This biscuit topped blueberry cobbler recipe couldn’t be easier. Breaking out your trusty Bisquick baking mix keeps the recipe effortless, but you could also top the vibrant berry filling with a simple homemade drop biscuit dough as well. Using ripe, juicy blueberries gives this summertime favorite the perfect level of sweetness, while vanilla extract contributes a floral depth and a little bit of aromatic lemon zest lends a lovely balance of brightness. Served warm with a generous scoop of vanilla ice cream, this easy cobbler can’t be beat.
2 1/4 cups Bisquick baking mix
2/3 cup milk
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
1/2 teaspoon salt
6 cups fresh blueberries
1 teaspoon vanilla extract
Vanilla ice cream, for serving (optional)
How to Make It
Preheat oven to 375°.
Stir together baking mix and milk in medium bowl until just combined; set aside.
Combine sugar, flour, zest, and salt in a large bowl. Rub together with your fingers to evenly disperse oils in the zest. Add blueberries and vanilla; stir to combine. Place blueberry mixture in a 9-inch, cast-iron skillet. Top with 11/2-inch dollops of Bisquick mixture. Bake 50 minutes-1 hour or until bubbly and biscuits are cooked, tenting top with foil after 20-25 minutes (when biscuits are golden brown). Let stand 10 minutes before serving. Serve warm with vanilla ice cream, if desired.
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