Blackberry Cobbler

4.20 from 5 votes

This classic blackberry cobbler recipe is the perfect easy summer dessert!

Course Dessert

Cuisine American

Keyword blackberries, blackberry cobbler, cobbler

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 323kcal

Author Blair Lonergan

4 cups fresh blackberries (or substitute with raspberries, blueberries, diced strawberries, or mulberries)
¼ cup melted salted butter
½ teaspoon lemon juice
1-2 tablespoons brown sugar (depending on the sweetness of your berries)
1 cup granulated sugar
¾ cup all purpose flour + 2 tablespoons, divided
¼ teaspoon salt
2 teaspoon baking powder
¾ cup whole milk (or sub with 2% milk)

Preheat oven to 350°F (180°C).
In a large bowl, gently toss berries with butter and lemon juice. In a small bowl, combine brown sugar and 2 Tablespoons of flour. Gently stir into berry mixture.
Pour berries into the bottom of a greased 8-inch x 8-inch baking pan.
In a separate bowl, whisk together the granulated sugar, ¾ cup flour, salt, baking powder, and milk. Pour the batter over top of the fruit.
Bake for approximately 45 minutes, or until golden brown and firm.

Use sweet, fresh, summer blackberries. I have not tested this recipe with frozen blackberries, so let me know if you give it a shot! I think it would probably work, but I find that frozen berries release a bit more liquid and have a tendency to turn the batter a bluish-green color.
A pre-heated cast iron skillet yields great texture: crisp edges, a soft center, and a golden-brown top. Use one if you've got it!
The cobbler is done when the top is golden brown and the filling is firm and set.
Serve the cobbler warm with a scoop of vanilla ice cream on top!
This easy cobbler has a soft cake-like batter that puffs up around the fruit. If you're looking for a biscuit-topped cobbler with a saucy fruit filling, try this old-fashioned blueberry cobbler recipe or this blueberry peach cobbler.
Instead of a square pan, bake the cobbler in a 10-inch cast iron skillet (for nice, crispy edges) or in a deep-dish pie plate.
Use buttermilk instead of regular milk. It adds a nice, subtle tangy flavor and creates a lighter, more tender cake topping.
Use any berries that you like, or a combination of berries to total about 4 cups. Raspberries, blueberries, or diced strawberries would all be delicious additions to the cobbler.