Blackberry Cobbler Recipe
Sweet, juicy blackberries tucked under a golden, buttery topping—this Blackberry Cobbler Recipe is pure summer comfort in a baking dish, whether you use fresh berries from the market or a bag from your freezer.
I’ve been making some version of blackberry cobbler for over 30 years, and it still never lasts more than a day in my house. This classic blackberry cobbler recipe has all the cozy charm of an old fashioned blackberry cobbler, but with a few small tweaks for better flavor, less guesswork, and a very reliable bake. It’s the kind of easy blackberry cobbler you can pull together on a Tuesday night but still feel proud serving at a Sunday dinner.
What makes this homemade blackberry cobbler special? We’re using plenty of berries so the blackberry filling stays lush and jammy, not dry. The batter-style topping bakes into a crisp-edged, tender, almost cake-like layer with buttery flavor in every bite. And if you’d like to make it just a bit lighter, I’ll walk you through a couple of small changes that keep it tasting like a true southern blackberry cobbler—just with a touch more fiber and not quite as much sugar.
I love serving this fresh blackberry dessert warm with vanilla ice cream in the summer and slightly cooled with a spoonful of whipped cream once the weather turns cooler. Honestly, it tastes like a porch swing, fireworks, and family reunions all baked into one pan.
Why You’ll Love This Blackberry Cobbler Recipe
- Fuss-free and beginner-friendly – No fancy tools, no pastry skills; if you can stir and pour, you can make this blackberry cobbler.
- Uses fresh or frozen blackberries – Make it as a summer berry cobbler in July or a cozy baked blackberry cobbler in January.
- Crisp edges, tender center – The buttery cobbler topping bakes up with chewy corners and a soft middle, like your favorite blondie and cake had a berry-filled baby.
- Flexible sweetness – Easy to adjust the sugar for tart or sweet blackberries, so your blackberry dessert recipe never tastes bland.
- Great for gatherings – This simple cobbler recipe makes 8 generous servings and travels well for potlucks, church suppers, and family cookouts.
- Cast iron friendly – Bake it in a cast iron skillet for that classic southern blackberry cobbler vibe and extra crisp edges.
- Pantry-staple batter – The topping uses simple ingredients you probably already have: flour, sugar, milk, butter, baking powder, and salt.
- Make-ahead and freezer friendly – I’ll show you how to prep the blackberry filling or freeze leftovers for another night.
Ingredients
Here’s everything you’ll need for this Blackberry Cobbler Recipe. I’ll include a few simple notes and swaps as we go.
For the blackberry filling:
- 6 cups blackberries, fresh or frozen (about 2–2 ¼ pounds; no need to thaw frozen berries)
- ½–¾ cup granulated sugar (use ½ cup for sweeter berries, up to ¾ cup for very tart berries)
- 2 tablespoons lemon juice (fresh is best for brightness)
- 2 teaspoons lemon zest (optional, but adds lovely flavor)
- 3 tablespoons cornstarch (thickens the blackberry filling so it’s jammy, not soupy)
- 1 teaspoon pure vanilla extract
- Pinch of salt (helps the berry flavor pop)
For the buttery cobbler topping:
- 1 cup all-purpose flour (you can use half white whole wheat flour for a bit more fiber)
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup whole milk (2% works, but whole milk gives a richer, more tender crumb)
- 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
- ½ teaspoon pure vanilla extract
For serving (optional but highly recommended):
- Vanilla ice cream, frozen yogurt, or lightly sweetened whipped cream
Ingredient tips:
- Blackberries: Look for plump, deep purple berries with a little shine. If using fresh, taste one—if it makes your eyes squint, you’ll want the higher end of the sugar range.
- Cornstarch vs. flour: Cornstarch keeps the blackberry filling glossy and smooth. Flour can work in a pinch, but it can look a little cloudy and may not thicken as nicely.
- Butter: Real butter really matters here. I use unsalted so I can control the salt, but salted butter works if you reduce the added salt slightly.
- Milk: Whole milk gives you that classic, old fashioned cobbler texture. Plant-based milks like oat or almond can work; just choose an unsweetened one so the cobbler doesn’t turn too sweet.
Directions
You know what? This whole process is less work than you might think. Read through once, then start preheating the oven while you gather your ingredients.
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Preheat your oven and prep the pan.
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a 12-inch cast iron skillet with butter or nonstick spray. If you’re using cast iron, place it in the oven for 5 minutes to warm—it helps the cobbler develop those lovely crisp edges. -
Mix the blackberry filling.
In a large bowl, combine the blackberries, sugar, lemon juice, lemon zest (if using), cornstarch, vanilla, and a pinch of salt. Gently toss until the berries are evenly coated and you no longer see dry cornstarch. If using frozen berries, they’ll look a little frosty—that’s fine. -
Spread the berries in the pan.
Pour the blackberry mixture into your prepared baking dish or skillet. Use a spatula to spread the berries into an even layer so the cobbler topping can bake evenly on top. -
Whisk together the dry ingredients.
In a medium bowl, whisk the flour, sugar, baking powder, and salt until everything is evenly mixed. This helps the batter stay light and prevents pockets of baking powder. -
Add the milk, butter, and vanilla.
Pour in the milk, melted butter, and vanilla extract. Whisk or stir gently until the batter is smooth and no streaks of flour remain. The batter will be pourable but thicker than pancake batter—think in-between cake and muffin batter. -
Pour the batter over the blackberries.
Slowly pour the cobbler batter over the berries, trying to cover most of the surface. It’s okay if some berries peek through the top; those spots will bubble and caramelize in the oven, which tastes incredible. -
Bake until golden and bubbly.
Bake for 35–45 minutes, or until the top is deep golden brown and the blackberry filling is bubbling thickly around the edges. If the top is browning too fast before the filling bubbles, loosely tent with foil for the last 10 minutes. -
Rest before serving.
Remove the cobbler from the oven and let it sit for at least 15–20 minutes. This short rest helps the filling set up so it’s saucy, not runny, and makes it easier to scoop. -
Serve warm.
Spoon the blackberry cobbler into bowls and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re like my family, someone will “test” a corner while it’s still too hot—just be careful, that blackberry filling holds heat.
Servings & Timing
- Yield: About 8 servings
- Prep Time: 15–20 minutes
- Bake Time: 35–45 minutes
- Rest Time: 15–20 minutes (helps the blackberry filling thicken)
- Total Time: About 1 hour 15 minutes
This is one of those fruit cobbler recipes that actually works for both weeknights and special occasions. You can assemble it ahead, park it in the fridge, and bake right before guests arrive so the whole house smells like a country bakery.
Variations
Once you’ve made this Blackberry Cobbler Recipe once, it’s easy to play around a little.
- Mixed summer berry cobbler: Swap 2–3 cups of the blackberries with blueberries, raspberries, or sliced strawberries for a colorful summer berry cobbler.
- Gluten-free blackberry cobbler: Use a 1:1 gluten-free flour blend in place of the all-purpose flour; check that your baking powder is gluten-free as well.
- Brown sugar twist: Replace half the white sugar in the topping with light brown sugar for a deeper, caramel-like flavor.
- Cinnamon-kissed cobbler: Add ½ teaspoon ground cinnamon to the topping and ¼ teaspoon to the blackberry filling for a cozy, spiced version.
- Lemon blackberry cobbler: Increase lemon zest to 1 tablespoon and serve with lemon sorbet for a bright, tangy finish.
- Cast iron cobbler: Bake this as a cast iron cobbler in a 10–12 inch skillet; the edges get extra crisp and the pan looks gorgeous on the table.
Storage & Reheating
One of my favorite things about this homemade blackberry cobbler is how well it keeps—if you can stop everyone from finishing it.
- Room temperature: If your kitchen is cool, you can keep the baked cobbler, loosely covered, at room temperature for up to 8 hours.
- Refrigerator: For longer storage, cover tightly and refrigerate for up to 3–4 days. The topping will soften a bit, but the flavor gets even better.
- Freezer: Cool completely, then wrap well (first in plastic wrap, then foil or an airtight container). Freeze for up to 2 months.
- Reheating whole cobbler: Warm in a 325°F oven, covered with foil, for 15–20 minutes, then uncover for the last 5 minutes so the topping can crisp up again.
- Reheating single servings: Microwave individual scoops for 30–45 seconds, or warm in a small oven-safe dish at 325°F for 8–10 minutes.
- Make-ahead tip: You can mix the blackberry filling up to 1 day ahead and keep it in the fridge. Stir the berries once before baking, add the fresh batter on top, and bake right before serving.
Notes
- Sweetness check: Blackberries can be surprisingly different from carton to carton. I always taste a berry before I measure the sugar; if they’re very tart, I go closer to ¾ cup sugar in the filling. If they’re very sweet, I stick with ½ cup.
- Preventing a runny filling: Cornstarch needs a strong boil to thicken. Make sure you bake long enough that the edges are really bubbling. If your cobbler is very juicy when you scoop it the first night, it often thickens nicely by the next day.
- Cast iron vs. glass: A cast iron blackberry cobbler usually bakes a little faster and browns more deeply on the edges. Glass or ceramic pans bake a touch more gently. If you switch pan types, keep an eye on the color during the last 10 minutes.
- A lighter twist: For a slightly lighter dessert, you can use 2% milk and reduce the sugar in the topping to ¾ cup. The cobbler stays tender and sweet but feels just a little less heavy after a big meal.
- Serving a crowd: This recipe doubles easily. Use a large roasting pan or two 9×13-inch pans and rotate halfway through baking. It’s a great dessert for reunions and holiday weekends.
- Texture tip: If you love an extra crisp top, sprinkle 1–2 tablespoons of coarse sugar (like turbinado) over the batter right before baking.
FAQs
Can I use frozen blackberries for this Blackberry Cobbler Recipe?
Yes, frozen blackberries work beautifully—don’t thaw them, just add them straight from the freezer and extend the bake time by about 5 minutes if needed.
Why is my blackberry cobbler runny?
Most of the time, it needs more time in the oven so the cornstarch can fully thicken. Make sure the filling is bubbling around the edges when you pull it from the oven, then let it rest for 15–20 minutes.
Can I make this blackberry cobbler gluten-free?
Yes, use a cup-for-cup gluten-free baking blend in place of the all-purpose flour. The texture will be very close to the original, especially if you let the batter rest 5 minutes before pouring.
What if I don’t have cornstarch?
You can use 4–5 tablespoons of all-purpose flour instead, though the blackberry filling may look a little less glossy and can be slightly thicker or cloudier.
Can I use other fruit instead of blackberries?
Absolutely—this is a very flexible fruit cobbler recipe. Blueberries, raspberries, sliced peaches, or a mix of berries all work well; just keep the total fruit amount around 6 cups.
How do I keep the topping from getting soggy?
Let the cobbler cool with the pan uncovered so steam can escape, and avoid storing it while it’s still hot. Reheat leftovers in the oven for a few minutes to refresh the texture.
Can I make the cobbler batter ahead?
It’s better to stir the batter right before baking so the baking powder stays active. You can, however, mix your dry ingredients and wet ingredients separately a few hours ahead, then combine them just before baking.
Is this blackberry cobbler very sweet?
I’d call it pleasantly sweet with tart notes from the berries and lemon. If you like a strong tart-sweet contrast, use the lower end of the sugar range and taste as you go.
Conclusion
This Blackberry Cobbler Recipe is one of those simple little desserts that feels like home—bursting with juicy berries, topped with a buttery, golden crust, and just begging for a scoop of melting vanilla ice cream. Whether you bake it in a cast iron skillet for that southern blackberry cobbler feel or in your trusty 9×13 pan, it’s the kind of recipe people ask you to “make again, please.”
If you give this blackberry cobbler a try, I’d love to hear how it turned out for you—tell me if you used fresh or frozen berries, and what you served it with. And if you’re in a cobbler mood, next time you might enjoy playing around with a peach or mixed berry version using this same base recipe.
Blackberry Cobbler
Ingredients
- 6 cups blackberries fresh or frozen; about 2–2 1/4 pounds; no need to thaw frozen berries
- 1/2–3/4 cup granulated sugar use 1/2 cup for sweeter berries, up to 3/4 cup for very tart berries (for filling)
- 2 tablespoons lemon juice fresh
- 2 teaspoons lemon zest optional
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract for filling
- 1 pinch salt for filling
- 1 cup all-purpose flour you can use half white whole wheat flour for more fiber (for topping)
- 1 cup granulated sugar for topping
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt for topping
- 1 cup whole milk 2% works; use whole for richer texture
- 8 tablespoons unsalted butter melted and slightly cooled (1 stick)
- 1/2 teaspoon vanilla extract for topping
- vanilla ice cream, frozen yogurt, or lightly sweetened whipped cream for serving, optional
- 1–2 tablespoons coarse sugar (such as turbinado) optional, for extra crisp top
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a 10–12 inch cast iron skillet with butter or nonstick spray. If using cast iron, place it in the oven for 5 minutes to warm while you prepare the filling.
- In a large bowl, combine the blackberries, 1/2–3/4 cup granulated sugar, lemon juice, lemon zest (if using), cornstarch, 1 teaspoon vanilla extract, and a pinch of salt. Gently toss until the berries are evenly coated and no dry cornstarch remains. If using frozen berries, they may still look frosty.
- Pour the blackberry mixture into the prepared baking dish or warmed skillet. Use a spatula to spread the berries into an even layer.
- In a medium bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and 1/4 teaspoon kosher salt until well combined.
- Pour in the milk, melted butter, and 1/2 teaspoon vanilla extract. Whisk or stir gently until the batter is smooth and no streaks of flour remain. The batter will be pourable but thicker than pancake batter.
- Slowly pour the cobbler batter over the berries, covering most of the surface. It is fine if some berries show through. If desired, sprinkle 1–2 tablespoons of coarse sugar over the batter for extra crunch.
- Bake for 35–45 minutes, or until the top is deep golden brown and the blackberry filling is bubbling thickly around the edges. If the top is browning too quickly before the filling bubbles, loosely tent the pan with foil for the last 10 minutes of baking.
- Remove the cobbler from the oven and let it rest for 15–20 minutes. This allows the filling to thicken and makes it easier to scoop.
- Spoon the warm blackberry cobbler into bowls and serve with vanilla ice cream, frozen yogurt, or whipped cream, if desired.
