Blackberry Cobbler

This blackberry cobbler recipe is my idea of a perfect summer dessert. It's easy, delicious, and bursting with juicy berries. Serve with ice cream!

This blackberry cobbler recipe is easy and delicious. Juicy, tangy blackberries meld into a golden batter that’s soft and moist in the middle and crisp around the edges. Topped with a scoop of vanilla ice cream, it’s a mouthwatering summer dessert.

I’ve shared several biscuit-style cobblers in the past—there’s a yummy Summer Fruit Cobbler in Simple Feel Good Food, and I also have this great blueberry cobbler on the blog.

But this blackberry cobbler recipe is my first attempt at a cake-y, batter-style cobbler. Friends, I’ve been missing out. 

Since this style of dessert was new to me, I loosely based this recipe on The Pioneer Woman’s, using all-purpose flour, baking powder, and salt instead of self-rising flour; adding vanilla for warm depth of flavor; and cutting back on the butter and sugar to reach my preferred level of richness.

By now, I’ve made this cobbler multiple times. I still can’t believe…

1. how amazingly easy it is (1 bowl! 10 minutes of prep!)
2. how delicious it is.

It’s gooey, buttery, and practically oozing blackberry juice. I definitely recommend adding this one to your summer dessert rotation!

Blackberry Cobbler Ingredients

Here’s what you’ll need to make this easy blackberry cobbler recipe:

• Blackberries, of course! Fresh blackberries or frozen ones work well here. If you’re using frozen berries, there’s no need to thaw them before assembling the cobbler.
• All-purpose flour – It makes up the base of the batter.
• Cane sugar – For sweetness. You’ll mix some into the batter and sprinkle more on top of the cobbler to help it brown in the oven.
• Baking powder – It helps the batter rise as it bakes.
• Milk – Any kind you like! I’ve had success using whole milk and almond milk here.
• Unsalted butter – For richness and buttery flavor.
• Vanilla extract – For warm depth of flavor.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Blackberry Cobbler

This blackberry cobbler recipe couldn’t be easier to make!

Start by making the batter. Whisk together the dry ingredients (including the sugar), then add the milk, butter, and vanilla and whisk until the batter is smooth.

To assemble the cobbler, pour the batter into a greased 8×8-inch or similar baking dish. Sprinkle the blackberries evenly on top of the batter, then evenly sprinkle sugar on top.

Bake at 350 degrees until the cobbler is deeply golden brown around the edges, 50 to 65 minutes. Allow to cool slightly before serving warm with vanilla ice cream.

More Favorite Summer Desserts

If you love this easy blackberry cobbler recipe, try one of these simple summer desserts next:

• Homemade Cherry Pie
• Peach Crisp
• Blackberry Crisp
• Lemon Blueberry Bread
• Or any of these 30 Easy Summer Desserts!

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Blackberry Cobbler

rate this recipe:

4.89 from 17 votes

Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Serves 4

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This blackberry cobbler recipe is a delicious, easy summer dessert! It's crisp and golden brown around the edges, soft in the middle, and packed with juicy blackberries. Fresh and frozen berries both work well here—no need to thaw the frozen ones before using.

Ingredients

• 1 cup all-purpose flour, spooned and leveled
• ¾ cup cane sugar, plus more for sprinkling
• 1½ teaspoons baking powder
• ½ teaspoon sea salt
• 1 cup milk
• 4 tablespoons unsalted butter, melted, plus more for the baking dish
• 1 teaspoon vanilla extract
• Heaping 2 cups blackberries
• Vanilla ice cream, for serving

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Instructions

• Preheat the oven to 350°F and grease an 8x8-inch or similar baking dish.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, melted butter, and vanilla and whisk until well combined.
• Pour the batter into the prepared baking dish. Sprinkle the blackberries evenly on top, then sprinkle with sugar all over.
• Bake for 50 to 65 minutes, or until the edges are deeply golden brown and the center is puffed and lightly set. Allow to cool slightly before serving warm with vanilla ice cream.

Recipe adapted from The Pioneer Woman