This old-fashioned blackberry cobbler features juicy, syrupy berries topped with a fluffy, buttery crust.
It’s crisp on the edges, moist in the center, and scrumptious in every bite.
Whether you use freshly picked or frozen berries, this classic Southern dessert is sure to become a family tradition.
I like it warm and jammy with a big scoop of vanilla ice cream. But it’s just as delicious for breakfast with a cup of coffee.
Why You’ll Love This Blackberry Cobbler
Seasonal Berry Delight: Making blackberry cobbler is the perfect way to celebrate the bounty of summer. Get them when they’re at their juiciest and most flavorful.
Easy Indulgence: With just seven simple ingredients and a quick, 5-minute prep, blackberry cobbler is an effortless dessert for a special occasion.
Rustic Charm: Cobbler embodies the essence of simple, old-fashioned comfort food. And it’s a crowd-pleaser any time of year.
Ingredients
- Blackberries: Juicy, sweetly tart, and bursting with summer flavor, there’s no substitute for fresh berries. But if you can’t find any, frozen will work, too.
- Granulated Sugar: Adds the perfect amount of sweetness to balance the berries. It also helps to create a syrupy sauce.
- All Purpose Flour: The secret to a fluffy, tender cobbler topping.
- Buttermilk: Gives richness and structure to the batter.
- Unsalted Butter: Lends buttery flavor and keeps the topping moist. Make sure it’s nice and cold!
- Vanilla Extract + Lemon Zest: Enhance the berry flavor with subtle floral and citrus notes. The lemon zest is optional.
How to Make Blackberry Cobbler
There are a few ways to make blackberry cobbler, and there are varying opinions on what makes a true Southern blackberry cobbler.
Luckily, no matter how you make it, homemade cobbler is one of life’s simple pleasures.
Here are the steps for my recipe:
1. PREHEAT the oven to 350°F (175°C).
2. GREASE a 9×13-inch baking dish with butter and add the berries. Sprinkle with 1/4 cup sugar and lemon zest (if using). Set aside.
3. WHISK the flour, 2 tablespoons of sugar, and salt in a large bowl.
4. RUB the grated butter into the dry ingredients until the mixture is crumbly.
5. STIR in the buttermilk gradually until the mixture is thick and spoonable, not pourable. Spoon the topping evenly over the fruit.
6. BAKE for 35–45 minutes, until the topping is golden brown and the fruit is bubbling at the edges.
7. COOL for 15 minutes. Serve warm with vanilla ice cream or whipped cream. Enjoy!
Tips For the Best Blackberry Cobbler
With a recipe this easy, I know you’ll make it all the time. And don’t forget to let me know how yours turns out – I can’t wait to hear all about it!
But if it’s your first time, check out these tips and tricks before you start:
- Dry the berries. Rinse and then pat the blackberries dry to avoid adding excess moisture to the cobbler.
- How to use frozen berries. If frozen blackberries are your only option, be sure to use them straight from the freezer. If you thaw them first, they’ll go mushy.
- Add lemon. A squeeze of lemon juice or a sprinkle of lemon zest in the berries really brightens the flavor. Or, try a pinch of cinnamon.
- Pick the right baking dish. Use a glass, ceramic, or stoneware baking dish, not metal, which can cook the berries too quickly.
- Baking time. Bake until the filling reaches 212°F in the center to ensure it thickens properly. Cover with foil if the top browns too quickly.
- Resting time. Let the baked cobbler rest for 10-15 minutes before serving to allow the filling to set. Right out of the oven, it will still be runny and scorching hot!
- Variations. Try other berries like raspberries, blueberries, strawberries, or a mix. Peaches also work well.
- Serving suggestions. Serve warm topped with vanilla ice cream, whipped cream, or Greek yogurt and honey.
How to Store
Blackberry cobbler is my favorite way to use up fresh berries. But it’s best made and enjoyed on the same day.
The longer it sits, the softer the crust will become.
To Store: Cover the cold cobbler tightly in plastic and store in the fridge for 4-5 days
To Freeze: Bake the cobbler, cool completely, then wrap it tightly or transfer it to an airtight container. Freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: For individual servings, microwave in 30-second increments until warm. To reheat the entire cobbler, bake at 300-350°F for 10-30 minutes until hot and bubbly, covering with foil to prevent over-browning.
Note: This cobbler will freeze quite well, but keep in mind, the topping may become soggy after thawing.
More Tasty Blackberry Recipes to Try
Blackberry Dumplings
Blackberry Dump Cake
Blackberry Jam
Blackberry Cobbler
8
servings5
minutes45
minutes359
kcalThis old-fashioned blackberry cobbler is golden brown and crisp on the edges, jammy and moist in the center, and absolutely scrumptious in every bite.
Ingredients
6-7 fresh blackberries, rinsed
6 tablespoons granulated sugar, divided
1 teaspoon lemon zest, optional
2 1/2 cups all purpose flour
1/2 teaspoon salt
3/4 cup cold butter, grated
1/2-3/4 cups cold buttermilk
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C).
- Grease a 9×13-inch baking dish with butter, then add the berries. Sprinkle 1/4 cup sugar (4 tablespoons) and lemon zest (if using) evenly over the top and set aside.
- In a large bowl, whisk the flour, 2 tablespoons of sugar, and salt to combine. Add the grated butter and rub between your fingers until crumbly.
- Stir in the buttermilk a little at a time until thick and moistened. It should be smooth and spoonable, not pourable.
- Spoon the topping over the fruit, trying to make it as even as possible.
- Bake for 35-45 minutes, until the top is golden brown and the fruit is bubbling on the sides.
- Remove the cobbler from the oven and let cool for 15 minutes. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Notes
- If using frozen blackberries, do not thaw them first. Use them straight from the freezer and extend the baking time by 10-15 minutes.
- For a crunchy topping, sprinkle an additional 1-2 tablespoons of sugar over the cobbler 10 minutes before it’s done baking.
Trying this for the first time. Got it in the oven, can’t wait to see how it tastes. I love how super easy this was.
I hope you enjoyed it, Tina!
Just finished mine, I used frozen berries so I did add about 20 minutes!! Delicious.. can I freeze this cobbler
Hi Nora!
So happy you like it.
You can freeze it after it’s completely cooled. Wrap in in plastic and foil for 1-2 months.
Just keep in mind, the cobbler won’t have the same texture after thawing.
I suggest baking it from frozen (let the dish warm for 15 minutes at room temp) with an extra 10 minutes in the oven 🙂
Love your recipes please keep posting these tasty treats!
why don’t you have a print button?
Hi, Judy!
There is a print button. Scroll down to the recipe card at the bottom. You’ll find a “print” button in the lower righthand corner of the image above the ingredients. 🙂 Hope that helps!