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A pan of blackberry cobbler with a scoop of it on a spoon.
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Blackberry Cobbler

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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: blackberry, blackberry cobbler
Servings: 12 Servings
Calories: 269kcal

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
US Customary - Metric

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 9x9 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

Calories: 269kcal | Carbohydrates: 37g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 108mg | Potassium: 169mg | Fiber: 2g | Sugar: 27g | Vitamin A: 334IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 1mg