Bisquick Blueberry Cobbler
This Bisquick blueberry cobbler is an easy dessert that can be prepared using fresh blueberries, frozen blueberries, or pie filling. It is not only one of the most straightforward recipes you'll try, but it is so delicious that no one will believe it was made with baking mix. Serve it warm with a scoop of vanilla ice cream for the ultimate berry treat.
Servings: 9 servings
Calories: 257kcal
Prep 5 minutes
Cooking 30 minutes
Total Time 35 minutes
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Ingredients
- 1¼ cups Bisquick
- ⅔ cup milk
- ½ cup sugar
- 1 teaspoon vanilla extract
- 3 cups blueberries (fresh, frozen, or pie filling)
- 6 tablespoon butter (melted)
- 1 tablespoon cornstarch (optional, only if using lemon juice or frozen blueberries)
- 1 large lemon (zest and juice, optional)
(Note: 2x or 3x only changes the ingredient list)
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Instructions
- Preheat your oven to 350°F (175°C/Gas Mark 4).
- In a large mixing bowl, whisk together 1¼ cups Bisquick, ⅔ cup milk, ½ cup sugar, and 1 teaspoon vanilla extract until just combined. Set aside.
- (Optional) Coat place your 3 cups blueberries into a bowl and gently toss them with 1 tablespoon cornstarch to coat them.
- Pour the melted 6 tablespoon butter into an 8x8 or 9x9 baking dish.
- Pour the batter over the melted butter.
- Gently spread the blueberries over the top of the batter so that they form an even layer. Sprinkle on the optional juice and zest from 1 large lemon, if using.
- Bake at 350°F (175°C/Gas Mark 4) for 30-35 minutes, or until lightly golden around the edges and all batter is cooked and no longer jiggly. When inserting a knife into the center, it should come out clean.
- Remove from the oven and let cool slightly before serving warm with vanilla ice cream.
Notes
Notes:
- Lemon juice and zest complement the blueberries well. This optional addition enhances the berry flavor and takes this dessert to the next level.
- If using frozen blueberries or lemon juice, you'll want to include the cornstarch. This will help thicken the juices so your cobbler isn't runny.
- Feel free to mix in other berries you have on hand, such as raspberries, blackberries, or strawberries. However, keep the total volume of fruit between 3 and 4 cups.
- Store leftover cobbler in the refrigerator for 3-4 days.
- To freeze: Cool the cobbler completely and then wrap it tightly in plastic cling wrap and foil. Using both will reduce the chance of freezer burn. It can be frozen for up to six months. Let it thaw in the refrigerator overnight before reheating.
- To reheat: Warm your oven to 350°F (175°C/Gas Mark 4) and reheat the dish with leftovers. Alternatively, individual portions can be reheated in the microwave. Cover with a damp towel to reduce splatter.
Nutrition
Calories: 257kcal (13%) | Carbohydrates: 36g (12%) | Protein: 3g (6%) | Fat: 12g (18%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 23mg (8%) | Sodium: 366mg (16%) | Potassium: 123mg (4%) | Fiber: 2g (8%) | Sugar: 20g (22%) | Vitamin A: 293IU (6%) | Vitamin C: 11mg (13%) | Calcium: 72mg (7%) | Iron: 1mg (6%)
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