Blackberry Cobbler Recipe

Blackberry Cobbler Recipe

This easy blackberry cobbler recipe has a sweet cakey topping that puffs up beautifully around juicy blackberry filling. Simply mix up the quick batter and bake for a warm, comforting old-fashioned dessert.

Sweet, juicy blackberries baked under a fluffy vanilla cake topping create a quintessential summer dessert. When berries are ripe for the picking, take advantage with this easy blackberry cobbler recipe. Ready in just over an hour, it makes the perfect ending to a backyard barbecue or Sunday family dinner.

Kids and adults alike will delight in each tender, butter-kissed bite. The beauty of old-fashioned cobbler shines through with this simple preparation. No fussy crust to roll out or biscuit dough to knead. Just stir together a quick batter and let the oven work its magic. As it bakes, the topping rises up to embrace juicy, purple-stained fruit in a tender blanket of vanilla cake. Spoon up a warm bowlful and top with whipped cream or ice cream for pure comfort food bliss.

What kind of blackberries work best? 

You can use fresh or frozen blackberries. If using frozen, make sure they are unthawed.

Can I use a different fruit instead of blackberries? 

Yes, this recipe would work well with raspberries, blueberries, cherries, peaches, or a berry mix. Adjust baking time as needed.

Do I need to use a specific size baking dish? 

A 2-quart baking dish is ideal, but an 8-inch or 9-inch square pan would also work. Just watch closely for doneness with different sizes.

Can I substitute regular flour for the self-rising flour? 

You can, but add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt if using regular flour. The self-rising flour helps create the lift.

How long does the cobbler stay fresh? 

Store cobbler leftovers covered at room temperature up to 2 days. The cakey topping may soften slightly. Reheat individual servings in the microwave.

Prep time: 10 minutes

Cook time: 1 hour

Total time: 1 hour 10 minutes

Servings: 6

This simple, homemade blackberry cobbler has a sweet, cakey topping that bakes up puffy and golden brown. Enjoy it warm with whipped cream or ice cream.


  • 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for greasing the baking dish
  • 1 1/4 cups granulated sugar, divided, plus 2 tablespoons for sprinkling
  • 2 cups (12 ounces) fresh or frozen blackberries
  • 1 cup whole milk
  • 1 cup self-rising flour
  • Whipped cream and/or ice cream, for serving


  1. Preheat the oven to 350°F. Generously butter a 2-quart baking dish.
  2. In a large bowl, whisk together the melted butter, 1 1/4 cups sugar, milk, and self-rising flour until smooth. Pour the batter into the prepared baking dish.
  3. Sprinkle the blackberries evenly over the batter. Top with the remaining 2 tablespoons of sugar.
  4. Bake for 60 minutes, until the topping is golden brown and puffed. Allow to cool for 10 minutes. Recipe by
  5. Cut into squares and serve warm with freshly whipped cream or ice cream.


  • Make sure your baking dish is well-greased to prevent sticking.
  • Frozen blackberries can be used without thawing first.
  • For best results, use fresh whipped cream or high-quality ice cream.

Tips for perfect blackberry cobbler:

  • Choose Ripe, Juicy Berries The star of this dessert is fresh, ripe blackberries bursting with sweet/tart flavor. Underripe berries can taste sour.
  • Grease the Dish Well Generously butter or spray the baking dish so the tender batter doesn’t stick. This allows maximum rise too.
  • Mix a Smooth, Lump-Free Batter Whisk or beat the simple batter very smooth. This creates an even crumb and prevents dense spots.
  • Resist Peeking While Baking Don’t open the oven early or the delicate rise may sink. Wait the full time for a tall, fluffy topping.
  • Enjoy Cobbler Warm Allow to cool just briefly so the filling sets. Warm cobbler with cold whipped cream is utter bliss!

Enjoy this easy homemade cobbler on a lazy Sunday or for dessert anytime! The sweet fruit filling and tender cakey topping make a delightful combination.

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