Easy Southern Blackberry Cobbler

Blackberry Cobbler with vanilla ice cream.

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Easy Southern Blackberry Cobbler

Servings

Calories 295kcal

Author Stacey Little

Ingredients

For the berries:

5 cups blackberries¹ (rinsed and drained)
1/4 cup granulated sugar
1 teaspoon cornstarch
1 tablespoon lemon juice

For the cobbler:

1 1/4 cups all-purpose flour
1 1/4 cups granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (melted)
1/2 cup whole buttermilk
1 teaspoon vanilla flavoring or extract

Instructions

Preheat the oven to 350°F and lightly spray a 9x13-inch baking pan or dish² with nonstick cooking spray. Set aside.
In a large bowl, gently toss the blackberries with the sugar, cornstarch, and lemon juice. Set aside.
In a medium bowl, whisk the flour, sugar, baking powder, and salt together. Add the melted butter, buttermilk, and vanilla, and stir to create a thick batter/dough. Spread the mixture as evenly as possible into the bottom of the prepared baking pan.
Give the berries one more gentle stir, then spoon the fruit and any liquid that may have accumulated in the bowl, over the cobbler dough.
Bake for 45 to 55 minutes or until the cobbler is cooked through and golden brown. Allow to cool for about 15 minutes. Serve warm with a scoop of vanilla ice cream, whipped cream, or a drizzle of heavy cream. Store leftovers tightly covered in the fridge for up to 4 days.

Notes

¹About 3 (6-ounce) containers

²I like to use a coated metal pan for the cobbler to bake evenly and get crispy edges, but glass or ceramic will work as well. Just avoid uncoated aluminum cake pans, as the acid in the fruit can discolor the pan and leave a slightly metallic taste to the cobbler.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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