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You’re going to love my easy blackberry cobbler recipe! With this dead simple dump-and-bake recipe, you can make a fast cobbler with fresh juicy blackberries. This is the ultimate “peak summertime” dessert.
People outside of the Pacific Northwest simply cannot believe that blackberry bushes grow EVERYWHERE here!
That grocery store you’re standing in? Blackberry bushes are growing out back by the dumpsters. The highway overpass you’re stuck on at rush hour? Berries are growing under you.
Grab a Tupperware, a bucket, or a clean hat, go pick some berries, and let’s make my blackberry cobbler!
When testing this recipe, I tried using just lemon juice, and then for a later batch, I used just lemon zest. It wasn’t even a contest – fresh lemon zest was the clear winner. It’s a lovely balance for the sweet berries and the sugar in the topping.
Sarah’s Cheat Codes
For this recipe, I used whole milk because I always have some around, but buttermilk is a lovely substitution that I have tried in previous tests.
For those extra sweet, extra juicy end-of-season blackberries, I prefer not to toss them in any sugar (just the lemon zest) and just let their amazing berry-goodness shine through.
Each summer, I spend an afternoon canning blackberries to have on hand for the cold and dreary winter months. This blackberry cobbler is a fantastic recipe for canned blackberries.
Dump-and-Bake Blackberry Cobbler
Equipment
- 8×11 baking dish
Ingredients
- 8 tbsp unsalted butter {1 stick}
- 1 cup all-purpose flour
- 1/8 tsp salt
- 2 tsp baking powder
- 1/2 cup white sugar
- 1/2 tsp cinnamon
- 1 cup milk {whole or buttermilk}
- 4 cups blackberries {rinsed}
- 2 tsp lemon zest
- 1/4 cup white sugar
Instructions
- Preheat oven to 350˚F (180˚C) with a rack position in the middle of the oven.
- Add the butter to an 8×11 baking dish. Place the dish into the oven while the oven preheats.8 tbsp unsalted butter
- Combine flour, salt, baking powder, 1/2 cup sugar, and cinnamon in a medium mixing bowl.1 cup all-purpose flour, 1/8 tsp salt, 2 tsp baking powder, 1/2 cup white sugar, 1/2 tsp cinnamon
- Add the milk and mix until just combined. Do not overmix. Let it sit for 5 minutes.1 cup milk
- Spoon the batter to distribute it evenly in the baking dish over the melted butter, without mixing the batter into the butter.
- In a medium mixing bowl, combine blackberries, sugar, and lemon zest, and spoon the mixture evenly over the batter in the baking dish.4 cups blackberries, 2 tsp lemon zest, 1/4 cup white sugar
- Tent the baking dish loosely with foil and bake at 350˚F for 15 minutes.
- After the 15 minutes are up, remove the foil.
- Bake for another 15-20 minutes or until the cobbler topping is lightly browned and the fruit mixture is bubbling.
- Cool for 10-15 minutes and serve.
Notes
- Spoon the flour into the measuring cup instead of the ol’ “scoop and dump” method. That will pack the cup too full and will produce a dry cobbler topping.
- If your blackberries are extra sweet, you can leave out the 1/4 cup of sugar altogether.
- Storing Leftovers: Allow the cobbler to cool and store covered leftovers at room temperature for 1-2 days or in the fridge for 2-3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
