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
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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Recipe
Blackberry Cobbler
Equipment
- 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
- 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.
- 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
- 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
- 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
- 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
Notes
Nutrition
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I originally shared this recipe June 2022. Updated June 2025.
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Can I use a glass 9×13 dish instead of a metal dish?
yes!
Can you double the recipe and still bake it in a 9X13 pan?
I’m making for big family gathering and want to have enough.
Yes, you can double this blackberry cobbler recipe and still bake it in a 9×13 pan—but it’ll come out thicker and may take longer to bake. Think more like a deep-dish cobbler. If that’s what you’re going for, great!
Hi Lauren
I had a batch of blackberries and unexpectedly came across your recipe and made it. This is such an easy delicious recipe. In addition to the blackberries, I added some of my homemade chunky cranberries. It was so good. Didn’t even need the ice cream. Just some powdered sugar to make it perfect. Thank you for this delicious quick and easy dessert. Merry Christmas and Happy, Healthy Holidays to you & yours.
Yoooooooo! I’m Huge blackberry cobbler fan and I CAN NOT recommend this recipe enough!!
I’ve made this recipe twice now. Both times it will not get done in the middle. It is a very runny batter and I am wondering if it needs less milk?
Hi Lisa, sounds like it needs to be cooked longer. You may want to check your oven temp and make sure it’s calibrated to the right temperature.
I made your blueberry cobbler yesterday and left a glowing review. So I started looking at your other cobbler recipes. As I expected this one is very similar to the blueberry cobbler with one notable exception. In the blueberry you put the blueberries on the butter and the batter poured over. With this one you pour the batter over the butter and then put the blackberries on top. Is there some special reason for the reversal? Thanks!
I have the same question. Why no reply? Love the Bluebery cobbler. Why not make raspberry cobbler the same way?
In you recipe you call for
1 1/2 c Sugar but in the steps you state:
sugar (1 cup minus 1 tablespoons of sugar – reserve the tablespoon for sprinkling on top at the end),
So is it supposed to be 1 cup of sugar minus 1 tsp.
Or 1 1/2 c Sugar minus 1 tsp?
Thank you so much for catching this AND letting us know. It has been fixed! It’s 1 cup!
I made this blackberry cobbler using only one-half cup sugar in the dry ingredients. I did not sprinkle sugar on the top. I also added one tsp cinnamon in the dry ingredients. I will probably make it again.