This Blackberry Cobbler recipe is too easy. For the longest time, my pride prevented me from making it. Whenever we were having a party or expecting company, I wanted to make something more complicated. More showstopper. Then, one fateful day, I ran short on time. Frighteningly short on time. In a panic, I reached for the recipe box and pulled out this dusty, humble blackberry cobbler recipe.
I’ll admit I was a little apologetic serving it to guests. But I quickly became less so as they returned for seconds, and then thirds, and then started grabbing a spoonful each time they walked through the kitchen. Blackberry cobbler has been a go to ever since, for everything from a church potluck to a birthday party to a late summer barbeque.
There is something incredibly nostalgic and satisfying about a warm homemade blackberry cobbler served with a big scoop of vanilla ice cream. Using only basic ingredients, this recipe captures the charm of an old-fashioned blackberry cobbler while making it approachable for beginners and seasoned bakers alike. Please don’t skip the vanilla ice cream. It’s everything:)
Why You’ll Love This Homemade Blackberry Cobbler
This wonderful recipe has everything you’d want in a fruit dessert: juicy fruit, a soft and fluffy cobbler batter, and a golden brown crust. Cobblers come in many forms, but the sweet and tart melody of blackberries is the superior fruit, in my humble opinion. The contrast between the tart blackberries and sweet topping is the perfect combination. Whether you’re craving a treat reminiscent of a blackberry pie or simply want a no-fuss dessert after dinner, this one’s a keeper. Save this recipe card for the next time you’ve got a few extra cups of blackberries on hand. (And keep blackberries in the freezer for next time you’re in need of a cobbler!)
Ingredients You’ll Need
- Butter: There is no substitute for butter in this recipe. Ok, yes, you could throw in some coconut or avocado oil or whatever you prefer, but just know that it will be lacking. And you deserve better. You deserve butter.
- All-purpose flour: or sifted fresh milled flour if you’re into that kind of thing.
- Sugar: Use your preferred granulated sugar. The sugar can not be substituted with maple syrup or honey as it will throw off the liquid ratio.
- Whole milk
- Baking Powder: Your leavening agent
- Salt: Any table salt will do just fine.
- Fresh or Frozen blackberries: We have blackberry bushes, and whenever we pick an extra large bowl, I throw some in the freezer with this recipe in mind. This blackberry cobbler recipe works great with fresh or frozen berries, just thaw out your berries before mixing them with the sugar.
- Lemon juice: To brighten things up a little
- Lemon zest: Adds a touch of class to your baking
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees. Place the stick of butter in the bottom of a 9×13 baking dish. Pop the baking dish in the oven as it preheats, just long enough for the butter to completely melt then pull the dish back out of the oven.
- Mix the Batter: In a medium bowl, combine the flour, sugar, baking powder and salt. Stir just until combined. Pour in the milk and stir to make a batter. This flour mixture should resemble a pancake batter. Don’t overmix or it may become a clump cake instead of a fluffy cobbler.
- Prep the Berries: Thaw out the blackberries if using frozen and toss them into a large mixing bowl. Add in your sugar, lemon juice, and lemon zest. Give them a gentle mix and let them set for a few minutes until the berries start to release their juices and the sugar is mostly dissolved.
- Assemble the Cobbler: Pour the batter over the melted butter in the bottom of the baking dish. Do not stir. Pour the blackberry filling evenly over the top of the batter. Again, don’t stir! This layering is what helps form that classic cobblestone street appearance of cobblers.
- Bake!: Pop the baking dish in the oven and bake for 45-50 minutes or until the cobbler crust is puffed and golden brown and the blackberry filling is bubbling around the edges.
- Cool and Serve: Let the homemade blackberry cobbler cool for about 10-15 minutes. This helps the cobbler filling set. Serve warm with a scoop of vanilla ice cream or homemade whipped cream!
Tips & Variations
- Frozen vs. Fresh Berries: You can use frozen blackberries in place of fresh berries but pop them in the microwave for a couple of minutes or let them set on the counter for a bit to thaw out.
- Lemon Zest: Don’t skip the zest. It adds brightness and balances the tart blackberries.
- Mix Berries: For an extra special cobbler, throw in some raspberries, cherries and blueberries. Mixed berry cobbler is jam packed with flavor!
- Add Spice: A dash of cinnamon or nutmeg can give the cobbler batter a cozy fall twist.
Storage & Reheating
Store leftover cobbler in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for 30 seconds or reheat the entire dish in the oven at 325°F for about 15 minutes.
Prefer Sourdough?
This recipe can also be made with sourdough starter! If you’re looking to add more fermented grains to your diet or prefer to bake strictly with a sourdough starter, check out this recipe!
Easy Blackberry Cobbler with Sourdough Discard
Final Thoughts
Whether it’s your first or second time making cobbler, this easy blackberry cobbler recipe is an ideal introduction to spoon cakes and fruit desserts. With its cobbler crust rising beautifully over tart, juicy blackberries, it offers all the comfort of a blackberry pie without the fuss of a pie crust. If you’re a fan of great recipes that use basic ingredients and deliver maximum satisfaction, this one should go straight to the top of your list. Bookmark this for the next time you find yourself with ripe berries and a craving for an old-fashioned blackberry cobbler. Last night’s dessert? It could easily become tomorrow’s breakfast.
Tried this recipe out? Let us know what you think! Did you change up the fruit? We’d love to hear from you!
Enjoy!
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Easy Sourdough Rhubarb Cobbler
Ingredients
- 1 stick butter melted on the pan
- 2 cups sourdough starter active or discard
- 1 cup sugar
- 2 tsp baking powder
- 1 tsp salt
For the Fruit Filling
- 4 cups rhubarb chopped into 1/2 inch pieces
- 1 1/4 cup sugar
- zest of 1 lemon
- lemon juice of 1 lemon
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees. Place the stick of butter in the bottom of a 9×13 baking dish. Pop the baking dish in the oven as it preheats, just long enough for the butter to completely melt then pull the dish back out of the oven.
- Mix the Batter: In a medium bowl, combine the sourdough starter, sugar, baking powder and salt. Stir just until combined. The mixture should resemble a pancake batter.
- Prep the Rhubarb: Wash and dry your rhubarb stalks and chop them into 1/2 inch pieces and place them in a large mixing bowl. Add in your sugar, lemon juice, and lemon zest. Give them a gentle mix and let them set for a few minutes until the rhubarb starts to release its juices and the sugar is mostly dissolved.
- Assemble the Cobbler: Pour the batter over the melted butter in the bottom of the baking dish. Do not stir. Pour the rhubarb filling evenly over the top of the batter. Again, don’t stir! This layering is what helps form that classic cobblestone street appearance of cobblers.
- Bake!: Pop the baking dish in the oven and bake for 45-50 minutes or until the cobbler crust is puffed and golden brown and the rhubarb filling is bubbling around the edges.
- Cool and Serve: Let the homemade rhubarb cobbler cool for about 10-15 minutes. This helps the cobbler filling set. Serve warm with a scoop of vanilla ice cream or homemade whipped cream!
