Bisquick Blueberry Cobbler Recipes
Dessert Recipes

Bisquick Blueberry Cobbler Recipes

Blueberry cobbler is a favorite dessert in many households. Other favorites are peach, apple, strawberry, and cherry cobblers. It is commonly known as a dessert that is cooked in a deep dish and has a thick crust with a fruit-filled interior.

There are many variations given to the name of this dessert, with some better known as Brown Betty, Buckles, Crisps, Crumbles, Grunts, Pandowdy, and Slumps. The best-tasting cobblers are based on seasonal berries or fruits and are simple to prepare from home because the recipes rely more on the flavor of fresh fruits and berries than fancy crusts and pastry.

The various names given for cobbler depend on its shape, crust, and preparation. Crisps and crumbles, for instance, have a similar crust to that of a biscuit. However, the buckle is more like a cake with blueberries added to the batter. In order to allow the fruits to rise to the top, a biscuit-like crust is broken into pieces and sunk into the pie to create a pandowdy.

Before the era of American colonization, cobblers were often enjoyed as a meal, prepared with meat and vegetables. Blueberry cobbler mix is available in most grocery stores, but in honesty, nothing beats the taste of a freshly made one.

Blueberry Lemon Cobbler

Blueberry Lemon Cobbler

A favorite of mine; this blueberry lemon cobbler is perfection to the end of any meal, best served warm with a scoop of cold ice cream. This allows for an amazing contrast between the cold of the cobbler and the warmth of the ice cream. Chances are, there will be no leftovers with this amazing tasting dessert, but on the off chance there are, just cover with plastic wrap and refrigerate for later. I know from experience that this makes a perfect late-night snack or a quick, but yummy tasting breakfast.
Prep Time 20 mins
Cook Time 45 mins
Servings 6 people



  • 5 cups fresh blueberries
  • 2 tbsp granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp lemon juice
  • ½ tsp vanilla extract

Biscuit Topping

  • 1 cup Bisquick
  • 2 tbsp granulated sugar
  • ½ tsp baking soda
  • 4 tbsp butter (cold)
  • ½ cup buttermilk


  • Preheat the oven to 350°F and grease a deep-dish 9-inch pie plate.
  • To prepare the blueberry filling, gently stir five cups of fresh blueberries, two tablespoons of granulated sugar, two tablespoons of cornstarch, one teaspoon of lemon juice, and one-half teaspoon of vanilla extract together in a large bowl. Transfer to the prepared dish.
  • In a large bowl or food processor, combine one cup of Bisquick, two tablespoons of granulated sugar, and one-half teaspoon of baking soda. Using a pastry cutter or two knives, cut four tablespoons of cold butter into the mixture until it resembles a coarse meal. (A food processor works great for this step). Gently pour inone-half cup of buttermilk, and mix just until the dough comes together. Be careful not to overwork the dough, or you will end up with tough, dry biscuits.
  • Place the dough over the blueberries. (The dough will spread as it bakes, giving the cobbler that rustic appeal).
  • Bake forforty-five minutes, or until a toothpick inserted into the biscuit topping comes out clean. If the biscuit topping browns too much before it’s cooked, loosely tent with foil.
  • Set aside and cool on a wire rack for approximately five minutes before serving.

Blueberry Cobbler

The wait for this blueberry cobbler to cool enough to taste can be torture, but it is totally worth it! You can expecta soft, yet crisp baked dough from this recipe. In addition, the juices that collect on the bottom of the pan have a heavenly taste. When paired with vanilla ice cream, this dessert has a creaminess that can only be described as joyful.
Prep Time 20 mins
Cook Time 45 mins
Servings 6 people


  • cups frozen blueberries
  • 1 tbsp cornstach
  • 2 tbsp lemon juice
  • 1 cup Bisquick
  • ¾ cup granulated sugar (divided)
  • ½ cup milk
  • 3 tbsp butter (melted)
  • ¾ cup boiling water


  • Preheat the oven to 350°F and lightly grease a nine-inch baking pan with baking spray.
  • Spread three and one-half cups of frozen blueberries over the bottom of the prepared pan.
  • Sprinkle the blueberries with one tablespoon of cornstarch, then drizzle two tablespoons of lemon juice over the top. Set aside.
  • In a medium bowl, combine one cup of Bisquick, and one-half cup of granulated sugar. Stir to combine. Add a one-half cup of milk and three tablespoons of melted butter. Stir till just combined. Do not overmix, you want the dough to be‌ lumpy, not smooth.
  • Drop mounds of the dough on top of the blueberries. (You should end up with eight to nine mounds).
  • Pour three-quarters of a cup of boiling water over the top of the dough. Sprinkle the remaining one-quarter cup of sugar over the dough. Bake for forty-five minutes, or until biscuits are golden brown.
  • Serve warm or room temperature with vanilla ice cream.


Blueberry Peach Cobbler

This recipe is packed with flavors your whole family will love. You can use fresh or frozen blueberries for this cobbler, but I prefer fresh, as sometimes the frozen blueberries release too much liquid when baking. (A tip if using frozen, is to allow the berries to thaw at room temperature). Fresh peaches are also an option, just peel if desired and slice thinly.
Prep Time 20 mins
Cook Time 45 mins
Servings 6 people


  • cup Bisquick
  • ½ cup granulated sugar
  • 1 tbsp brown sugar
  • 2 tsp cinnamon
  • cup milk
  • 4 tbsp butter (melted)
  • 1 cup blueberries (fresh or frozen)
  • 1 can sliced peaches (drained)


  • Preheat the oven to 350°F and lightly grease a one-quart casserole dish.
  • In a medium bowl, sift two-thirds of a cup of Bisquick, one-half cup of granulated sugar, one tablespoon of brown sugar, and two teaspoons of cinnamon.
  • Pour in two-thirds of a cup of milk and four tablespoons of melted butter. Stir until incorporated without overmixing.
  • Pour the batter into the prepared dish, and gently place one cup of blueberries and one can of drained, sliced peaches over the top.
  • Bake for forty-five minutes, or until the top is golden brown.
  • Serve warm with vanilla ice cream or a whipped topping and enjoy!
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Lindsey is originally from Canada and is a freelance writer who once was a bit of a nomad. For a year, she enjoyed living in a converted minivan to travel and take in the world. While living the life of a nomad, Lindsey fell in love with cooking. She learned how to create simple yet healthy meals with only a few ingredients. While she was traveling, Lindsey met her husband. She said they fell in love over a friend’s campfire while staying near Yellowstone National Park. The couple decided to get married and settle into a sticks and bricks home. Now, Lindsey and her husband have a young son and a daughter. Lindsey continues to enjoy creating simple, homemade recipes for her family.