Blackberry Cobbler

I count down the days until blackberry season.

This take-over, climb everything, needs to be removed by goats, stickery, weed makes me oh-so-happy.  Because I consider those little tart berries a perfect food.

I find it completely worthwhile to be scratched to shreds, while dodging fat little spiders and their webs, just to get a couple of those juicy little lovelies.

This weekend, the time had finally come.  So I grabbed my trusty four-year old helper, and off we went to pick some berries.  (He picked about five, ate about twenty, and pretty much played with sticks.  I picked a about a gallon, ate about 20, and avoided being poked by a boy with some sticks.)

And then came the hard part (not really); deciding what to do with my bounty.  After a brief, but intense discussion with Hubs, I decided to make a cobbler.  Something easy, fast, and perfect to showcase one of my favorite fruits.

And sometimes, you just have to go old-school with your recipes.

The Recipe:

Blackberry Cobbler, adapted from

2 1/2 c fresh blackberries

1 c sugar

1 c flour

2 t baking powder

1/2 t salt

1 c milk

1/2 c butter, melted

In medium bowl, stir together blackberries and sugar.  Let stand about 20 minutes or until fruit syrup forms.  Heat oven to 375°F.

In large bowl, stir together flour, baking powder, salt and milk.  Stir in melted butter until blended.  Spread in ungreased 8-inch square pan.  Spoon blackberry mixture over batter.  Bake 45 to 55 minutes or until dough rises and is golden.

{Printable Recipe}

The Results:

Like I said, this was a pretty darn simple recipe.  The only thing I would change would be to use more blackberries.  Lots more.

When I have a cobbler, I want the fruit to be the main highlighted ingredient.  Especially when that fruit is my beloved blackberry.  This cobbler was really good (very buttery with a light melt-in-your mouth texture), but it overpowered my blackberries.  I admit I was a bit disappointed.

It looked like plenty of blackberries before I put it in the oven.

 But as you can see, the cobbler to berry ratio completely changed in the oven.

Even though it wasn’t perfect, I persevered somehow and ate my (large) serving.

Sorry, again about the photo quality. I'm having issues, apparently.

Really, though, it was good.  I’m just picky about my blackberries.

So I’m sure this won’t be the last you see of a blackberry recipe.

13 thoughts on “Blackberry Cobbler

  1. My gramma used to make cobbler that was out of this world. I didn’t get her recipe though before she passed away 😦 This one looks super close to hers! Can’t wait to try it.

    Stopping by from Tasty Tuesday!


  2. Hi Courtney,
    We had a great blackberry harvest this year. I know that I have a bag of Blackberries in the freezer just waiting for this great recipe. Thank you so much for sharing with Full Plate Thursday and have a great week end!
    Come Back Soon,
    Miz Helen


  3. Pingback: Blackberry Freezer Jam « Misadventures in Cooking

  4. Oooh! I’m so happy to meet another blackberry enthusiast. I grew up in Kansas, where sandplums and mulberries grew wild, but I was delighted to discover wild blackberries when I moved to the Pacific Northwest. Happy baking! My freezer is full of enough frozen blackberries to get through the winter; I hope yours is as well.


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