This old-fashioned Blackberry Cobbler recipe couldn't be easier to make (I bet you have all the ingredients!) and works with fresh or frozen blackberries.
My therapy is a warm pan of Blackberry Cobbler
I really am obsessed with this homemade Blackberry Cobbler recipe. It is so easy and quick to throw together and just tastes like summer. You can bake it in a 12-inch cast-iron skillet or a 9×13” metal baking pan. I've also been known to pre-measure the ingredients so I can whip it together outside while camping and bake it in my dutch oven ( I usually double the recipe!). The cobbler is more cake-like, which I love, and uses your basic pantry staples with fresh or frozen blackberries, so you can enjoy it anytime you have a craving.
Make sure to try all of my cobbler recipes: Cherry Cobbler, Blueberry Cobbler, Pecan Cobbler, Apple Cobbler, and Peach Cobbler.
How to make Blackberry Cobbler:
Berries: Add half of the blackberries to a saucepan with 2 Tablespoons sugar and 1 Tablespoon lemon juice. Stir. Cook for a few minutes over medium heat, breaking the blackberries in half with your spatula or wooden spoon, so they cooked down a little bit and create a juicy sauce. Preheat oven to 350°F (180°C). Melt sliced butter in a 9×13 baking dish by placing in the oven while it preheats.
Batter: In a bowl, mix the flour, sugar, baking powder, and salt. Stir in milk then pour over melted butter. Spoon blackberry saue mixture on top. Sprinkle remaining blackberries. Top with a sprinkle of cinnamon.
Bake for 35-40 minutes, until golden on top. Make it the best blackberry cobbler by serving with a scoop of vanilla ice cream.
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Blackberry Cobbler
Equipment
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9×13 metal baking dish , or 12'' cast iron pan or dutch oven
Ingredients
- 1 lb blackberries (525g), fresh or frozen* (about 3.5 cups)
- 2 Tablespoons granulated sugar
- 1 Tablespoon lemon juice
- ½ cup butter (113g)
- 1 ½ cup all-purpose flour (188g)
- 1 cup granulated sugar (200g), divided
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cup milk (374g)
- ground cinnamon
- vanilla ice cream , for serving, optional
Instructions
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Berries: Add half of the blackberries to a saucepan with 2 Tablespoons sugar and 1 Tablespoon lemon juice. Stir. Cook for a few minutes over medium heat, breaking the blackberries in half with your spatula or wooden spoon, until they've cooked down a little bit and formed a little juicy sauce.
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Prep pan: Preheat oven to 350°F (180°C). Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven. (You could also bake this is a dutch oven or 12'' cast iron skillet)½ cup butter
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Batter: In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.1 ½ cup all-purpose flour, 1 cup granulated sugar, 3 teaspoons baking powder, ½ teaspoon salt, 1 ½ cup milk
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Assemble: Spoon the blackberry sauce mixture over the top, and fill in gaps with the remaining whole blackberries. Sprinkle with a little ground cinnamon.1 lb blackberries, ground cinnamon
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Bake at 350 degrees for about 35-40 minutes or until golden and slightly crisp on top. Serve warm, with a scoop of ice cream, if desired.vanilla ice cream
Video
Notes
Nutrition
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I originally shared this recipe June 2022. Updated June 2025.
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