Blackberry Cobbler
This juicy blackberry cobbler bakes up with a golden, tender topping and a rich, jammy fruit layer underneath. It’s the perfect way to enjoy fresh or frozen blackberries — easy to make and even better served warm with a scoop of vanilla ice cream.
Servings: 8
Equipment
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 9x12-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
Storage & reheating: Once cooled, cover and refrigerate for up to 3–4 days. Reheat individual portions in the microwave or warm in the oven at 325ºF until heated through.
Nutrition
Calories: 289kcal | Carbohydrates: 51g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 196mg | Potassium: 215mg | Fiber: 5g | Sugar: 34g | Vitamin A: 467IU | Vitamin C: 20mg | Calcium: 129mg | Iron: 1mg