Easy Blueberry Cobbler is sweet, tangy, and totally delicious. This recipe is beyond simple but scrumptious and make sure you check out all of my other blueberry recipes too!
Why This Recipe for Easy Blueberry Cobbler Works
Easy Blueberry Cobbler works and is a simple, refreshing dessert just perfect for summer! Summer fruits, like blueberries, are the highlight to so many of my favorite summer treats and this one is AMAZING! Delicious sweet blueberry filling topped with flaky, golden biscuits….your mouth is watering right now right?!
How To Serve Bisquick Blueberry Cobbler?
I bet you are wondering how to serve up this delightful Bisquick blueberry cobbler. Well, I can tell you serving up a plat of this easy blueberry cobbler warm and fresh from the oven topped with ice cream or whipped cream and OH MY GOODNESS! Your taste buds will be singing!
How to Make Blueberry Cobbler Recipes
The filling for blueberry cobbler recipes is easy peasy. The flavors of lemon zest, lemon juice, and blueberries compliment each other with just enough sweet and tang. And don’t even get me started on the biscuit topping. Yum!
You do not have to be a fancy baker to make easy blueberry cobbler happen. Simply mix the filling ingredients together and get things bubbling in the oven. Then drop the biscuit dough on top and cook until golden brown. Serve it up warm!
Expert Tips for Making Old Fashioned Blueberry Cobbler
Here are my best tips for making old fashioned blueberry cobbler quick and easy!
- Don’t use a glass dish, instead opt for a metal pan.
- If you use frozen blueberries thaw them completely first.
- Tastes best when served warm!
What to Serve with Fresh Blueberry Cobbler
Fresh blueberry cobbler is about the most uncomplicated dessert you will ever make. IT will remind you of something your grandmother used to make, at least that is what it reminds me of, and here are the ways I serve it up!
- Serve it with a few scoops of ice cream.
- Top it with whipped cream.
- Serve it piping hot from the oven!
Tools Used to Make Easy Blueberry Cobbler
Metal 8×8 Baking Pan: This is the best pan for cooking old fashioned blueberry cobbler.
Lemon Zester: If your kitchen doesn’t have one of these you need one!
Rubber Spatula: This is my favorite spatula and it makes it easy for scraping everything from the mixing bowls!
More Blueberry Dessert Recipes You Might Like
Looking for more? Check out all of the blueberry recipes on It Is a Keeper.
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Easy Blueberry Cobbler
- 1 1/2 cups flour
- 5 teaspoons sugar divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 7 tablespoons unsalted melted butter divided
- 3/4 cup sugar
- 1 tablespoon cornstarch
- Pinch of salt
- 1 1/2 teaspoons grated lemon zest
- 1 tablespoon lemon juice
- 6 cups blueberries
- Preheat oven to 375 degrees.
- Prepare the biscuit dough by whisking together flour, 3 teaspoons sugar, baking powder, baking soda and salt; set aside.
- In a separate bowl, combine buttermilk and 6 tablespoons melted butter (the butter will clump); set aside.
- Prepare the filling in a large bowl by combining sugar, cornstarch, lemon zest and salt; mix together.
- Stir in blueberries and lemon juice and gently stir until combined.
- Transfer to an 8x8 metal or ceramic baking pan (see note).
- Place baking pan on a parchment lined baking sheet.
- Bake for 25 minutes .
- Remove pan from oven and increase temperature to 475 degrees.
- Stir blueberry mixture gently.
- When oven reaches 475 degrees, combine the wet biscuit ingredients with the dry ingredients.
- Stir until just incorporated - do not over mix the batter.
- Use a 1/4 cup measuring cup sprayed with cooking spray to drop biscuit batter on top of hot blueberry mixture.
- Sprinkle biscuits with remaining 2 tablespoons of sugar.
- Bake at 475 for 12-14 minutes or until a toothpick inserted into the center biscuit comes out clean.
- Remove from oven, melt remaining tablespoon of butter and brush over biscuits.
- Cool for at least 30 minutes before serving.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
*This recipe was slightly adapted from a recipe found in Cook’s Country magazine.