Blueberry Cobbler Bubble-up
This semi-homemade recipe takes advantage of canned biscuits and pie filling to make a super easy and delightful dessert.
Servings 8 servings
Calories 604kcal
Ingredients
- 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
Glaze
- 1 cup powdered sugar (aka confectioners) sifted then measured
- 2 o 3 tablespoons heavy whipping cream
Instructions
- Preheat the oven to 350℉. Grease a 9x13-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.
Glaze
- 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 (aka confectioners), 2 o 3 tablespoons heavy whipping cream
- Serve warm with vanilla ice cream and/or whipped cream.
Nutrition
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
