Fresh blueberries and black raspberries picked straight from the farm and made into a Healthier Bisquick Blueberry Cobbler. Lemon zest adds a bright fresh flavor and the brown sugar/cinnamon topping helps give the top some color while adding a touch of sweetness.
Bisquick has come to the rescue! Last weekend my family and I went blueberry picking at a Ellsworth Orchard and Berry Farm in Sharon, CT. This farm was perfect because it was not crowded and had tons of ripe blueberries, raspberries and black raspberries to pick and eat a long the way. Berry picking is what inspired me to make this Healthier Bisquick Blueberry Cobbler.
Every year my family goes apple picking because in the Hudson Valley the apple orchards are beautiful, however, it wasn’t until recently we started berry picking. It really is worth the trip if you can do it over the weekend. We got 11 quarts of blueberries and several quarts of raspberries. Now that may seem like a lot but whatever you don’t bake or eat can be frozen for farm fresh berries all year long!
I had never heard of black raspberries before but they are interesting. Very sweet but also very small. I added a few to this Healthier Bisquick Blueberry Cobbler because I had some, you could use blackberries.
I have made several cobbler recipes and different fruit desserts but this was my first time using bisquick as a crust. The bisquick makes things quick and easy, since I had some leftover from my Crustless Zucchini Quiche I thought I better use it up!
Here are several other recipes made with fresh fruit such as peaches, raspberries, blueberries and more!
What are your favorite recipes to bake with fresh berries?
- 2 tablespoons unsalted butter
- 1 cup Bisquick
- 3 tablespoons of sugar, or honey, or agave nectar
- 1/2 cup of milk (plus additional if needed)
- about 3 cups of blueberries, blackberries, or berries of choice
- zest of 1 lemon
- 1 teaspoon pure vanilla extract
- 2 tablespoons of light brown sugar
- 1 teaspoon cinnamon
- Preheat oven to 375 degrees. In a 8x8 inch baking dish melt the 2 tablespoons of butter in the oven as it is preheating. Keep an eye on it and remove when butter is melted.
- While butter is in the oven combine bisquick, sugar, milk, zest of 1 lemon, and vanilla extract. Mix carefully if the batter seems to dry add a few tablespoons more milk. Do not over mix but should be similar to pancake batter.
- Pour the batter over the melted butter evenly - do not mix.
- Spoon over berries of choice to completely cover the pan.
- Mix the brown sugar and cinnamon if topping is desired and sprinkle over the top before baking.
- Bake for 30 minutes.
- *If desired double the recipe and use a 9x13 baking dish. I would suggest this if you have a large family or are serving for a party