Blackberries are in season, and nothing says summer like the best blackberry cobbler recipe ever served with ice cream. This recipe is so easy to whip up for a treat.
If you love baking with fresh summer berries I think you will enjoy our easy lemon blueberry muffins and crisp.
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How to Make a Blackberry Cobbler
Blackberry Cobbler Ingredients
Note: the complete recipe further below includes amounts and a printable recipe card.
- Self-rising flour (or regular flour and baking soda)
- Sugar (white granulated sugar)
- Salt
- Butter (salted)
- Cream cheese (optional)
- Milk (regular milk, coconut milk, or almond milk)
- Fresh blackberries (or frozen)
Supplies
- Measuring cups and spoons
- Medium mixing bowl
- Colander
- Iron skillet (this is the one I used)
- Spatchula
- Whisk
Step 1
Preheat oven to 350 degrees F.
Step 2
Add dry ingredients to a medium bowl and whisk.
Step 3
Slowly whisk in the wet ingredients (milk and melted butter).
I used almond milk for this recipe, but any type can be used.
Step 4
Pour dough into an iron skillet or a buttered baking dish (8″).
Step 5
Place blackberries on top of the batter.
Step 6
Dot the top of the blackberries with cubes of cream cheese.
Step 7
Sprinkle granulated sugar over the top of the cream cheese and berry mixture.
Place your prepared cobbler into a preheated oven and bake for 45 minutes or until golden brown.
The homemade blackberry cobbler is ready to serve.
Blackberry Cobbler
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 8 inch iron skillet
- 1 Colander
Ingredients
- ½ cup self-rising flour
- ½ cup of sugar
- 1 tbsp granulated sugar
- ¼ teaspoon salt
- ½ cup milk
- ¼ cup butter (melted)
- 1½ cups blackberries
- 4 oz cream cheese
Instructions
- Preheat oven to 350 degrees F.
- Use a colander to rinse 1.5 cups of fresh blackberries.
- Pat them dry with paper towels.
- Whisk together the flour, 1 cup of sugar, and salt In a medium bowl.
- Next, whisk the milk into the dry ingredients.
- Melt butter in the microwave in 20-second intervals at half power until melted.
- Then whisk in the melted butter.
- Pour the batter into an eight-inch iron skillet.
- Drop the blackberries into the batter.
- Next, dot the top of the berries with cubes of cream cheese.
- Sprinkle one tablespoon of granulated white sugar over the top of the cobbler.
- Transfer the skillet to a preheated 350-degree oven and bake for 40 to 45 minutes or until golden brown.
- Serve hot, topped with ice cream and whipped cream.
Notes
Nutrition
Homemade Blackberry Cobbler Serving Suggestions
The best way to serve cobbler is hot from the oven, topped with vanilla ice cream and whipped cream.
I wanted more blackberry goodness; therefore, I made blackberry syrup for the topping.
What could be better on a hot summer’s day than an old-fashioned blackberry cobbler recipe served with ice cream?
How to Store Blackberry Cobbler
Place the cooled cobbler in an air-tight container in the refrigerator for up to four days.
You can reheat it in the oven or microwave.
More Summer Desserts You Might Enjoy:
If you enjoy the taste of summer, then you will love Blueberry Crisp, Strawberry Pie, Lemon Stick, and blackberry peach cocktail.
See you soon,
Kippi
Ps. This post was shared on Between Naps on The Porch.
Esmé Slabbert
Friday 28th of July 2023
You had me with blackberries - Pinned it. WOW WOW WOW I visited you via A Morning Cup Of Joe Linky Party I have linked up this week with = 25+26. If you have not joined us at SSPS yet, this is a personal invite to come and share your awesome post/s with us You will find the linkup information (1) In the Top bar under Blogging: Weekly Senior Salon Pit Stop OR 2nd image In the sidebar. We hope to meet you there virtually.
patrick ohern
Friday 28th of July 2023
this a great-tasting dish.
Lillian
Monday 24th of July 2023
The recipe says 1/2 cup sugar but directions say 1 cup sugar. Which is it thank you.
kristin
Monday 17th of July 2023
I love Cobler and this looks so good, can't wait to make it! Thank you!
Crissy
Monday 17th of July 2023
Oh my gosh, this is incredible! It's all my favorite flavors in one. Thanks, Kippi!