This Blueberry Cobbler recipe with bisquick is the perfect summer dessert, and it’s easier than pie! Serve it warm with ice cream on top.
One of my extended family’s favorite desserts is berry cobbler. My mom often makes raspberry or mixed berry cobbler. She has to double the recipe so that there is enough to go around. This bisquick blueberry cobbler recipe is adapted from the recipe she passed down to me.
Everything You Need To Know About Blueberry Cobbler
Ingredients Needed and Substitutes
This is one of those desserts you can make at a moment’s notice as long as you have fresh, frozen, or canned blueberries on hand! Put in in the oven before dinner, and dessert will be ready when you want it.
- Bisquick: You can make your own homemade bisquick via my recipe here if you don’t have a box of store-bought bisquick on hand.
- Sugar: You’ll need equal amounts of granulated sugar and brown sugar. We use a combination of both for the best flavor and texture, but you can use all of either one if you prefer.
- Vanilla: The vanilla extract adds flavor. You could also use almond extract or lemon extract instead of vanilla.
- Cinnamon: We added a little ground cinnamon for extra flavor. You can skip this if you prefer.
- Milk: Whole milk adds moisture and fat. Although you can use other milk, we suggest using whole milk for the best results.
- Butter: We used salted butter for this recipe. If you want to use unsalted butter, you’ll need to add a little salt.
- Blueberries: Fresh, frozen, and canned blueberries all work in this blueberry cobbler recipe. But if you want to use frozen blueberries, you will need to allow them to thaw for about 30 minutes and drain the excess juice before adding them to the cobbler.
How To Make Blueberry Cobbler
Making a cobbler is easier than pie! The blueberries are spooned over a simple batter that comes together in minutes.
- Batter: Make a batter for the cobbler by combining the bisquick baking mix, sugars, vanilla, cinnamon, and milk.
- Assembly: To assemble the cobbler, start with the melted butter, add the batter, and top with the blueberries.
- Bake: Place the pan in the preheated oven and bake until golden brown.
Can I use this recipe to make other types of berry cobbler?
Yes, the blueberries in this blueberry cobbler recipe can be substituted with an equal amount of other berries. Or you can even use a mixture of berries! Here are a few flavors to try:
- Raspberry: You can use fresh or frozen raspberries. If your raspberries aren’t very sweet, you can lightly coat them with one tablespoon of sugar. Do not thaw frozen raspberries before using them due to their delicate nature.
- Strawberry: You’ll need to slice or dice the strawberries before using them. If you choose frozen ones, look for the sliced bag and thaw them before using them.
- Blackberry: Fresh, frozen, or canned blackberries can be used. Drain the excess juice before adding them to the cobbler. As with the raspberries, you can sprinkle the blackberries with a tablespoon of sugar if needed.
- Mixed Berry: Use a combination of your favorite berries or whatever ones you have on hand!
What other cobblers can I make with this recipe?
This blueberry cobbler recipe is versatile and can be used to make other kinds of fruit cobbler in addition to the berry varieties. Since we have different fruits available at different times of this year, this is the perfect opportunity to make a seasonal cobbler.
Of course, different fruits may require you to adjust baking times. They will have various amounts of juice in them. In addition, you can adapt the spices you add to fit the fruit you use. One way to make this easier is to use canned pie filling!
- peach cobbler (find my recipe here)
- cherry cobbler
- apple cobbler (find my recipe here)
- pumpkin cobbler (find my recipe here)
Frequently Asked Questions
The main difference between a blueberry crisp and a blueberry cobbler is the topping. A blueberry crisp has a crumb topping that includes oats and sometimes chopped nuts. On the other hand, blueberry cobbler does not have oats or nuts. It has more of a dough topping that is a combination of flour, sugar, milk, and butter.
If you don’t have an 11×7-inch pan, you can use another size pan instead. Try baking it in a 9×9-inch pan, an 8×8-inch pan, or a 2-quart baking dish. Keep in mind that using a different size pan could affect the baking time, so it may need to be adjusted slightly.
Want more ways to use bisquick? Try these recipes next:
- This Biscuits Cheddar Bay Recipe is a Red Lobster copycat. Enjoy these tender, flavorful biscuits without having to leave your home!
- Homemade Waffles with Bisquick are a great way to start the day. Top them with butter and syrup or fresh fruit and whipped cream.
- This Pancake Recipe with Bisquick makes light and airy pancakes that melt-in-your-mouth. It’s easy to whip up for a delicious breakfast any day of the week!
- These Bisquick Biscuits with Buttermilk are fluffy and tender. They are perfect for a breakfast of biscuits and gravy or served as a dinner side.
Additional Blueberry Desserts We Love
- These bakery-style Blueberry Muffins are a family favorite! They are filled with plump berries and have crunchy sugar on top.
- Homemade Blueberry Pie made with juicy berries and a flakey, homemade pie crust topped is a classic!
- Blueberry Pretzel Salad is a combination of an airy cheesecake, sugared pretzels, and sweet blueberries.
- My husband’s grandma used to make this Blueberry Cheesecake Dessert for him because it’s his favorite! She passed the recipe on to me when we got married.
Blueberry Cobbler Recipe
- 1 ½ cups bisquick find my homemade bisquick recipe here
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla
- ½ teaspoon ground cinnamon
- 1 cup milk
- ⅓ cup butter melted
- 3 cups blueberries drained (See Note 1)
- Mix together bisquick, granulated sugar, brown sugar, vanilla, cinnamon and milk. Set aside.
- Pour the melted butter into a 7×11-inch pan. Pour the batter over the butter in the pan.
- Spoon the blueberries over the batter in the pan.
- Bake at 350˚F for 30-45 minutes, until golden brown on top.
Note 1: Prepping Blueberries
- Fresh: Rinse and drain fresh blueberries.
- Frozen: Allow frozen blueberries to thaw for about 30 minutes, and then drain the excess liquid.
- Canned: Drain the juice from the can before using the blueberries.
Note 2: Storage
- Allow the blueberry cobbler to cool to room temperature.
- Store leftovers in an airtight container in the fridge for 2-3 days or in the freezer for 1-2 months.