Name: Blackberry Cobbler
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 cups fresh blackberries (or frozen; do not thaw) (If using frozen berries, add 5–10 minutes to baking time.); 1/2 cup sugar (For tossing with the berries.); 1 cup sugar (For the batter.); 1 cup all-purpose flour; 1 cup milk (Whole milk preferred; low-fat works too.); 1/2 cup butter, melted (Unsalted preferred.); 2 teaspoons baking powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract

I grew up with a baking dish of bubbling berry cobbler on the table most summers, and this blackberry cobbler is the version I reach for when I want something fast, homey, and reliably delicious. It’s a single-batter, spoon-the-berries-on-top dessert that gives you a tender cake-like base and juicy blackberry pockets without any fuss. If you want a full guide to the classic format, see this helpful full-sized Blackberry Cobbler guide for extra context and serving ideas.

Why you’ll love this dish

This cobbler is a weeknight hero and a potluck staple. It comes together with pantry staples, uses either fresh or frozen berries, and bakes into a fruit-forward dessert that’s sweet but not cloying. The technique—pourable batter topped with sugared berries—creates a contrast between a light cake and jammy fruit. It’s perfect for summer when blackberries are at their peak, but frozen berries work well too (just add 5–10 minutes to the bake time).

“This cobbler tastes like summer in a spoon: simple, sweet, and comfortingly familiar.”

If you want a gluten-free twist or a different fruit profile, you can try an almond-flour peach cobbler for a grain-free option: almond flour peach cobbler.

The cooking process explained

Quick overview before you start: toss berries with sugar, whisk dry ingredients, add milk and melted butter to make a pourable batter, spread that batter in a greased 9×9-inch dish, spoon berries and juices on top (don’t stir), then bake until golden and set. Expect about 10–15 minutes active prep and 45–50 minutes in the oven. The batter rises around the fruit and bakes into a tender, slightly crumbed top while the berries bubble beneath.

What you’ll need

2 cups fresh blackberries (or frozen; do not thaw—if frozen, add 5–10 minutes to baking time)
1 cup sugar (divided: 1/2 cup for the berries, 1/2 cup for the batter)
1 cup all-purpose flour
1 cup milk (whole milk preferred; low-fat works too)
1/2 cup butter, melted (unsalted preferred)
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract

Notes and substitutions:

For a richer flavor, use buttermilk or add 1 tablespoon lemon juice to the milk and rest 5 minutes.
To reduce sugar, drop the berry sugar to 1/3 cup and the batter sugar to 1/3 cup; the berries’ natural tartness balances well.
Swap butter for neutral oil in a pinch, but butter gives the best flavor.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish, or a similar-sized pan.
In a bowl, toss the blackberries with 1/2 cup sugar. Let them sit while you prepare the batter; they’ll release some juices.
In a second bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt.
Add the milk, melted butter, and vanilla to the dry mix. Stir until just combined; small lumps are fine. The batter should be pourable.
Pour the batter into the prepared dish and smooth the top gently. Spoon the sugared blackberries and any juices over the batter. Do not stir—this creates the cobbler texture.
Bake 45–50 minutes, until the top is golden and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. If using frozen berries, add 5–10 minutes to the bake time.
Cool for 10–15 minutes before serving so the fruit sets slightly. Serve warm with cream or ice cream if you like.

Best ways to enjoy it

This cobbler shines warm, straight from the oven. Serve it with:

A scoop of vanilla ice cream for contrast.
A spoonful of lightly whipped cream and a sprinkle of lemon zest for brightness.
A drizzle of warmed crème anglaise for a richer dessert.

For smaller portions or individual presentations try making it in ramekins or a muffin tin; these mini versions are great for parties—see a step-by-step mini format here: mini blackberry cobbler. For a tea-time spin, pair slices with a fragrant black tea like Earl Grey, or try the blackberry earl grey tarts for a more refined berry treat: blackberry Earl Grey tarts.

Storage and reheating tips

Refrigerate: Cover the cooled cobbler tightly and store in the fridge for up to 3–4 days.
Reheat: Warm individual portions in the microwave for 20–30 seconds, or place in a 325°F (160°C) oven for 10–12 minutes until warmed through. Cover with foil to avoid overbrowning.
Freeze: You can freeze fully cooled cobbler for up to 2 months. Wrap the dish tightly in plastic and foil, or portion into freezer-safe containers. Thaw overnight in the fridge before reheating.
Food safety: Don’t leave the cobbler at room temperature for more than two hours to avoid bacterial growth.

Helpful cooking tips

Don’t stir the berries into the batter. Leaving them on top allows the cake to rise through the fruit and gives that classic cobbler texture.
Use unsalted butter so you control seasoning. Add a pinch more salt if using salted butter.
If berries are especially tart, add a tablespoon of honey or maple syrup to the batter for rounded sweetness.
For extra texture, sprinkle 1–2 tablespoons of coarse sugar over the top before baking for a subtle crunch.
Let it rest for 10–15 minutes after baking; the filling firms and slices cleanly.

Creative twists

Lemon-blackberry: Add 1 teaspoon lemon zest to the batter and a squeeze of lemon over the berries.
Boozy boost: Stir 1 tablespoon of bourbon or dark rum into the berries before topping the batter.
Gluten-free: Try a 1:1 gluten-free flour blend; baking time will be similar.
Reduced sugar: Replace part of the batter sugar with a non-caloric sweetener suitable for baking, but keep fruit sugar to maintain texture.

Helpful answers

Q: How long does this take from start to finish?
A: About 10–15 minutes active prep and 45–50 minutes baking—roughly an hour total.

Q: Can I use frozen blackberries?
A: Yes. Use them frozen and do not thaw. Add 5–10 minutes to the baking time to compensate for the extra moisture.

Q: Can I double the recipe?
A: Yes. Bake in a 9×13-inch pan and check doneness at 50–60 minutes; a slightly longer bake may be needed.

Q: Is this recipe freezer-friendly?
A: Yes—freeze cooled portions up to 2 months; thaw overnight in the fridge before reheating.

Conclusion

This easy blackberry cobbler delivers big comfort with minimal fuss—juicy berries, a tender cake top, and simple ingredients you probably already have. If you like a no-fuss, family-friendly dessert this is one to keep in your repertoire. For another well-loved approach and extra inspiration, check out Easy Blackberry Cobbler Recipe – Pioneer Woman Blackberry Cobbler, and for a cozy, slightly different take see The Pioneer Woman’s Blackberry Cobbler – The Cozy Cook.