dressing.
– Grilled chicken or burgers if you’re doing summer things and want dessert to do the heavy lifting.
– Sparkling water with lemon, or a lazy spritz because bubbles make everything feel celebratory.

✔Tips & Mistakes

– Don’t overmix the batter. Lumps are fine; we’re not making crème brûlée.
– Add a squeeze of lemon juice and a pinch of salt to the blueberries. They’re tiny flavor megaphones.
– If using frozen berries, toss them with a teaspoon of cornstarch so it’s cobbler, not blueberry lagoon.
– Preheat properly. A hot oven gives that top its golden attitude.
– Pan size matters—an 8×8 or 9×9 is your friend. Too small and it bubbles over like my emotions at PTA.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Cool completely before covering so it doesn’t steam into sadness.
– Fridge: up to 3 days. Reheat in a warm oven or microwave until cozy.
– Freezer: wrap slices tightly and freeze up to 2 months. Thaw in the fridge, warm in the oven, pretend it’s fresh.

✔Variations and Substitutions

– Mixed berries: raspberries, blackberries, or strawberries if blueberries are playing hard to get.
– Peach-blueberry mash-up: summer’s power couple.
– Lemon poppy seed: zest + a teaspoon of poppy seeds in the batter, because personality.
– Cinnamon-vanilla: 1/2 teaspoon cinnamon + 1 teaspoon vanilla for that bakery candle vibe.
– Gluten-free: use the gluten-free Bisquick—it behaves nicely.
– Dairy-free: swap butter for coconut oil or a vegan butter, milk for almond/oat. Still delish.
– Lower sugar: cut it by a third and add lemon zest. See? We’re responsible now.
– Deconstructed: toss berries with sugar, bake, spoon over store-bought biscuits. Call it modern plating and keep the secret.

Frequently Asked Questions

Delish Blueberry Cobbler with Bisquick

This easy blueberry cobbler uses Bisquick for a tender, cakey crumb, loads of juicy berries, and a buttery top—perfect warm with ice cream.

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup unsalted butter melted
• ▢ 1 cup Original Bisquick mix
• ▢ 1 cup whole milk room temperature
• ▢ 0.75 cup granulated sugar for the batter
• ▢ 1 teaspoon vanilla extract
• ▢ 0.25 teaspoon kosher salt
• ▢ 4 cups fresh blueberries rinsed and patted dry
• ▢ 0.25 cup granulated sugar for tossing with berries
• ▢ 1 tablespoon lemon juice freshly squeezed
• ▢ 0.5 teaspoon ground cinnamon optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Place the butter in a 9x13 inch baking dish and set it in the oven until melted and sizzling, about 5 minutes.
• In a bowl, toss blueberries with 0.25 cup sugar, lemon juice, and cinnamon; set aside.
• In a separate bowl, whisk Bisquick, 0.75 cup sugar, milk, vanilla, and salt until smooth.
• Remove the hot pan and swirl to coat with melted butter. Pour the batter evenly into the pan over the butter; do not stir.
• Spoon the blueberry mixture evenly over the batter. Do not stir.
• Bake until the top is golden and the edges are bubbly, 40 to 45 minutes. Cool 10 minutes before serving.

Notes

If using frozen blueberries, do not thaw; toss straight from the freezer and add 5 minutes to the bake time. Leftovers keep covered at room temperature for 1 day or refrigerated for 3 days. Rewarm in a 325°F oven until just heated through.