Blueberry Cobbler Bubble-up

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Blueberry Cobbler Bubble-up – Imagine a warm, gooey dessert with juicy blueberries and golden, buttery biscuits. That’s what you get with a Blueberry Cobbler Bubble-Up. This dessert is an irresistible blend of sweet and tangy blueberries, rich buttery biscuits, and crunchy pecans. Each bite is a heavenly mix of flavors and textures.

A close-up of a baked dish with a mixture of berries, nuts, and a white icing drizzle on top.
A close-up of a dessert featuring baked purple sweet potatoes topped with nuts, whipped cream, and a mint leaf garnish, served in a white bowl.

Blueberry Cobbler Bubble-up

This is one of those recipes that will become a go-to for quick desserts, potlucks, and gatherings.

What is a ‘bubble up’? It’s a recipe with biscuits in some liquid. As the liquid cooks, it ‘bubbles up’ and helps cook the biscuits. A ‘bubble up’ can be sweet or savory. Typically, it is easy to make with quick prep time since you’re using semi-homemade products like canned biscuits.

A baking dish filled with a berry and nut mixture is being drizzled with a white cream sauce.
A plate of blueberry monkey bread topped with a dollop of whipped cream and garnished with a mint leaf.


Blueberry Bubble up is so simple to put together. Here’s what you’ll need:

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.


  • Powdered sugar
  • Heavy whipping cream
A close-up photo of a baked dish filled with caramelized figs and sprinkled with chopped nuts in a white rectangular baking dish.

Cooking Tips

  1. Use High-Quality Pie Filling: For the best flavor, choose a good brand of blueberry pie filling. The quality of the filling can make a big difference.
  2. Melt the Butter: Ensure the butter is fully melted and mixed well with the brown sugar. This helps create a rich, sweet topping.
  3. Cut the Biscuits: Cut the jumbo biscuits into smaller pieces so they cook evenly and bubble up through the filling.
  4. Distribute Evenly: Spread the biscuit pieces evenly over the casserole dish. This ensures each serving has a good balance of fruit and biscuits.
A close-up of blueberry cobbler in a bowl, topped with pecans and whipped cream. A spoon is lifting a portion of the dessert.

How to store Blueberry Bubble-up

You can store it in an airtight container in the refrigerator for up to five days or freeze it for three months.

To reheat

Reheat your bubble up in the microwave or cover it and heat it in the oven until warmed throughout.

A baked Blueberry Cobbler Bubble-Up dessert featuring pieces of fruit and nuts in a rectangular dish. The fruit appears browned on the edges and is covered with a layer of crushed nuts.

Blueberry Cobbler Bubble-up FAQ

Can I use fresh blueberries instead of pie filling?

Yes, you can use fresh blueberries. Mix them with sugar and some cornstarch to create your own filling.

Do I have to use almond flavoring?

No, if you prefer, you can use vanilla extract instead. Almond flavoring adds a unique taste, but vanilla works well too.

Can I make this ahead of time?

Yes, you can prepare it up to 12 hours ahead and bake it just before serving. Store it in the fridge until ready to bake.

What if I don’t have pecans?

You can use other nuts, such as walnuts or almonds. If you have a nut allergy, you can skip the nuts altogether.

A close-up of a baked dish filled with Blueberry Cobbler Bubble-Up covered in white icing and sprinkled with chopped pecans.


A Blueberry Cobbler Bubble-Up is a crowd-pleaser that’s easy to make and packed with flavor. With its sweet blueberry filling, buttery biscuits, and crunchy pecans, this dessert will become a favorite. By following a few simple tips, you can create a delicious cobbler that will impress your family and friends.

Craving more?

Close-up of a Blueberry Cobbler Bubble-Up featuring a blueberry and nut topping with a dollop of whipped cream and a mint leaf garnish. The dish is served in a bowl placed on a patterned napkin.
A close-up of a baked dish with a mixture of berries, nuts, and a white icing drizzle on top.

Blueberry Cobbler Bubble-up

This semi-homemade recipe takes advantage of canned biscuits and pie filling to make a super easy and delightful dessert.
Author: Paula
5 from 1 vote
Print Pin Rate
Save To Your Recipe Box
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 8 servings
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  • 20 ounce can blueberry pie filling some brands are 21 ounces, that's fine
  • ½ cup brown sugar light or dark. Plus ¼c more for top
  • ¾ cup butter salted or unsalted, melted
  • 1 teaspoon almond flavoring
  • 16 ounce can (or equivalent) jumbo biscuits butter or buttermilk
  • ¾ to 1 cup pecans chopped


  • 1 cup powdered sugar sifted then measured
  • 2 o 3 tablespoons heavy cream


  • Preheat the oven to 350℉. Grease a 9×13-inch baking pan with butter, oil, or solid vegetable shortening.
  • In a large, microwave-safe bowl, melt the butter. Stir in the brown sugar, flavoring, and pie filling.
    ½ cup brown sugar, ¾ cup butter, 1 teaspoon almond flavoring, 20 ounce can blueberry pie filling
  • Cut the biscuits into ⅛s, then stir them into the blueberry mixture.
    16 ounce can (or equivalent) jumbo biscuits
  • Pour the mixture into your prepared pan and smooth out evenly. It should be one layer. Sprinkle the pecans evenly over the top. Sprinkle brown sugar in a thin layer over the top.
    ¾ to 1 cup pecans
  • Bake at 350℉ for 45 to 55 minutes or until the top is brown and the blueberry sauce is bubbling.


  • Whisk the powdered sugar and heavy whipping cream together until smooth. Add enough heavy whipping cream so that it's thick but pourable. Drizzle over warm blueberry bubble-up.
    1 cup powdered sugar, 2 o 3 tablespoons heavy cream
  • Serve warm with vanilla ice cream and/or whipped cream.


Calories: 604kcal | Carbohydrates: 74g | Protein: 5g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 683mg | Potassium: 270mg | Fiber: 3g | Sugar: 42g | Vitamin A: 554IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 3mg
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One Comment

  1. 5 stars
    I made this for a potluck at my church because I had everything on hand. It was a huge hit! Several ladies asked for the recipe.

5 from 1 vote

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