Warm from the oven and covered in a simple vanilla glaze, this Blueberry Bubble Up is the kind of easy dessert I want when I’m craving something fruity, soft, and comforting without making a pie from scratch.
There’s something especially good about the combination of warm blueberries and tender biscuit dough. As the dessert bakes, the blueberry filling bubbles around the little pieces of biscuit, and the top turns beautifully golden. Then there’s the glaze—a quick mixture of powdered sugar and milk that melts slightly when you pour it over the warm dessert.
And the best part is how little work it takes to get there. The blueberry pie filling is ready to go, the refrigerated biscuits take the place of homemade dough, and the whole thing needs just 10 minutes of prep before it goes into the oven. Serve it while it’s still warm, and you have a wonderfully gooey blueberry dessert that feels like much more work than it actually was.
Why You’ll Love This Recipe
We’ve been loving this dessert warm, when the blueberry filling is still bubbling and the glaze has just settled over the top. It has all those cozy blueberry-pie flavors, but there’s no crust to roll, shape, or crimp.
It starts with a few simple ingredients. Canned blueberry pie filling and refrigerated biscuits do most of the work here, which makes this an especially nice recipe when you want dessert without a long afternoon in the kitchen.
The biscuits bake right in the blueberries. Instead of sitting only on top, the small pieces of biscuit are folded into the filling. They become tender as they bake, with plenty of sweet blueberry mixture tucked around them.
The brown sugar makes the filling extra gooey. There’s only ½ cup, but combined with the blueberry filling and melted butter, it gives the dessert a rich, soft texture.
And then there’s the glaze. It’s just powdered sugar and milk, but poured over the warm dessert, it’s the perfect sweet finish.
Ingredients You’ll Need for Blueberry Bubble Up
This recipe keeps things wonderfully simple. Here’s what each ingredient brings to the dessert:
- Blueberry Pie Filling – This is the fruity base of the recipe and gives the dessert plenty of juicy blueberry flavor without having to cook fresh berries first.
- Light Brown Sugar – Adds sweetness while the molasses in the brown sugar helps make the blueberry filling a little richer and gooier.
- Salted Butter – Melted butter adds richness to the filling. The small amount of salt also helps balance all the sweetness in the dessert.
- Vanilla Extract – A little vanilla rounds out the blueberry flavor and adds a warm, sweet note.
- Pillsbury Grands Homestyle Biscuits – The shortcut that makes this recipe so easy! The biscuits are cut into small pieces and baked right in the blueberry filling, where they become soft and tender.
For the Glaze
- Powdered Sugar – This forms the sweet base of the simple glaze that goes over the warm Blueberry Bubble Up.
- Milk – Just a tablespoon thins the powdered sugar into a smooth glaze that’s easy to pour over the dessert.
Step-by-Step 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!
Expert Tips
This recipe is wonderfully straightforward, but a few little details will help it come out just right.
Cut each biscuit into eighths. Those smaller pieces are important here. They distribute throughout the blueberry filling and have a better chance to cook through evenly than larger chunks would.
Coat the biscuit pieces well. When you add them to the blueberry mixture, gently fold everything together until the pieces are surrounded by filling. There’s no need for vigorous mixing.
Look beyond the golden top. The dessert is ready when the top is golden, the filling is bubbling, and, most importantly, the biscuit pieces are cooked through. Because there’s plenty of moist blueberry filling surrounding them, the full baking time is important.
If it’s browning quickly, use foil. Loosely tent the baking dish with aluminum foil if the top is getting dark before the biscuits are completely baked. It can then continue cooking without becoming overly brown.
Serve it warm. This is when I think Blueberry Bubble Up is at its best—the filling is soft and jammy, the biscuits are tender, and the glaze settles deliciously into the warm top.
Recipe Variations
One of the nice things about this dessert is that you can keep the same basic idea and change the fruit.
For a different flavor, swap the blueberry pie filling for another canned pie filling. Cherry gives you a bright, sweet-tart version, while apple turns it into a cozy apple-pie-inspired dessert.
You can also leave off the glaze. The blueberry filling and brown sugar already bring plenty of sweetness, so the dessert can stand on its own. Or skip the glaze and add your favorite topping when you serve it instead.
A little cinnamon sprinkled over the top is another simple way to add a warm, spiced note, especially if you make the apple variation.
Storage & Reheating
If you have leftovers, cover them and store them in the refrigerator for up to 5 days. For longer storage, transfer the dessert to a freezer-safe container and freeze it for up to 3 months.
I like this dessert warm, so I recommend reheating it before serving. For a larger amount, cover the baking dish with foil and warm it in the oven. If you’re just having one serving, the microwave is the easiest option.
Serving Suggestions
Blueberry Bubble Up is sweet and comforting all on its own, especially when you serve it shortly after it comes out of the oven. But if you want to turn a warm scoop into an extra-special dessert, there are a few easy ways to do it.
A scoop of vanilla ice cream is hard to beat. The ice cream starts to melt into the warm blueberry filling, making every spoonful creamy, fruity, and rich. Cinnamon ice cream is delicious here too if you want something a little different.
For a lighter topping, add a spoonful of whipped cream or a dusting of powdered sugar. And, of course, you can simply serve it exactly as the recipe is written, with that easy powdered sugar glaze drizzled over the top.
However you serve it, make sure you get some of everything in each portion—warm blueberries, tender biscuit pieces, and a little glaze. That’s the best bite.
Recipe FAQs
1. How do I know when the biscuits are fully cooked?
Check the biscuit pieces toward the center of the baking dish since those usually take the longest to bake. They should be cooked through with no wet or doughy centers. The top should also be golden brown and the blueberry filling nice and bubbly.
2. Why should I cut each biscuit into 8 pieces?
Cutting the biscuits into eighths helps them cook more evenly and makes it easier to get blueberry filling around every piece. Try to keep the pieces about the same size so you don’t end up with some that are done while others are still doughy.
3. What should I do if the top is browning before the middle is done?
Simply cover the baking dish loosely with aluminum foil and continue baking. This will keep the top from getting too brown while giving the biscuits in the center enough time to finish cooking.
4. Can I use a different flavor of pie filling?
Yes! You can easily swap the blueberry pie filling for another flavor. Cherry and apple pie filling both work great and are an easy way to change up the dessert without changing the basic recipe.
5. What’s the best way to reheat Blueberry Bubble Up?
For several servings, cover the baking dish with foil and warm it in the oven until heated through. If you only want one serving, the microwave works great and is much quicker. This dessert is especially good served warm, when the blueberry filling is soft and gooey.
Blueberry Bubble Up
Ingredients
- 21 ounces can blueberry pie filling
- 1/2 cup light brown sugar, packed
- 1/4 cup (½ stick) salted butter, melted
- 1 tsp vanilla extract
- 2 cans (6 ounce) Pillsbury Grands Homestyle Biscuits
- 1/2 cup powdered sugar
- 1 tbsp 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
Recipe Notes
Nutrition
Calories: 566kcal | Carbohydrates: 100g | Protein: 4g | Fat: 17g | Sodium: 613mg | Fiber: 3g | Sugar: 67g
