blueberry breakfast cobbler

Name: Blueberry Breakfast Cobbler
Prep time: 10 min
Cook time: 45 min
Yield: 8 serving(s)
Cuisine: American
Ingredients: 2 can(s) blueberry pie filling (21 oz); 1 tube(s) Pillsbury Grands Butter Tastin' Flaky Layers biscuits (12.4 oz); 1 package(s) blueberry muffin mix (7 oz, I used Martha White, but any similar brand works well); 1/2 cup(s) butter, cut into about 12 thin pats; ## SUGAR ICING:; 6 tablespoon(s) confectioners' sugar; 1 1/2 tablespoon(s) milk or more, if needed for consistency; 1/2 teaspoon(s) vanilla extract

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Vickie Parks

Renton, WA

Updated on Apr 13, 2026

This is a really convenient (and delicious) no-fuss breakfast for a busy holiday morning. The original recipe called for Pillsbury™ blueberry sweet biscuits (which include a blueberry-flavored icing mix). That product isn't available in my area, so I had to improvise. Instead, I use standard refrigerator flaky layer butter biscuits and a basic sugar icing, and it turns out great every time. It tastes like a fresh-baked blueberry pie.

Rate

prep time 10 Min

cook time 45 Min

method Bake

yield 8 serving(s)

Ingredients

2 cans blueberry pie filling (21 oz)
1 tube Pillsbury Grands Butter Tastin' Flaky Layers biscuits (12.4 oz)
1 package blueberry muffin mix (7 oz, I used Martha White, but any similar brand works well)
1/2 cup butter, cut into about 12 thin pats
SUGAR ICING:
6 tablespoons confectioners' sugar
1 1/2 tablespoons milk or more, if needed for consistency
1/2 teaspoon vanilla extract

How To Make blueberry breakfast cobbler

Step 1

Preheat oven to 350 degrees F. Butter or spray the bottom and sides of a 9x13-inch baking dish.

Step 2

Pour both cans of blueberry pie filling into the bottom of the baking dish, and spread it into an even layer.
Step 3

Open the biscuit package. Cut each biscuit in half, and then cut each half into thirds. Then distribute the biscuit bits in an even layer over the pie filling. Spread the dry muffin mix evenly across the top. Use your fingers to spread the muffin mix evenly, so it covers as much of the pie filling as possible. Evenly space the butter pats on top of the muffin mix layer. Cover the baking dish with a strip of aluminum foil.
Step 4

Place the baking dish in the oven and bake, covered, for 20 minutes. Remove the foil, and bake, uncovered, for another 20 minutes or until the biscuit dough on top is evenly browned.
Step 5

While the breakfast cobbler is baking, make the sugar icing by stirring together the powdered sugar, milk, and vanilla extract until well blended.
Step 6

Once the breakfast cobbler is done, remove the baking dish from the oven. While it's still hot, drizzle the sugar icing on top. Slice and serve immediately. Or you can let it cool a bit, and serve it slightly cooled or at room temperature.
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