Blueberry Cobbler Recipe - Kraft Recipes Top
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Blueberry Cobbler Recipe

Prep Time
Total Time

9 servings, about 1/2 cup each

Try making this Blueberry Cobbler Recipe for your next special event. Our Blueberry Cobbler Recipe is a classic that only requires an hour of your time.

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What You Need

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Make It

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  • Toss blueberries with 3/4 cup sugar, tapioca and lemon juice in 8-inch square baking dish sprayed with cooking spray; let stand 15 min.
  • Heat oven to 375ºF. Stir baking mix, lemon zest, milk and remaining sugar in medium bowl just until mixture forms soft dough; drop by heaping tablespoonfuls over blueberry mixture.
  • Bake 28 to 30 min. or until biscuit topping is golden brown. Cool slightly before serving topped with COOL WHIP.

Easy Cleanup

Occasionally, a fruit cobbler will bubble over the side of the baking dish as it bakes. To help keep your oven clean, place a foil-covered baking sheet on the oven rack below the cobbler to catch any fruit juices that might boil over the side.

Special Extra

Sprinkle biscuit dough with 1/4 cup PLANTERS Sliced Almonds before baking.


Substitute cornstarch for the tapioca.


Prepare using frozen blueberries. Measure blueberries while still frozen, then thaw but do not drain before using as directed.


  • 9 servings, about 1/2 cup each

Healthy Living

  • Generally Nutritious

Diet Exchange

  • 2-1/2 Starch
  • 1/2 Fruit

Nutrition Bonus

Enjoy almost 1/2 cup of fruit in each serving of this delicious berry cobbler.

Nutritional Information

Serving Size 9 servings, about 1/2 cup each
Calories 230
Total fat 4g
Saturated fat 2g
Cholesterol 0mg
Sodium 210mg
Carbohydrate 50g
Dietary fiber 2g
Sugars 28g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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