Old-Fashioned Blackberry Cobbler

Square side shot of a bowl of blackberry cobbler with a scoop of vanilla ice cream.

Old-Fashioned Blackberry Cobbler

This easy blackberry cobbler is a classic Southern dessert with a buttery cake topping and sweet, juicy berries. It works with fresh or frozen blackberries, so you can enjoy it any time of year. Serve warm with a scoop of vanilla ice cream.

Course Dessert

Cuisine American, Southern

Keyword blackberry cobbler, blackberry cobbler recipe, easy blackberry cobbler, old fashioned blackberry cobbler

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 354kcal

Author Blair Lonergan

Equipment

8 x 8 inch baking dish

Ingredients

6 tablespoons salted butter
1 cup granulated sugar, plus 1 to 2 tablespoons for topping
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon kosher salt
1 cup whole buttermilk, well shaken (or substitute with whole milk)
1 teaspoon vanilla extract
2 cups fresh blackberries (or frozen, not thawed)
1 tablespoon lemon juice
1 teaspoon lemon zest (optional, but recommended)
For serving: vanilla ice cream or whipped cream

Instructions

Preheat the oven to 350°F. Place the butter in an 8x8-inch baking dish, a 9 or 10-inch cast iron skillet, or another 2-quart baking dish. Transfer it to the oven just until melted, about 3 to 4 minutes. Keep a close eye so the butter doesn't brown too much.
In a small bowl, gently toss the blackberries with the lemon juice and the lemon zest. The lemon brightens the flavor and balances the sweetness without needing extra sugar in the fruit layer.
In a large bowl, whisk together the sugar, flour, baking powder, and salt. Stir in the buttermilk (or milk) and the vanilla just until combined. The batter will be thin.
Carefully remove the hot pan from the oven. Pour the batter directly over the melted butter. Do not stir.
Spoon the blackberries evenly over the top, along with any juices. Do not stir. Sprinkle 1 to 2 tablespoons of sugar over everything for a lightly crisp, sweet finish.
Bake for 40 to 50 minutes, or until the top is golden brown and set, and the edges are bubbling. Tent the dish loosely with foil if the top starts to get too dark before the batter is cooked through. The batter will rise up around the fruit as it bakes, creating that classic cobbler texture.
Let the cobbler rest for about 10 minutes before serving. Scoop it warm into bowls and top with vanilla ice cream.

Video

Notes

Don't stir. Pour the batter over the melted butter, then scatter the berries on top. The layered start gives the cobbler its puffy, golden texture.
Frozen berries work. Use them straight from the freezer without thawing. Add 5 to 10 minutes to the bake time.
No buttermilk? Stir 1 tablespoon of lemon juice or white vinegar into a measuring cup, then fill with whole milk to reach 1 cup. Let it sit for 5 minutes before using. You can also just use regular milk (the recipe will still work).
Pan options. An 8x8-inch baking dish, a 9 or 10-inch cast iron skillet, or any 2-quart baking dish all work. Cast iron yields the crispest edges.
Other berries. Blueberries, raspberries, or a mix all work well. Stick with about 2 cups total of berries.
Doneness cue. The cobbler is done when the top is golden, the edges are bubbling, and the center isn't jiggly.
Storage. Cover and refrigerate leftovers for 3 to 4 days, or freeze for up to 2 months.

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