Bisquick Lemon Blueberry Cobbler

This cozy lemon blueberry cobbler using Bisquick is a dreamy combination of tangy berries and lemony goodness, all trapped in a light buttery cobbler.

You might also like lemon blueberry loaf, blueberry ice cream, blueberry muffins, or blueberry cream muffins. Or a strawberry peach crisp!

Why You’ll Love It

Satisfying texture: From the tender fruit filling to the crispy topping, each bite offers a delightful contrast in texture.
Tangy lemon zest: The bright, citrusy flavor of lemon adds a refreshing twist to the sweet, juicy blueberries.
Juicy blueberries: Bursting with flavor, blueberries offer a natural sweetness that complements the tartness of the lemon.
Buttery, golden crust: The buttery, golden crust provides a satisfying crunch that contrasts beautifully with the soft fruit filling.

Ingredients for Bisquick Lemon Blueberry Cobbler

A complete list of ingredients and amounts can be found in the recipe card below.

Salted butter, melted: Provides a rich, buttery base to this easy blueberry cobbler recipe.
Fresh blueberries: Choose juicy, ripe, fresh blueberries for your cast iron lemon blueberry cobbler recipe.
Granulated sugar: Sweetens the blueberries and the biscuit topping, balancing the tartness of the lemon.
Lemon juice: Use fresh squeezed lemon juice not bottled.
Lemon zest: Intensifies the lemony aroma and taste.
Bisquick: Forms the biscuit-like topping when combined with other ingredients, which makes the preparation super simple.

How to Make Lemon Blueberry Cobbler With Bisquick

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare skillet: Place a cast iron skillet (I like this one) in the oven to heat up.
Prepare blueberry mixture: In a medium bowl, combine fresh blueberries, two tablespoons of granulated sugar, lemon juice, and lemon zest. Mix thoroughly to coat the blueberries.
Mix Bisquick batter: In another bowl, blend Bisquick with the remaining granulated sugar and milk until a batter forms.
Assemble the cobbler: Carefully pour melted butter into the hot cast iron skillet. Pour the Bisquick batter evenly over the melted butter without stirring. Sprinkle the prepared blueberry mixture over the batter without mixing.
Bake the cobbler: Bake until the top of your blueberry lemon cobbler is golden brown.

Substitutions and Variations

Fresh fruit: Instead of blueberries, try using raspberries, blackberries, strawberries, or a mix of your favorite berries.
Flavorings: Substitute lemon with lime or orange zest and juice.
Topping: Experiment with different toppings, like a crumble topping with oats, nuts, brown sugar, or a traditional pie crust.
Gluten-free: Use gluten-free Bisquick or baking mix. I use this one!
Dairy-free: Use dairy-free butter or coconut oil instead of butter and non-dairy milk for the topping.
Savory touch: Add a pinch of salt to the topping and serve with a dollop of whipped cream or a scoop of vanilla ice cream for a sweet-savory contrast.

Serving Suggestions

Appetizer: Start with a batch of these fun heart-shaped potstickers or my tasty baked crab legs.
Main: Nothing is tastier than these one pan sausages with peppers. Ok, maybe this recipe for melon and prosciutto salad is. Still looking? Try this ginger beef.
Dessert: Serve a lemon and berry cobbler recipe with ice cream, sorbet (lemon sorbet is excellent), or fresh whipped cream.

How to Store this Lemon Blueberry Dessert

Store: In the refrigerator for 3 to 4 days. Store leftovers of this cobbler using Bisquick in an airtight container or tightly covered with plastic wrap to keep it fresh.
Freezer: Lemon blueberry cobbler can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil or place in an airtight container before freezing.
Thaw: To thaw frozen lemon blueberry cobbler, transfer it to the refrigerator overnight.
Reheat: Reheat leftover lemon blueberry cobbler in the oven at 350°F (175°C) for about 15 to 20 minutes until warmed through, or microwave individual servings for 30 to 60 seconds until heated to your liking.