This Blackberry Cobbler is one of those desserts you’ll want to make all summer long! It has sweet juicy blackberries that are baked into a soft buttery cobbler topping. It’s super easy to make, and is perfect served warm with a big scoop of vanilla ice cream!
This recipe works with both fresh picked summer berries or frozen blackberries. Its made with just a few pantry ready ingredients, and will be a dessert your family loves for after dinner, or taking to a potluck or summer gathering.
It has the best balance of fruit mixed with the buttery cake like topping. The batter is lightly sweetened to keep the focus on the juicy berries. It bakes up around the berries creating a soft, tender cake like texture that has crispy golden edges, and pockets of juicy berries in each bite.
Why you’ll love this Blackberry Cobbler
- Easy to Make: This cobbler is almost as easy to make as my peach cobbler dump cake. It’s got easy to find ingredients, and just takes about 5 minutes of work to toss together!
- Classic Comfort Food: This is a classic southern dish, that feels a little nostalgic. Even if you’ve never had it, I promise you’ll love the warm buttery cobbler!
- Customizable: You can make this all year long with fresh, or frozen berries. You can also try it with other fruits like blueberries, raspberries, or peaches!
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Blackberry Cobbler Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Blackberries: I recommend using fresh, ripe blackberries. If you’re subbing for frozen blackberries to make this in the off season you will want to add them to the mix still frozen, and add an extra 5 to 10 minutes to the total baking time.
- Butter: This gives the cake a nice flavor and a nice crispy edge.
- All Purpose Flour: The base of the cake. Some recipes use self rising flour, so if you want to do that you can skip the added baking powder and salt.
- Granulated Sugar: Sweetens the batter and helps the blackberries emit their juices and turn into a jam like texture.
- Milk: I like using whole milk, this is the main moisture for the batter and helps give you a soft crumb.
- Baking Powder: This helps the cake rise so it has a nice fluffy texture.
How to Make Blackberry Cobbler?
Step 1: Prepare the Berries. Add the berries to a bowl with some of the sugar, and toss them together. The sugar will pull out some of the juices to make the berries extra sweet, and soft while they bake.
Step 2: Make the Batter. Stir together the sugar, flour, baking powder, and salt. Then add in the milk and vanilla. Then stir in the melted butter just until its all smooth and combined.
Step 3: Layer the Cake. Spread the batter in the prepared dish. Then scatter the blackberries over the top of the cake batter, they will sink into the cake, and the cake will rise up as it bakes. Do not stir them together. Sprinkle the top with a little extra sugar.
Step 4: Bake the Cake. Bake the cake until the top is golden and cooked through and the berries are bubbly. The last 20 minutes of baking add a few extra blackberries, and sprinkle with 1 more TBS of granulated sugar.
Tips and Tricks:
- Don’t Stir: While it might seem like you should stir the berries into the batter, the batter will rise up around the berries as it bakes creating pockets of juicy berries, and golden cakey cobbler on top.
- Add Extra Sugar: Taste a couple of your blackberries, if they’re extra tart add an extra 2 Tablespoons of sugar to the berry mixture, or sprinkle some right on top of the whole dessert before baking.
- Make it Pretty: Reserve 1/2 cup of the berries to sprinkle over the top of the cake about 40 minutes into the baking. You won’t see the blackberries poking through much, unless you do that. Sometimes I even add one or two more right when they come out of the oven and just lightly press them in.
- Serve with Vanilla Ice Cream: I always recommend enjoying this warm with a scoop of ice cream or big dollop of fresh whipped cream on top!
Storage Instructions
Let the cobbler cool and cover it to store it in the fridge. It will stay good for about 4 days. You can reheat individual portions in the microwave for about 20 to 30 seconds, or reheat a larger portion in the oven covered with foil at 350 F for about 15 minutes, or until its hot throughout.
This Blackberry Cobbler is such a delicious old fashioned dessert that’s perfect for showcasing your sweet, juicy blackberries. It’s buttery, cakey, crispy, and filled with warm blackberries. You’ll find yourself making it all summer long, and if you do, be sure to invite me over!
More Berry Desserts
If you make this Blackberry Cobbler Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Blackberry Cobbler
Ingredients
- 2 1/2 cups Fresh Blackberries
- 6 TBS Granulated Sugar (Divided)
- 1/2 cup Unsalted Butter
- 1 cup Granulated Sugar
- 1 cup All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Whole Milk
- 1 cup Vanilla Extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the blackberries to a large bowl, and toss them with 1/4 cup of the granulated sugar. Set them aside. 2 1/2 cups Fresh Blackberries, 6 TBS Granulated Sugar
- Melt the butter in a small microwave safe bowl. Use a silicone basting brush to spread a little of the butter over the sides and bottom of a 9×9 inch dish (or other similar size dish). Set the rest of the butter aside. 1/2 cup Unsalted Butter
- Add the sugar, flour, baking powder, and salt to a medium bowl and whisk them together. Stir in the milk and vanilla extract. 1 cup Granulated Sugar, 1 cup All Purpose Flour, 1 1/2 tsp Baking Powder, 1/2 tsp Salt, 1 cup Whole Milk, 1 cup Vanilla Extract
- Add in the butter and stir together until you have a nice cake batter.
- Pour the batter into the buttered baking dish.
- Sprinkle 2 cups of the sugared blackberries evenly over the top of the batter, spreading them evenly. Sprinkle the top with 1 more TBS of sugar.
- Bake in the oven for 50-60 minutes, or until the crust is golden and cooked and the berries are bubbly. Add the remaining 1/2 cup of blackberries on top of the cake the last 10-20 minutes of baking, if desired so you have some on the top of the cake for looks. Sprinkle the final 1 TBS of sugar on top of the cake as well, the last 10 minutes of baking.
- Remove from the oven and let the cobbler cool for 10 minutes, then serve warm with whipped cream or vanilla ice cream on top.
Notes
- Don’t Stir: While it might seem like you should stir the berries into the batter, the batter will rise up around the berries as it bakes creating pockets of juicy berries, and golden cakey cobbler on top.
- Add Extra Sugar: Taste a couple of your blackberries, if they’re extra tart add an extra 2 Tablespoons of sugar to the berry mixture, or sprinkle some right on top of the whole dessert before baking.
- Make it Pretty: Reserve 1/2 cup of the berries to sprinkle over the top of the cake about 40 minutes into the baking. You won’t see the blackberries poking through much, unless you do that. Sometimes I even add one or two more right when they come out of the oven and just lightly press them in.
- Serve with Vanilla Ice Cream: I always recommend enjoying this warm with a scoop of ice cream or big dollop of fresh whipped cream on top!
Nutrition
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