Sun-warmed blackberries, bubbling under a golden, biscuit-like crust—this cobbler brings together the soul of Southern baking with a touch of rustic, countryside charm. It’s the kind of dessert that feels both nostalgic and fresh.
The beauty lies in its simplicity: just a handful of pantry staples, fresh berries, and a buttery batter that rises up like a fluffy cloud. It tastes just as good as our other summer-season favorites like Apple Crisp and Vegan Banana Cream Pie —only this one practically demands a scoop of ice cream on top.
Baked until the edges caramelize and the juices thicken into a jammy swirl, it’s a warm-weather ritual I never skip. One bite and you’ll understand why this cobbler earns its place as the ultimate summer treat.
What Makes This Recipe So Special?
- The flavor? Juicy, jammy, and deeply comforting—like sunshine in dessert form.
- I stumbled on this recipe after a morning berry-picking trip, and it instantly became my go-to—easy enough to make while the berries are still sun-warm.
- The crust-to-fruit ratio is perfection: tender, golden topping with pockets of tangy blackberry in every bite—comforting and just sweet enough.
- I’ve swapped in peaches or added lemon zest, and it always works—this recipe invites creativity and still holds its charm.
- It’s my secret to lighter summer entertaining—no frosting, no fuss, and somehow everyone’s always asking for seconds (and the recipe).
Blackberry Cobbler Recipe
This blackberry cobbler is a comforting, crowd-pleasing dessert bursting with juicy berries and topped with a soft, golden crust. It’s simple to prepare and perfect for any occasion. The sweet-tart blackberries bubble beneath a tender, buttery batter, creating an irresistible blend of fruity and cakey goodness.
Equipment
- Whisk
- Spatula
- 9×13-inch glass baking dish
- Mixing bowls (small and medium)
- Measuring spoons
Ingredients
Batter
- 1 tbsp vanilla extract
- ¼ cup unsalted butter melted
- 2 cups milk
- 1 ½ cups white sugar
- 2 ½ cups all purpose flour
- 1 tsp salt
- 1 tbsp baking powder
Berries
- 6 cups fresh ripe blackberries
- 2 tbsp cornstarch
- ¼ cup unsalted butter melted
- ½ cup white sugar
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a small bowl, whisk together sugar and cornstarch.
- Place the blackberries in a mixing bowl, drizzle with melted butter, sprinkle the cornstarch mixture over the top, and toss until the berries are evenly coated.
- Spread the blackberry mixture into the prepared baking dish.
- In a separate mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Stir in milk, melted butter, and vanilla extract until the batter is combined but still a little lumpy.
- Pour the batter evenly over the blackberries in the dish.
- Bake in the preheated oven for 55 to 60 minutes, or until the berries are tender and the crust is golden brown.
- Serve warm and enjoy.
Notes
- For extra depth of flavor, add a pinch of cinnamon or nutmeg to the batter.
- If your blackberries are especially tart, increase the sugar slightly to balance the flavor.
- Fresh or frozen blackberries both work well—just don’t thaw the frozen ones before using.
| Calories | 422kcal |
| Carbohydrates | 76g |
| Fiber | 5g |
| Fat | 11g |
| Protein | 6g |
| Cholesterol | 28g |
Tips To Ease Your Job!
- Prep Ingredients Ahead of Time– Measure out your dry ingredients, wash and dry the blackberries, and melt the butter in advance to make the process seamless.
- Use One Bowl Per Step– Keep things simple by using one bowl for berries and one for the batter—less cleanup and confusion during assembly.
- Don’t Overmix the Batter– Mix the batter just until combined. A few lumps are fine and will result in a more tender cobbler crust.
- Use a Large Measuring Cup for Batter– Pouring the batter evenly over the berries is easier and less messy if you transfer it to a large measuring cup with a spout.
