Blueberry Bubble Up Dessert

This Blueberry Bubble Up is my favorite shortcut dessert for when a craving strikes or when guests drop by. You get that sweet homey blueberry pie flavor with none of the fuss, just tender biscuits baked with gooey pie filling and finished with an easy vanilla glaze.

I started making this for brunches and potlucks when I was short on time. Now it is my go-to when I want something crowd-pleasing and simple. Friends always request the recipe before they even leave the table

Ingredients

• Blueberry pie filling: Adds tangy sweetness and juiciness Look for fillings with whole berries for best texture
• Light brown sugar: Gives extra caramel gooeyness along with a mild molasses undertone Always use fresh brown sugar that is still soft
• Salted butter: Balances sweet fruit and gives a luscious finish Use real butter as it melts better and adds depth
• Vanilla extract: Just a splash rounds out all the flavors Pure vanilla gives the best aroma
• Pillsbury Grands Homestyle Biscuits: The key to those fluffy pockets in the dessert If possible pick dough that lists butter among the top ingredients for best flavor
• Powdered sugar: Used in the glaze for that sweet finish Make sure it is lump free for the smoothest result
• Milk: Turns powdered sugar into a pourable glaze Whole milk makes the richest glaze but any dairy works

Step-by-Step Instructions

Prepare Your Pan:

Spray a 9 by 13 inch baking dish lightly with cooking spray so nothing sticks in the corners It makes cleanup so much easier

Mix the Filling:

In a big bowl combine blueberry pie filling light brown sugar melted salted butter and vanilla Stir gently until the sugar disappears and everything looks shiny and smooth

Cut and Coat Biscuits:

Slice each biscuit round into eight bite size pieces The more evenly you cut the better they bake Add all the pieces to the blueberry mixture and fold them in until every bit is covered with the fruity sauce

Arrange in the Pan:

Spread everything into your prepared baking dish Make sure you get every drop and try to distribute the biscuit pieces evenly for golden tops

Bake:

Bake at three hundred fifty degrees Fahrenheit for forty five to fifty minutes Watch for the tops to turn golden and the edges to bubble That tells you the biscuits are fully cooked inside and everything is gooey

Make and Add the Glaze:

While the dessert cools a little stir together powdered sugar and milk in a bowl until smooth and pourable Drizzle the glaze over the whole dish or serve it on the side

The sweetness of blueberry pie filling always takes me back to summers picking berries as a child now my own kids jump in to help stir and sneak a taste before it bakes

Storage Tips

Store leftovers wrapped in the fridge for up to five days I find the flavors even deepen as it sits and the biscuits soak up more blueberry If you want to save it longer put portions in airtight containers and freeze for up to three months Thaw overnight in the fridge then reheat until warm

Ingredient Substitutions

Almost any pie filling works with this recipe like cherry or apple For a little less sweetness choose a no sugar added pie filling If you do not have brown sugar mix a tablespoon of molasses with white sugar as a backup If you only have flaky biscuit dough go ahead and use it though the texture will be a little lighter

Serving Suggestions

This dessert shines right out of the oven but is just as good at room temperature Add a scoop of vanilla ice cream or a dollop of whipped cream for a fancier finish Dust with a little cinnamon or lemon zest if you want a little extra something

A Little History

Bubble Up desserts have roots in American home kitchens as a way to stretch dough and pie filling into something special It is a wonderfully thrifty way to feed a crowd with just one can of biscuit dough and whatever fruit you have on hand

Common Recipe Questions

→ Can I substitute different fruit fillings?

Yes, you can use any pie filling you like—cherry, apple, or peach all work well and add variety to the dessert.

→ Is the glaze required?

The glaze brings extra sweetness, but you can skip it or swap in toppings like ice cream, whipped cream, or a dusting of powdered sugar.

→ What if the top is browning too fast?

If the dessert browns before it's done inside, tent foil over the baking dish and continue baking until the biscuits are fully cooked through.

→ How do I store leftovers?

Leftovers keep in an airtight container in the fridge for up to five days, or freeze for longer storage up to three months.

→ What's the best way to serve it?

It's best served warm, straight from the oven. You can reheat it gently in the oven or use the microwave for single servings.