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This blackberry cobbler is everything I want in a summer dessert. Juicy berries, golden topping, and made with simple pantry ingredients.
I tested a few versions before landing on this one, and it truly delivers: the perfect balance between soft, cakey batter and a jammy, bubbling fruit layer underneath. You can use fresh or frozen blackberries — both work beautifully, especially when they’re ripe and in season.
If you’re a fan of fruit-forward desserts, don’t miss my blackberry jam or this simple mixed berry compote. They’re a great way to make the most of summer berries!
What you’ll need
- Blackberries: Fresh or frozen both work. If using frozen, just add them straight from the freezer — no need to thaw.
- Sugar: Just enough to sweeten the fruit and balance the crust without overpowering the berries.
- All-purpose flour: Creates the soft, cakey topping that bakes up golden and tender.
- Baking powder: Gives the batter a gentle rise and light texture.
- Salt: A small pinch enhances the overall flavor.
- Milk: Whole milk is ideal for richness and a soft crumb.
- Unsalted butter: Melted and mixed into the batter for extra moisture and flavor.
- Lemon juice: Adds brightness and brings out the natural tartness in the blackberries.
- Extra sugar for topping: Sprinkled over the batter before baking for a light crunch and golden finish.
- Butter (for greasing): Just a small amount to coat the pan and help prevent sticking.
👉 See the printable recipe card below for the full ingredients list and quantities.
How to make blackberry cobbler
Start by preheating the oven to 350ºF (175ºC, no fan). Grease a 9×12-inch baking dish with butter or spray.
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Pour in the milk and melted butter, then mix until smooth. The batter will be pourable but slightly thick.
In a separate bowl, toss the blackberries with lemon juice. Then spread them evenly across the bottom of the prepared baking dish.
Carefully pour the batter over the berries. No need to spread it perfectly — the batter will settle and bake around the fruit. Sprinkle the top with a little extra sugar.
Bake for 45–50 minutes, or until the top is golden and the fruit is bubbling around the edges.
Let it cool for at least 15 minutes before scooping — then serve warm with vanilla ice cream, natural yogurt, or coconut whipped cream.
You can also pair it with fresh berries, a drizzle of caramel sauce, or even enjoy it chilled straight from the fridge.
Recipe tips
- Use ripe, in-season blackberries for the best flavor and sweetness. (If you’re using frozen berries, add them straight from the freezer — no need to thaw.)
- Check early for browning. If the top is coloring too quickly, cover it loosely with foil during the final 10–15 minutes.
- Let it rest before serving. Giving the cobbler 15–20 minutes to cool slightly helps the filling set and makes scooping easier.
Storage & reheating
Let any leftovers cool completely, then cover and store in the fridge for up to 3–4 days. You can reheat individual portions in the microwave or warm larger amounts in the oven at 325ºF (160ºC) until heated through.
While it’s best enjoyed fresh, the cobbler still tastes great the next day — especially with a scoop of ice cream on top.
More fruity desserts to try
If you try this blackberry cobbler recipe, I’d love to hear what you think! Leave a quick comment below — especially if you paired it with something fun.
Blackberry Cobbler
Equipment
- Baking dish 9×12-inch
Ingredients
- 5 cups blackberries fresh or frozen
- 1 cup granulated white sugar
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup whole milk
- 5 tbsp unsalted butter melted
- 2 tsp lemon juice
- 2 tbsp granulated white sugar for topping
- butter for greasing the pan
Instructions
- Preheat the oven to 350ºF (175ºC, no fan). Grease a 9×12-inch baking dish with butter or nonstick spray.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and 1 cup sugar. Add the milk and melted butter, and whisk until smooth.
- In a separate bowl, toss the blackberries with lemon juice. Spread them evenly across the bottom of the prepared baking dish.
- Pour the batter over the berries. It doesn’t need to be perfectly even — the batter will spread as it bakes. Sprinkle the top with 2 tablespoons sugar.
- Bake for 45–50 minutes, or until golden brown and bubbling around the edges. If the top is browning too quickly, tent loosely with foil during the last 10–15 minutes.
- Remove from the oven and let cool for at least 15 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious!
Glad you liked it
Excellent recipe!!!! approved by all.
Thanks 🙂
I love this blackberry cobbler and it will be the only one I make. Thanks!
Thank you so much, Rhonda! So sweet of you!
Amazing! Thanks for sharing Samira!
Glad you liked it! 🙂