Blackberry Cobbler is a perfect sweet and tart dessert, with an easy self-made buttery crust over juicy blackberries. This is a classic, Southern favorite!
This blackberry cobbler is made almost the same as our strawberry cobbler and only slightly different from our peach cobbler. They are all from the same basic recipe with a few minor adjustments for flavor.
My blackberry cobbler recipe uses buttermilk instead of regular milk, and brown sugar, which makes a more tasty crust to complement the luscious blackberries.
You can really use any fruit—blueberries would be great as well!
Southern Blackberry Cobbler can be made several different ways: you can make a crust and cut into lattice strips or you can drop biscuit dough over the berries.
Those are delicious but I prefer the easy method of stirring together flour, milk, sugar, and melted butter and just pouring in the berries.
Cobblers can be made ahead and served at room temperature or heated a little in the microwave. Or you can get it ready and bake it while you’re having dinner and serve it hot with a scoop of vanilla ice cream. Either way, your family will love it!
How to make blackberry cobbler
Step 1. Prepare blackberries.
Place blackberries in a saucepan with water, sugar, and thyme, bring to a boil, then simmer.
Step 2. Prepare dish and batter.
Melt butter in baking dish and mix up batter of flour, buttermilk, and sugar.
Step 3. Combine.
Pour batter into melted butter, then add berries and juice.
Step 4. Bake.
Bake blackberry cobbler until golden brown on top.
- You can use fresh or frozen blackberries. If using frozen, you’ll need to allow the berries to thaw and drain the excess juice.
- You can melt the butter and then mix with the flour mixture and pour in the baking dish if you prefer.
- Your Blackberry Cobbler should be golden brown on top and bubbling on the sides.
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Special thanks to my friend Marianne of Basil and Bubbly for these photos!
- 1 stick unsalted butter
- 5 cups fresh or frozen blackberries, (if using frozen, thaw first and drain extra juice)
- 3/4 cup water
- 1 cup granulated sugar, divided
- 1 sprig of fresh thyme
- 1/2 cup light brown sugar
- 1 cup self-rising flour (see notes for directions using all-purpose)
- 1/4 teaspoon baking soda
- 1 1/4 cup whole fat buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar
- Preheat oven to 350°. Melt butter in a 13x9 inch baking dish.
- Place blackberries in a saucepan and stir in 1/2 cup granulated sugar. Add thyme and bring to a boil then turn down to simmer. Cook for 5 minutes and remove from heat.
- Whisk together flour and baking soda, then add remaining 1/2 cup of granulated sugar and 1/2 cup brown sugar and whisk until well blended. Stir in buttermilk and vanilla extract.
- Once butter is melted, slowly pour in batter over the butter but do not stir. Remove thyme from blackberries and discard, then gently spoon the blackberries and any accumulated juices over the batter and do not stir.
- Sprinkle the turbinado sugar over the top then bake for 40-45 minutes until golden brown. Serve hot or room temperature with vanilla ice cream or homemade whipped cream.
If using all-purpose flour, whisk together:
- 1 cup all-purpose
- 2 teaspoons baking powder
- 1/4 teaspoon salt
** You can melt the butter and stir it together with the flour mixture, then add the berries. This changes the texture slightly but will still work and still tastes delicious!
Nutrition Information:Yield: 8 Serving Size: 8 servings
Amount Per Serving: Calories: 336Saturated Fat: 7gCholesterol: 33mgSodium: 90mgCarbohydrates: 53gFiber: 4gSugar: 37gProtein: 3g
Update Notes: This Blackberry Cobbler recipe was originally published May 31, 2014, and on June 14, 2020, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.
For a different take on blackberries, try these Quick Pickled Blackberries on a crostini. 👌🏻