This blackberry cobbler features a warm, golden-brown biscuit topping that’s slightly crisp on the outside and tender on the inside. Beneath the topping lies a luscious filling of plump, juicy blackberries, bursting with flavor.

Blackberry cobbler with a scoop of vanilla ice cream on a pink vintage plate.


 

Why you’ll love this recipe:

  • Perfect blackberry filling – The filling is thick and jammy with a hint of lemon from some citrus zest to bring out the natural flavor of the blackberries.
  • Heavenly homemade biscuit topping – The topping in this recipe is rich and buttery and bakes up perfectly golden and fluffy, providing a delightful contrast to the juicy blackberry filling.
  • Easy and adaptable – While it shines with blackberries, this recipe is incredibly versatile. You can easily swap in other berries or fruits based on what you have on hand or what’s in season, making it a flexible dessert option year-round.
A dish of blackberry cobbler with a portion missing.

Ingredients you’ll need and why:

  • Blackberries – Provide the essential juicy, tart, and sweet fruit base for the cobbler.
  • Granulated sugar – Sweetens the blackberries and helps balance their natural tartness. It also adds sweetness to the biscuits, creating a balanced flavor.
  • Lemon zest and juice – Enhance the blackberry flavor with a bright, citrusy note.
  • Cornstarch – Acts as a thickening agent, ensuring the filling is not too runny and has a nice consistency.
  • All-purpose flour – Forms the base of the biscuit topping, providing structure.
  • Baking powder – Leavens the dough, making the biscuits light and fluffy.
  • Ground cinnamon – Contributes a warm and soft, spicy flavor to the topping.
  • Butter – Adds a rich and buttery taste to the biscuits.
  • Buttermilk – Provides moisture and a slight tang, helping to tenderize the topping.

How to make blackberry cobbler:

(The full written and printable recipe is further below.)

image collage of process pictures of how to make blackberry cobbler
  1. In a 9″ baking dish, toss together the blackberries, sugar, cornstarch, lemon zest, and lemon juice. Set aside for 30 minutes for the berries to macerate.
  2. Whisk together the flour, sugar, baking powder, and cinnamon in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs.
  3. Add the buttermilk and stir until just combined. Dollop large spoonfuls of dough on top of the berries.
  4. Bake at 350F for 30-40 minutes or until the filling is bubbling and the biscuits are golden brown.
Blackberry cobbler with ice cream on a pink plate with a piece on a spoon.

How to serve:

Serve the blackberry cobbler warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the cold, creamy topping with the warm, juicy cobbler creates a delightful dessert experience. Enjoy it fresh from the oven for the best flavor and texture.

FAQ:

Does blackberry cobbler need to be refrigerated?

Yes, blackberry cobbler should be refrigerated if not consumed within a few hours. Once it cools to room temperature, cover it tightly and store it in the refrigerator. It will keep well for up to 3-4 days. Reheat individual servings in the microwave or the entire dish in the oven before serving.

Can you freeze blackberry cobbler?

Yes, you can freeze blackberry cobbler. To do so, allow the cobbler to cool completely after baking. Wrap it tightly with plastic wrap and then a layer of aluminum foil to prevent freezer burn. Label it with the date and freeze for up to 3 months. When ready to serve, thaw the cobbler in the refrigerator overnight and reheat it in the oven at 350°F (175°C) until warmed through.

Can I use Bisquick for the topping?

Yes, you can use Bisquick instead of making the topping from scratch. Follow the instructions on the package and bake as instructed by this recipe.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

5 from 1 review

Blackberry Cobbler

Yield: 8 servings
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Author: Lily Ernst
Course: Dessert
Method: Bake
This blackberry cobbler features a warm, golden-brown biscuit topping and a luscious filling of plump, juicy blackberries, bursting with flavor.
Print Leave a Review Pin Recipe

Ingredients

Filling:

  • 4 cups (18oz) blackberries
  • 1/2 cup (100g) granulated sugar
  • 2 Tbsp cornstarch
  • zest of 1 lemon
  • 1 Tbsp lemon juice

Topping:

  • 1 cup (125g) all-purpose flour
  • 1/4 cup 50g granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 4 Tbsp (57g) unsalted butter
  • 1/2 cup (125ml) buttermilk

Instructions
 

  • In a 9″ baking dish, toss together the blackberries, sugar, cornstarch, lemon zest, and lemon juice. Set aside for 30 minutes for the berries to macerate and sugar to dissolve.
    4 cups (18oz) blackberries, 1/2 cup (100g) granulated sugar, 2 Tbsp cornstarch, zest of 1 lemon, 1 Tbsp lemon juice
  • After 15 minutes, preheat oven to 350F and start on the biscuits.
  • Whisk together the flour, sugar, baking powder, and cinnamon in a medium bowl.
    1 cup (125g) all-purpose flour, 1/4 cup 50g granulated sugar, 1 1/2 tsp baking powder, 1/2 tsp ground cinnamon
  • Cut in the butter until the mixture resembles coarse crumbs.
    4 Tbsp (57g) unsalted butter
  • Add the buttermilk and stir until just combined. Dollop large spoonfuls of dough on top of the berries.
    1/2 cup (125ml) buttermilk
  • Bake for 30-40 minutes or until the filling is bubbling and the biscuits are golden brown.

Notes

Leftovers can be tightly covered and stored in the fridge for 3-4 days.
Calories: 228kcal, Carbohydrates: 41g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 17mg, Sodium: 97mg, Potassium: 158mg, Fiber: 4g, Sugar: 23g, Vitamin A: 355IU, Vitamin C: 16mg, Calcium: 88mg, Iron: 1mg
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Recipe adapted from Simply Recipes