Southern Blackberry Cobbler

blue bowl with blackberry cobbler and a scoop of vanilla ice cream. Dish of baked cobbler and fresh blackberries to the side.

3.82 from 11 votes

This easy Southern blackberry cobbler features juicy blackberries and a buttery, golden crust. Made with fresh or frozen berries in under an hour.

Course Desserts

Cuisine American

Prep Time 10

Cook Time 45

Resting time 15

Total Time 1 10

Servings people

Calories 385kcal

Author Lisa Bynum

Ingredients

½ cup unsalted butter
4 cups fresh or frozen blackberries
2 cups granulated sugar, divided
¾ cup all-purpose flour
2 teaspoons baking powder
¾ cup milk
⅛ teaspoon salt
Whipped cream or vanilla ice cream, for serving (optional)

Instructions

Preheat the oven to 350°F.
Place the butter in an 8 x 8-inch or 9 x 13-inch baking dish. Bake for 5–7 minutes, or until the butter has completely melted.
Meanwhile, gently toss the blackberries with 1 cup of the sugar in a medium mixing bowl.
In a separate bowl, whisk together the remaining sugar, flour, baking powder, milk, and salt until smooth.
Pour the batter over the melted butter. Do not stir.
Spoon the sugared blackberries and any accumulated juices evenly over the batter. Do not stir.
Bake for 45 to 60 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
Let the cobbler cool for 10–15 minutes before serving to allow the filling to thicken. Serve warm with vanilla ice cream or whipped cream.

Video

Notes

Don't stir the layers. This is the secret to a perfect Southern cobbler. Pour the batter over the melted butter, then spoon the blackberries on top. As it bakes, the batter rises through the fruit to create a golden, buttery crust.
Fresh or frozen berries both work. If using frozen blackberries, there's no need to thaw them first. Simply toss them with the sugar and proceed with the recipe. You may need to add a few extra minutes to the baking time.
Let the cobbler rest before serving. The filling will be very hot and may seem runny straight from the oven. Let it cool for 10 to 15 minutes so the juices have time to thicken.
Use the right size baking dish. A 2½- to 3-quart baking dish produces the best ratio of juicy filling to buttery crust. An 8 x 8 dish will produce a thicker cobbler but you will want to place a cookie sheet under the pan to catch drips. A 9 x 15 dish will prevent drips but produce a thinner cobbler.
Bake until bubbly. Don't rely on time alone. The cobbler is done when the crust is golden brown and the filling is bubbling around the edges.
Sweetness can vary. Wild blackberries are often more tart than cultivated berries. If your berries are especially sweet, you can reduce the sugar by about ¼ cup. If they're very tart, use the full amount called for in the recipe.
Serve warm. Blackberry cobbler is at its best served warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

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