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Blackberry Cobbler Recipe
If you’re craving a warm, cozy dessert that tastes like summer in a baking dish, this Blackberry Cobbler Recipe is loaded with juicy berries, a buttery cobbler topping, and all the nostalgia of an old-fashioned blackberry cobbler baked from scratch.
Meet Your New Favorite Blackberry Cobbler
When blackberries are in season, this is the blackberry cobbler recipe I reach for again and again. It’s simple enough for a weeknight dessert but special enough to bring to a potluck or Fourth of July cookout. The berries bubble into a deep purple blackberry filling while the buttery cobbler topping turns golden and crisp on the edges, soft and cake-like in the center.
I grew up in the South, and a classic blackberry cobbler was just “what you did” when someone showed up with a bucket of berries. No fancy tricks—just pantry staples, fresh blackberries, and a cast iron skillet if you had one handy. This homemade blackberry cobbler hits all those comforting notes, but with a few small tweaks for better texture and just the right sweetness.
You can use fresh or frozen berries, bake it in a cast iron skillet or a simple baking dish, and serve it warm with vanilla ice cream. It’s one of those easy blackberry cobbler recipes that feels almost too simple for how impressive it looks.
And honestly? There’s nothing quite like a warm slice of summer berry cobbler, eaten on the porch while it’s still steaming.
Why You’ll Love This Blackberry Cobbler Recipe
- Easy, no-fuss batter. This simple cobbler recipe comes together with basic pantry ingredients you probably already have.
- Works with fresh or frozen berries. Use fresh blackberries in summer, or frozen berries when they’re out of season—no fancy adjustments needed.
- Perfect balance of sweet and tart. The blackberry filling is juicy and bright, not cloyingly sweet.
- Crispy edges, soft center. The buttery cobbler topping bakes up with caramelized edges and a tender, cake-like middle.
- Family-friendly and crowd-pleasing. Great for potlucks, church suppers, or Sunday dinners—everyone recognizes a classic blackberry cobbler.
- Flexible pan choices. Bake it in a cast iron skillet, glass dish, or ceramic baking dish, and it still turns out beautifully.
- Make-ahead friendly. Prep the berries early, bake later, and reheat leftovers easily.
- Customizable. Turn it into a mixed summer berry cobbler, make it gluten-free, or play with warm spices.
Ingredients for the Best Blackberry Cobbler
Here’s everything you’ll need for this homemade blackberry cobbler. I’ll add a few notes and substitutions as we go.
For the Blackberry Filling
- 5 cups blackberries (fresh or frozen; about 24–26 oz)
Tip: If using frozen, don’t thaw completely—slight chill helps prevent a watery cobbler. - ½–¾ cup granulated sugar (start with ½ cup for tart berries, go up to ¾ cup if they’re very sour)
Taste a berry first; adjust sugar to your preference. - 1 tablespoon lemon juice (fresh if possible)
Brightens the blackberry flavor and keeps it from tasting flat. - 1 teaspoon lemon zest (optional but lovely)
Adds a light floral note to the fruit cobbler recipe. - 2 tablespoons cornstarch
Helps thicken the blackberry filling so it’s saucy, not soupy. - ½ teaspoon vanilla extract
Gives a subtle depth and warmth to the berries. - Pinch of salt
Just a pinch helps the flavors pop.
For the Buttery Cobbler Topping
- 1 cup all-purpose flour
Use a gluten-free all-purpose blend if you need a gluten-free version. - 1 cup granulated sugar
You can swap ¼ cup for light brown sugar for a hint of caramel flavor. - 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ¾ cup whole milk
2% works too, but whole milk gives a richer, more tender crumb. - 8 tablespoons (1 stick) unsalted butter, melted
If you only have salted butter, just reduce the added salt slightly. - 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional, but I love it)
Adds that “old fashioned blackberry cobbler” warmth.
Optional Toppings for Serving
- Vanilla ice cream
- Lightly sweetened whipped cream
- A drizzle of heavy cream over each serving for that classic Southern touch
Step-by-Step Directions
Here’s the thing: this baked blackberry cobbler is truly easy, but the order of the steps matters. It’s very much a “pour and bake” situation.
1. Preheat Your Oven and Prep the Pan
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish or a 10–12 inch cast iron skillet with a little butter or nonstick spray. Cast iron cobbler will brown more deeply and stay warm longer, which I absolutely love for serving.
2. Make the Blackberry Filling
In a large bowl, combine:
Blackberries, ½–¾ cup sugar, lemon juice, lemon zest, cornstarch, vanilla, and a pinch of salt.
Gently toss until the berries are evenly coated. You don’t want to smash them—just fold the mixture with a spatula until you see a glossy, slightly syrupy coating on the berries.
Let the berries sit for 5–10 minutes while you mix the batter. This rest gives the sugar time to pull some juices from the berries, helping that blackberry filling turn jammy in the oven.
3. Melt the Butter
In a small saucepan or microwave-safe bowl, melt the 8 tablespoons (1 stick) butter. Let it cool just a bit while you mix your dry ingredients—warm is fine, but you don’t want it piping hot when it hits the batter.
4. Mix the Cobbler Batter
In a medium bowl, whisk together:
Flour, sugar, baking powder, and salt.
In a separate small bowl or large measuring cup, whisk the milk, vanilla, and cinnamon (if using).
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be pourable, like pancake batter—smooth but not thin as water. Don’t over-mix; a few small lumps are fine.
5. Add Butter to the Pan
Pour the melted butter into the prepared baking dish or skillet. Tilt the pan gently so the butter coats the bottom evenly.
You know what? This step is the secret to that rich, buttery cobbler topping. The batter bakes up through the butter and gets those crisp edges that everyone fights over.
6. Layer the Batter and Berries
Pour the cobbler batter evenly over the melted butter. Don’t stir.
Then spoon the blackberry mixture over the batter as evenly as you can. Again—no stirring. As it bakes, the batter rises up around the berries and gives you that classic blackberry cobbler look with pockets of fruit and golden topping.
If there’s a lot of extra berry juice in the bowl, pour it right in. That’s flavor.
7. Bake Until Golden and Bubbly
Bake at 350°F for about 40–50 minutes, depending on your oven and pan.
You’ll know it’s done when:
- The topping is deep golden brown around the edges
- The blackberry filling is bubbling in the center
- A toothpick inserted into a “bready” part of the topping comes out without wet batter (a bit of berry juice is fine)
If the top is browning too fast, lay a piece of foil loosely over the pan for the last 10 minutes.
8. Cool Slightly and Serve Warm
Let the cobbler rest for 15–20 minutes before serving. The filling will thicken as it cools, and it’ll be much easier to scoop.
Serve warm with vanilla ice cream or whipped cream. If you’re like me, you might sneak the first spoonful straight from the pan—just don’t burn your tongue.
Servings & Timing
- Yield: About 8 servings
- Prep Time: 15–20 minutes
- Bake Time: 40–50 minutes
- Rest Time: 15–20 minutes
- Total Time: About 1 hour 15 minutes
This makes a generous pan of southern blackberry cobbler that’s perfect for a family dessert or a small gathering.
Variations and Fun Twists
- Mixed Berry Cobbler: Swap 1–2 cups of blackberries for raspberries, blueberries, or sliced strawberries for a summer berry cobbler.
- Gluten-Free Blackberry Cobbler: Use a 1:1 gluten-free baking flour in place of regular flour; bake time stays about the same.
- Lemon Blackberry Cobbler: Add an extra tablespoon of lemon zest to the batter and berries for a brighter, more citrus-forward dessert.
- Spiced Blackberry Cobbler: Add ¼ teaspoon nutmeg and ¼ teaspoon cardamom to the batter for a cozy, spiced blackberry dessert recipe.
- Lower Sugar Version: Reduce sugar in the berries to ⅓ cup and in the batter to ¾ cup; use very ripe berries so the cobbler still tastes naturally sweet.
- Mini Cobblers: Divide the batter and berries into 6–8 greased ramekins and bake 25–30 minutes for individual baked blackberry cobblers.
How to Store & Reheat Blackberry Cobbler
This blackberry cobbler recipe keeps surprisingly well, which is handy if you’re baking ahead for guests.
Storing
- Room Temperature: Once completely cool, you can keep it covered at room temp for up to 1 day.
- Refrigerator: For longer storage, cover tightly and refrigerate for up to 4 days.
- Freezer: For best quality, freeze individual portions in airtight containers for up to 2 months. Let cool completely before freezing.
Reheating
- Oven (Best Texture): Warm in a 325°F oven for 10–15 minutes, or until heated through. This helps the cobbler topping crisp up again.
- Microwave (Fastest): Heat individual portions for 30–60 seconds. The topping will be softer but still tasty.
- From Frozen: Thaw overnight in the fridge, then reheat in the oven or microwave as above.
Make-Ahead Tips
- You can assemble the blackberry filling up to 1 day ahead and keep it in the fridge.
- Mix the dry ingredients for the topping ahead of time and store them in an airtight container at room temperature.
- When you’re ready to bake, add the milk, vanilla, and butter, assemble, and bake fresh.
Notes from My Kitchen
- Taste your berries first. This is my number one tip for any fresh blackberry dessert. Some blackberries are sweet as candy, others are mouth-puckering tart. Let that guide your sugar level.
- Cast iron gives you magic edges. If you have a cast iron skillet, use it. The buttery cobbler topping gets those dark, caramelized edges that are honestly the best part.
- Don’t skip the rest time after baking. I know it smells amazing, but giving the cobbler 15–20 minutes after it comes out of the oven keeps the filling from running all over the plate.
- Cornstarch matters. Without it, the blackberry filling can be too runny, especially with frozen berries. Those 2 tablespoons make a big difference.
- Serve it slightly warm, not scorching hot. You’ll taste the flavors more once it cools a bit, and your ice cream won’t disappear instantly.
- Leftovers are breakfast. I’m 100% serious. Warm blackberry cobbler with a spoonful of yogurt? That’s a very good morning.
Blackberry Cobbler Recipe FAQs
Can I use frozen blackberries for this blackberry cobbler recipe?
Yes, absolutely. Use them straight from the freezer (no need to thaw completely), and add 1 extra teaspoon of cornstarch if the berries seem very icy.
Why is my cobbler topping soggy?
Usually it’s from too much liquid or not enough bake time. Make sure you bake until the topping is deep golden and the center is bubbling, and let it rest so the filling can thicken.
Can I cut this recipe in half?
Yes. Bake it in an 8×8-inch dish or similar and start checking around 30–35 minutes. It makes about 4 servings when halved.
What’s the difference between a cobbler and a crisp?
A cobbler has a biscuit or cake-like topping (like this buttery cobbler topping), while a crisp has a crumbly, streusel-style topping with oats or nuts.
Can I make this blackberry cobbler dairy-free?
Yes. Use a dairy-free butter substitute and your favorite plant-based milk (like almond or oat milk). Texture will be slightly different but still very good.
How do I keep my cobbler from being too sweet?
Taste the berries and start with the lower amount of sugar in both the filling and topping. You can also use a slightly tart ice cream or unsweetened whipped cream to balance each serving.
Can I add other fruits to this cobbler?
Definitely. Peaches, raspberries, or blueberries work beautifully alongside blackberries—just keep the total fruit at about 5 cups.
Do I need to refrigerate leftover cobbler?
After the first day, yes. Store it covered in the fridge and reheat gently when you’re ready to enjoy it again.
A Sweet Ending
This Blackberry Cobbler Recipe brings together everything I love about a classic, old fashioned blackberry cobbler—juicy fruit, a tender, buttery topping, and that cozy feeling you get when a warm dessert hits the table and everyone leans in with a spoon.
If you try this blackberry dessert recipe, I’d love to hear how it turned out for you—tell me in the comments if you used fresh or frozen berries, or if you turned it into a mixed summer berry cobbler. And if you’re in a baking mood, next time you might like a peach or cherry cobbler too; they all follow the same simple, comforting rhythm.
Blackberry Cobbler
Ingredients
- 5 cups blackberries fresh or frozen; about 24–26 oz
- 1/2–3/4 cup granulated sugar for blackberry filling; adjust to taste depending on tartness of berries
- 1 tablespoon lemon juice fresh if possible
- 1 teaspoon lemon zest optional
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- salt pinch, for blackberry filling
- 1 cup all-purpose flour
- 1 cup granulated sugar for cobbler topping
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt for cobbler topping
- 3/4 cup whole milk 2% works too
- 8 tablespoons unsalted butter melted; 1 stick
- 1 teaspoon vanilla extract for cobbler topping
- 1/2 teaspoon ground cinnamon optional
- vanilla ice cream optional, for serving
- lightly sweetened whipped cream optional, for serving
- heavy cream optional, a drizzle over each serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a 10–12 inch cast iron skillet with butter or non-stick spray.
- In a large bowl, combine the blackberries, 1/2–3/4 cup granulated sugar (to taste), lemon juice, lemon zest (if using), cornstarch, 1/2 teaspoon vanilla extract, and a pinch of salt. Gently toss until the berries are evenly coated and look glossy and slightly syrupy. Let the mixture sit for 5–10 minutes while you prepare the batter.5 cups blackberries, 1/2–3/4 cup granulated sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 tablespoons cornstarch, 1/2 teaspoon vanilla extract, salt
- In a small saucepan or microwave-safe bowl, melt the 8 tablespoons (1 stick) of unsalted butter. Set aside to cool slightly; it should be warm but not piping hot when added to the pan.8 tablespoons unsalted butter
- In a medium bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and 1/4 teaspoon fine sea salt.1 cup all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon fine sea salt
- In a separate bowl or large measuring cup, whisk together the milk, 1 teaspoon vanilla extract, and ground cinnamon (if using).3/4 cup whole milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon
- Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined. The batter should be smooth and pourable, similar to pancake batter. Do not overmix; a few small lumps are fine.1 cup all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon fine sea salt, 3/4 cup whole milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon
- Pour the melted butter into the prepared baking dish or skillet and tilt the pan to coat the bottom evenly with butter.8 tablespoons unsalted butter
- Pour the cobbler batter evenly over the melted butter in the baking dish. Do not stir. Spoon the blackberry mixture evenly over the batter, including any juices in the bowl, and again do not stir.5 cups blackberries, 1/2–3/4 cup granulated sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 tablespoons cornstarch, 1/2 teaspoon vanilla extract, salt, 1 cup all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon fine sea salt, 3/4 cup whole milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 8 tablespoons unsalted butter
- Bake at 350°F (175°C) for 40–50 minutes, or until the topping is deep golden brown around the edges, the blackberry filling is bubbling in the center, and a toothpick inserted into the bready part of the topping comes out without wet batter (berry juice is fine). If the top is browning too quickly, tent loosely with foil for the last 10 minutes of baking.
- Let the cobbler cool for 15–20 minutes to allow the filling to thicken. Serve warm with vanilla ice cream, whipped cream, or a drizzle of heavy cream, if desired.vanilla ice cream, lightly sweetened whipped cream, heavy cream
