Blueberry Bubble Up
With just a handful ingredients, you can have an amazing desert without a lot of work! This Blueberry Bubble Up uses canned biscuits and blueberry pie filling to create a blueberry pie inspired dessert!
A FRUITY SIMPLE DESSERT
Blueberry Bubble Up is a unique and delicious cobbler-style dessert that is guaranteed to be gobbled up! This easy-to-make recipe has a sweetened blueberry pie filling mixed with pieces of biscuits topped with a sweet and simple powdered sugar glaze. The end result is a warm and tasty dessert that is perfect for any occasion. If you’re feeling like a blueberry pie but maybe you’re not exactly feeling up to making a pie from scratch, try making this bubble up for a scrumptious substitute!
FREQUENTLY ASKED QUESTIONS:
Absolutely! This is a great base recipe to use and to switch out the pie filling flavor. I have a Cherry Bubble Up recipe that uses cherry pie filling and an Apple Pie Bubble Up that uses apple pie filling. You can pretty much use what you like. I have made many versions of this Bubble Up recipe!
No. Although I do think using the glaze provides a nice sweet touch to the dessert, you can skip it.
This Blueberry Bubble Up dessert would be great topped with a scoop of ice cream, whipped cream, or powdered sugar. Warm it up by adding a pinch of cinnamon on top. But to be honest, it’s good all by itself!
Don’t panic, just pull the baking dish out and tent it with aluminum foil. Pop it back in the oven so it can finish baking. Since this dessert uses quite a bit of liquid filling, it takes a little longer to bake than some of my other bubble up recipes.
This blueberry dessert is best served and eaten when it’s nice and warm. To reheat it, do so in the oven and cover it with foil or you can use the microwave to warm up just a serving individually (no foil, obviously).
Cover leftovers in a container and keep them in the fridge for up to 5 days. Keep them longer by freezing them in a freezer safe container for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- blueberry pie filling – you can use a sugar free version if you prefer or other pie filling flavors.
- light brown sugar – yes, blueberry pie filling is already sweet but I am using this to make it a bit more gooey. Light brown sugar doesn’t add a ton of sweetness but it does have molasses in it which gives you a delicious gooey-ness.
- salted butter – seems strange to use salted butter, I know, but salted butter doesn’t actually have a lot of salt in it (about 1/4 teaspoon) but it does a good job of balancing out the overall sweetness. It does need to be butter though and not margarine.
- vanilla extract – if you don’t have vanilla extract, you can just leave it out.
- Pillsbury Grands Homestyle Biscuits – I prefer to use the Homestyle Biscuit dough for this, but you can use the flaky version if you have that. You will need 10 biscuits total so if you have to buy a different brand, just make sure you have enough for 10 biscuits.
HOW TO MAKE BLUEBERRY BUBBLE UP
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside. In a large bowl, stir together the blueberry pie filling, brown sugar, melted butter, and vanilla until smooth. Cut the biscuits into 8ths and add to the bowl. Gently fold the biscuits in so everything is coated. Place the mixture into the prepared baking dish in an even layer.
Bake for 45-50 minutes until golden brown on top, the biscuits are cooked through, and it’s bubbly. Place on the counter to cool slightly as you make the glaze. In a small bowl, whisk together the powdered sugar and milk until smooth.
Pour all over the bubble up and serve.
CRAVING MORE RECIPES?
Blueberry Bubble Up
Ingredients
- 21 ounce can blueberry pie filling
- ½ cup light brown sugar packed
- ¼ cup (½ stick) salted butter, melted
- 1 teaspoon vanilla extract
- 2 (6 ounce) cans Pillsbury Grands Homestyle Biscuits
- ½ cup powdered sugar
- 1 Tablespoon milk
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a large bowl, stir together the blueberry pie filling, brown sugar, melted butter, and vanilla until smooth.
- Cut the biscuits into 8ths and add to the bowl. Gently fold the biscuits in so everything is coated.
- Place the mixture into the prepared baking dish in an even layer.
- Bake for 45-50 minutes until golden brown on top, the biscuits are cooked through, and it’s bubbly. Place on the counter to cool slightly as you make the glaze.
- In a small bowl, whisk together the powdered sugar and milk until smooth. Pour all over the bubble up.
- Then serve while warm!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
love this recipe. Easy to make so very easy. thank u for sharing.
I absolutely adore your recipes. Every time they are a hit, even if I accidentally use an entire stick of butter, not half…oopsie! Anywho, this is perfect for a Sunday brunch, well anytime actually. However on a Sunday after church, this with the typical breakfast items, was a in huge hit.