Blackberry Cobbler is the perfect easy dessert. Delicious all year long, this great recipe will make you feel like you are enjoying a wonderful summer afternoon.
Nothing beats a warm dessert with juicy berries and a buttery golden crust. This easy blackberry cobbler recipe is perfect for brunch or a relaxing afternoon. Since it features frozen blackberries, you can have most of the ingredients on hand all year long to make whenever your heart desires.
How to Make Blackberry Cobbler
Similar to Blueberry Cobbler, the crust bakes into the fruit yet stays sweet and golden. This is a brief overview of a delicious and easy Blackberry Cobbler recipe. For the full recipe including measurements and instructions, scroll to the recipe card at the bottom of the post.
- Make blackberry base. To a greased pan, add blackberries, some sugar, lemon zest, and lemon juice. Stir to combine and set aside.
- Combine the dry ingredients for the crust. Whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar for the crust. Using a mixer, beat together room temperature butter and sugar until light and fluffy.
- Beat in the rest of the wet ingredients. Beat in the milk, then the egg, and then the vanilla.
- Add the flour mixture. Beat until just combined.
- Drop the dough on top of the berries. Bake until golden brown.
- Let cool and enjoy. Let sit until no longer hot, but still warm. Serve with vanilla ice cream and enjoy.
Fresh or Frozen Blackberries
Frozen blackberries may be more cost effective for this recipe and can be kept on hand to make it any time of year, but fresh blackberries would work too. If using fresh blackberries, the cooking time will be less so monitor your cobbler closely at the 30 minute mark.
Homemade Blackberry Cobbler Tips and Tricks
- Measure your flour correctly. Baking is a science, so the details including correct measuring are crucial for success. See more on this below.
- Double check your baking powder. First, make sure you are using baking powder and not baking soda. They can’t be used interchangeably. Then make sure it is still reactive. To do this, drop a little in water, it should bubble immediately.
- Use room temperature butter. This will allow it to whip and combine well with the sugar. Allow it to set out of the fridge for 30 minutes to an hour before preparing your recipe.
- Use the milk you have on hand. As a general rule of thumb, you can go up in fat content of milk when baking, but you should not go down. So if a recipe calls for whole milk, you should use whole milk. I call for skim milk in this recipe, which means you can use anything up to whole milk.
How to Measure Flour for Blackberry Cobbler
Since flour is such an important ingredient in most baking dishes, it is important to know how to do it correctly. By using the incorrect measuring cup or packing it too tightly, you can end up with up to 25% more flour that will dry out your recipe. Follow these simple steps below.
- Whisk the flour in the container it is stored in (glass jar, flour bag, etc.).
- Using a spoon, scoop the flour from the container it is stored in into a dry measuring cup until it is slightly heaping.
- Using the flat edge of a spatula or the back of a butter life, level off the measuring cup allowing the extra flour to fall back into its original container or a bowl.
How to Zest a Lemon
I love the hint of lemon in this dish. Blackberries and lemon go together so well. (I’m looking at you Bramble.) Zesting a citrus fruit is a really great way to deepen that flavor in a recipe, without creating an unpleasant texture of a peel.
To zest a lemon, lime, or orange, start by washing the fruit well. Then using a zester, scrape the fruit against it. Stop as soon as you see white. That is the rind and it isn’t tasty. Work your way around the fruit getting just the best part of the peel.
Storing and Reheating
Store your homemade blackberry cobbler once it is completely cooled in the baking dish, covered, or in an airtight container. Leftovers can be eaten cold or reheated in the microwave. Eat within four days after making.
Refrigerating the cobbler will allow it to keep longer. It is recommended to eat within four days of making it. See above for more about storing and reheating.
While they can be similar in flavor, pies are made with pastry and usually have a crust below the filling and on top, while cobblers are made with biscuit batter and only have one layer of crust.
While this recipe has only been tested as written, you could swap the flour for a gluten free flour that is meant to replace all purpose flour one for one.
- 8 cups frozen blackberries or fresh (see note) 36 ounces
- 2/3 cup granulated sugar
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 12 tablespoons unsalted butter room temperature
- 3/4 cup granulated sugar
- 1/4 cup milk (I used skim milk)
- 1 egg
- 2 teaspoons vanilla extract
- Preheat your oven to 375 degrees.
- Spray a 9 by 13 inch baking dish with cooking spray. Add the blackberries, 2/3 cup sugar, lemon juice, and lemon zest. Stir to combine well. Set aside and let rest.
- In a mixing bowl whisk together the flour, baking powder, and salt. Set aside.
- Using a stand mixer or a hand mixer, beat together the room temperature butter and 3/4 cup granulated sugar. Beat until light and fluffy.
- Beat in the milk, then the egg, and then the vanilla.
- Add the flour mixture and beat until just combined. The dough batter will be very sticky.
- Drop the dough on top. Bake for 50 to 60 minutes or until the dough is golden brown. Remove from the oven. Let sit until no longer hot, but still warm (20 to 30 minutes) and serve with vanilla ice cream.