Blackberry Cobbler

If you’re looking to make an irresistibly delicious, can’t-stop-eating-it dessert this summer, I promise you this blackberry cobbler needs to be on your bucket baking list!

Blackberry Cobbler

It’s my favorite season to make unfussy desserts, especially using my favorite summer berry.

This rustic blackberry cobbler has the best sweet-tart flavor, making it the perfect candidate to be topped with a big scoop of vanilla ice cream.

Why I Love This Recipe

• I love how easy it is to make, much less effort than a berry pie and straightforward ingredients.
• Blackberries are my favorite summer berry, so this cobbler is one of my favorites.
• The balance of sweet and tart, makes this blackberry cobbler the perfect vehicle for a scoop of ice cream.

If you love blackberry desserts like I do, you should also try my blackberry crumble, it’s another perfectly rustic dessert for summer. For something a little more refined, my chocolate blackberry pavlovas are not to be missed. And make my blackberry lemon oat muffins with a swipe of my blackberry jam for breakfast.

Ingredients

• Blackberries: Fresh or frozen is okay, you can also use blueberries if you prefer.
• Lemon zest: I use the lemon zest to enhance the flavor of the blackberries.
• Granulated sugar: This is my choicer for sweetening and balancing the tartness of the blackberries.
• All-purpose flour and baking powder: Together these create the light and fluffy cakey part of the cobbler.
• Salt: Since I’m using unsalted butter, I add salt back in as a flavor enhancer.
• Whole milk: I prefer using whole milk for its rich flavor, but any milk can be substituted if needed.
• Vanilla extract: Vanilla adds a warm undertone to the overall taste.
• Unsalted butter: If you use regular, salted butter, omit the salt from the recipe.

How To Make Blackberry Cobbler

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: I preheat the oven to 350 degrees F.
• Step Two: I zest one lemon and add the zest to the sugar.
• Step Three: In a medium-sized bowl, I stir together the blackberries and 1/3 cup of sugar until they are well coated. Then, I set them aside to marinate for 30 minutes.
• Step Four: In another bowl, I whisk together the flour, baking powder, salt, and the remaining sugar. I make a well in the center of the flour mixture and stir in the milk and vanilla until fully incorporated.
• Step Five: I add the butter to a 10-inch cast iron skillet and place it in the preheated oven until the butter is fully melted, which takes about 4-5 minutes.
• Step Six: I carefully pour the batter into the hot skillet with the melted butter. Then, I evenly spoon the marinated blackberries and any accumulated juices over the batter.
• Step Seven: I bake the cobbler for 45-50 minutes, until it is bubbly, puffed, and golden brown. I check for doneness by inserting a toothpick, which should come out mostly clean.
• Step Eight: I let the cobbler cool on a wire rack for at least 30 minutes before serving. I love serving it with a big scoop of vanilla ice cream.

Recipe Tips

• I’ve also made this blackberry cobbler in a 13 x 9 pan, it just comes out less thick.
• For a twist, mix in other berries like raspberries or blueberries with the blackberries for a more complex flavor.
• I’ve also substituted orange zest for lemon, which is a great swap, with a little different flavor.

Leftovers, Storage and Freezing

• I store the blackberry cobbler in an airtight container or cover the baking dish with plastic wrap or aluminum foil. It will keep in the refrigerator for up to 3-4 days.
• However, if I know it will be consumed within a day, I cover it and keep it on the counter.
• I prefer to warm leftover cobbler in the oven at 350 degrees F for about 10-15 minutes, or I will microwave individual portions for 30-60 seconds until heated through.
• To freeze the entire cobbler, I let it cool completely, then wrap the dish tightly with plastic wrap and aluminum foil. I will also freeze individual portions in their own small containers.
• I thaw frozen cobbler in the refrigerator overnight and reheat it in the oven at 350 degrees F for 20-25 minutes, or until warmed through. For individual portions, I will microwave on a low setting, checking and stirring every 30 seconds until heated.

More Cobbler Recipes

• Blueberry Cobbler
• Pecan Pie Cobbler
• Cranberry Apple Cobbler
• Rhubarb Cobbler

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Print Recipe

5 from 4 votes

Blackberry Cobbler

Enjoy the mouthwatering goodness of homemade blackberry cobbler. This recipe is a must-try for any dessert lover this summer!

Prep Time15 minutes mins

Cook Time30 minutes mins

Cooling30 minutes mins

Course: Dessert

Cuisine: American

Keyword: Blackberry Cobbler

Servings: 8 servings

Calories: 432kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• whisk
• cast iron skillet 10"

Ingredients

• zest of one lemon
• 1-1/2 cups granulated sugar divided
• 4-1/2 cups (12 oz.) fresh or frozen blackberries if using frozen do not thaw
• 1-1/2 cups all-purpose flour
• 1 tbsp. baking powder
• 1 tsp. table salt
• 1-1/2 cups whole milk
• 1 tsp. vanilla extract
• 12 tbsps. unsalted butter
• 1 tsp. granulated sugar (optional) for sprinkling over the top

Instructions

• Preheat the oven to 350 degrees F.
• Zest one lemon, adding the zest to the sugar.
  zest of one lemon, 1-1/2 cups granulated sugar
• In a medium sized bowl, stir together blackberries and 1/3 cup sugar until well coated. Set them aside to marinate for 30 minutes.
  4-1/2 cups (12 oz.) fresh or frozen blackberries
• In another bowl, whisk together flour, baking powder, salt and remaining sugar. Make a well in the center of the flour mixture and stir in milk and vanilla until fully incorporated.
  1-1/2 cups all-purpose flour, 1 tbsp. baking powder, 1 tsp. table salt, 1-1/2 cups whole milk, 1 tsp. vanilla extract
• Add butter to a 10-inch cast iron skillet. Place in the preheated oven until butter is fully melted (4-5 minutes).
  12 tbsps. unsalted butter
• Remove skillet from the oven and pour the batter over the melted butter without stirring. Sprinkle blackberry mixture evenly over the batter. (It's optional if you want to sprinkle another teaspoon of sugar on top of the batter. It really depends on how sweet your blackberries are to start with.)
  1 tsp. granulated sugar
• Bake the cobbler 45-50 minutes, until bobbly, puffed and golden brown. An inserted toothpick will come out mostly clean.
• Let it cool on a wire rack for at least 30 minutes before serving. Serve with vanilla ice cream.

Notes

For optimal outcomes when preparing this blackberry cobbler, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Blackberry Cobbler

Amount Per Serving (174 g)

Calories 432 Calories from Fat 173

% Daily Value*

Fat 19.2g30%

Saturated Fat 11.6g73%

Polyunsaturated Fat 0.9g

Monounsaturated Fat 5.4g

Cholesterol 50.3mg17%

Sodium 501mg22%

Potassium 162.6mg5%

Carbohydrates 62.3g21%

Fiber 3g13%

Sugar 42g47%

Protein 5g10%

Vitamin A 171IU3%

Vitamin C 9.9mg12%

Calcium 175.6mg18%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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