Easy Bisquick Blueberry Cobbler is a great fruit dessert. So easy to make and tastes amazing. Preheat oven to 350 degrees. Combine Bisquick, sugar, and milk in a bowl. Pour over melted butter in baking dish. DO NOT STIR together. Add blueberries over the top of the baking mix and butter. DO NOT STIR Bake for 43-45 minutes until golden brown.
Blueberry season has arrived. This is a really simple low carb cobbler recipe with a gluten free topping that tastes just like the real thing. Pour berries into greased 9×9-inch pan. Sprinkle with lemon juice and xanthan gum. If desired, add in an additional 2-4 tablespoons of sweetener to the blueberry mixture.
Preheat the oven to 350 degrees. In a microwave safe bowl, melt the butter. Add the Carbquik, almond milk and monk fruit to the melted butter and mix with a spoon until combined. Spread the mixture into a pie plate or a 9×9 pyrex dish. Pour the wild blueberries over the top of the mixture and spread until evenly distributed.
Add the Carbquik, almond milk and monk fruit to the melted butter and mix with a spoon until combined. Spread the mixture into a pie plate or a 9×9 pyrex dish. Pour the wild blueberries over the top of the mixture and spread until evenly distributed. Squeeze the juice of half a lemon over the top if desired.