There is nothing that tastes like summer more than an old-fashioned cobbler. Southern blueberry cobbler is the perfect dessert to serve during the warm months when berries are at their in-season peak. This recipe could not be easier and it will be a heartwarming favorite for everyone!
I am not a huge dessert person - more of a salty-crunchy-cheesy kinda gal - but there are some desserts that just speak to me and my goodness, a good old fashion cobbler in the summer is one of them!
A couple of summers ago I brought over this fresh peach cobbler to my parent's home in Lexington, KY for a family dinner. I grew up on an old dairy farm, so one of our favorite things to do when the weather is nice is still on the back porch for HOURS with a big meal, ice-cold drinks (I am talking about you bubbly rose), and just talk and enjoy being together. I prepped this cobbler there because it is so quick and easy (and best enjoyed hot right out of the oven), took it out of the oven and served it with Graeter's vanilla ice cream (my dad's favorite), poured a couple of glasses of bourbon for the boys and some red wine or refilled glasses of bubbly rose for everyone else and it fell silent as everyone inhaled what tasted and felt like home.
This was a recipe almost identical to how my mom's grandmother made southern cobbler growing up so it brought her right back to her childhood. It is gooey and warm, slightly chewy from the sweet dough, bursting with in-season ripe fruit....and the melty ice cream over the top - God bless southern summers. We were in heaven!
Since then I have recreated that same recipe with a blueberry cobbler version and now this old-fashioned blackberry cobbler version. They are all the same concept and base recipe, but switching out in-season summer ripe fruits.
And this recipe is seriously the EASIEST! Anyone can do it. You just dump everything into a baking dish and toss it in the oven. No way you can mess this up - let me show you how!
You just need a couple of simple pantry and fridge staple ingredients for this recipe:
- Butter - doesn't need to be at room temp. This is going to serve to not only coat the pan but be a flavoring for the entire recipe and it is so easy!
- Fresh Blackberries - any in-season big, plump, juicy blackberries you can find. If you can pick your own even better (but not a requirement)!
- Lemon - we are going to be using the zest and juice of lemon so a good quality juicer* and zester* will be helpful.
- Flour - I always use King Arthur flour for all my baking recipes.
- Cream - heavy whipping cream or whipping cream will work - just don't skip adding this. It is crucial for the flavor and texture of the dough.
- Milk - whole milk is preferred here.
- Baking Powder - make sure your baking powder is fresh within the past 6 months.
- Vanilla Bean Paste - I always use vanilla bean paste* for all my baking recipes. I think it yields a much better flavor, plus I love the vanilla bean specks in the recipe. However, you can use regular vanilla extract if you would like.
- Salt - helps balance out all the sweet and acidic flavors.
How to Make
- Preheat the oven. Preheat to 375 degrees.
- Melt butter. Place butter in a 9x13 baking dish. Put in the preheated oven for 10 minutes to fully melt the butter.
- Make fruit filling. In a bowl, add blackberries, sugar, lemon juice, and zest. Mix to combine fully.
- Make the sweet dough. In another large bowl mix together flour, sugar, cream, milk, baking powder, vanilla, and salt. Whisk until fully combined. This should be a runny batter consistency.
- Pour into the pan. To the hot pan with melted butter, pour in batter into the pan, then add the blueberries on top. There is no need to mix or stir. Just dump the batter on top of the melted butter, then the blackberries. Everything will bake evenly in the oven.
- Bake. Bake for 40 minutes or until golden brown on top. Remove from the oven and let cool for 10 minutes.
- Serve. Serve with vanilla bean ice cream or homemade whipped cream and enjoy!
Frozen vs. Fresh Blackberries
There is always the question of if you can use frozen fruit for any kind of cobbler. While I think it is best to use fresh, especially when making this in the summer in the peak of berry season - when in a pinch, frozen blackberries can be used. Proceed with the recipe as directed, just with frozen blackberries instead.
Frequently Asked Questions
Store leftovers wrapped tightly with plastic wrap in the fridge for 3-4 days. To enjoy, scoop out and pop in the microwave for 20-30 seconds to warm, and enjoy with ice cream or whipped cream. However, there is no shame in eating this straight out of the dish cold with a spoon....both are delicious ways to enjoy leftovers (if there are any!). 😉
I think this is made fresh right before serving. Thankfully it is a simple and easy recipe to bring together that doesn't require a ton of time. If wanting to try and save even more time and prep ahead, then prep the blackberries with the lemon and sugar. Wrap tightly in a bowl with plastic wrap and store in the fridge for 24 hours before using. Same for the batter. Mix together and wrap tightly, storing in the refrigerator for 24 hours before needed. Proceed with the recipe as follows when ready to bake.
Good news - YES! I tried this once with King Arthur's 1-for-1 gluten-free flour* and it turned out great! Because gluten-free flour and products can tend to be more of a "chewier" texture at times, this paired perfectly with this cobbler! The dough is a bit "chewy" anyways, so the gluten-free flour really complimented the texture! I could not tell or taste one bit of difference or anything that needed to be altered in the baking process. So if you are gluten-free, give it a try!
More Old Fashioned Desserts
- Strawberry Pretzel Jello Salad
- Old Fashioned Pumpkin Loaf
- Pecan Sandies
- Cream Cheese Pound Cake
- Popcorn Balls
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