I love this cobbler because it’s pure magic with just a few pantry staples. The batter bakes into a soft, buttery cake that rises around the berries, creating the perfect balance of crisp edges and tender center. It’s the kind of dessert I make when I want something low-effort and high-reward. Plus, it smells incredible in the oven—and tastes even better with a scoop of vanilla ice cream.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup (1 stick) unsalted butter
1 cup all-purpose flour
1 cup sugar
1 cup milk
1 teaspoon vanilla extract
2 cups fresh or frozen blackberries
Directions
I preheat the oven to 350°F (175°C) and place the butter in a 9×13-inch baking dish. I let it melt in the oven while it preheats.
In a bowl, I mix the flour, sugar, milk, and vanilla until the batter is smooth—no need to overmix.
Once the butter is melted, I pour the batter evenly over it (I don’t stir).
I scatter the blackberries on top of the batter. As it bakes, the batter rises around the berries for that classic cobbler look and taste.
I bake for 50–60 minutes, until the top is golden and the berries are bubbling.
I let it rest just a few minutes before serving warm with a scoop of vanilla ice cream.
Servings and Timing
Servings: 8
Prep Time: 10 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 10 minutes
Calories: Approx. 300–350 kcal per serving (without ice cream)
Variations
I’ve made this with blueberries, peaches, and even a mix of berries—it always turns out great. Sometimes I sprinkle a little cinnamon or lemon zest into the batter for a twist. If I’m short on butter, I’ve swapped in browned butter for a nutty flavor or used plant-based butter for a dairy-free option.
Storage/Reheating
I store any leftovers covered at room temperature for 1 day or in the fridge for up to 3 days. To reheat, I warm individual servings in the microwave or place the whole dish in a 300°F oven for 10–15 minutes until heated through.
FAQs
Can I use frozen blackberries?
Yes, I use them straight from the freezer—no need to thaw. Just add a few extra minutes to the baking time if needed.
Do I stir the batter into the butter?
No, I pour the batter over the melted butter and leave it as is. The batter will rise and bake around the berries for that classic cobbler texture.
Can I make this ahead?
It’s best fresh, but I’ve made it earlier in the day and reheated it before serving. It still tastes amazing warm.
What if my berries are tart?
I sometimes toss the berries with a tablespoon of sugar before adding them to the batter, especially if they’re on the sour side.
Can I use a different fruit?
Absolutely. This recipe works beautifully with peaches, cherries, raspberries, or mixed berries.
Conclusion
This Blackberry Cobbler is the kind of dessert that disappears quietly—warm, gooey, and just sweet enough. It’s so easy to make, I never need a reason to bake it. Whether I’m sharing it with friends or just treating myself, it’s one of those recipes that always brings comfort to the table.
