I perfected an Easy Homemade Blackberry Cobbler that hides one surprising pantry trick to coax brilliant berry juices beneath a flaky, golden topping.
I grew up chasing blackberries down country lanes so Homemade Kentucky Blackberry Cobbler hits me right in the memory. I like how the tart blackberries burst when you break the crust, and the biscuit top made with self rising flour keeps it lazy and real.
It feels like an Easy Homemade Blackberry Cobbler, but somehow it still carries a little stubborn old flavor you cant explain. I wont lie, i mess it up sometimes, the juices run over or the top gets too browned, but every time there’s that sticky sweet bite that makes you wanna make it again.
Ingredients
- Blackberries: Juicy, sweet and tart berries that are rich in fiber and antioxidants.
- Granulated sugar: Pure carbohydrate that makes it sweet, adds calories, spikes blood sugar if overused.
- Cornstarch: Neutral thickener for the filling, mostly starch so it only adds carbs.
- Self rising flour: Gives structure and lift, mostly carbs, has baking powder and salt included.
- Cold unsalted butter: Adds rich flavor and tenderness to biscuits, pure fat so calorie dense.
- Milk or buttermilk: Adds moisture and protein, buttermilk gives a pleasant tang and better browning.
- Lemon juice: Bright acid that cuts sweetness, wakes the fruit up and brings balance.
- Coarse sugar topping optional: Sprinkles a crunchy sweet finish, purely cosmetic but adds texture and sweetness.
Ingredient Quantities
- 4 cups blackberries fresh or frozen
- 3/4 cup granulated sugar (for the berries)
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- 2 cups self rising flour
- 1/4 cup granulated sugar
- 6 tablespoons cold unsalted butter cut into small pieces
- 3/4 cup whole milk or buttermilk
- 2 tablespoons unsalted butter melted
- 1 to 2 tablespoons coarse sugar like turbinado optional
How to Make this
1. Preheat oven to 375 F (190 C) and grease an 8 or 9 inch baking dish.
2. In a bowl toss 4 cups blackberries with 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice and 1/8 teaspoon salt; let sit about 10 minutes so the berries macerate and release some juice.
3. Dump the berry mixture into the prepared dish and spread it out, juices and all; if you used frozen berries you can add them straight from the freezer.
4. In a second bowl mix 2 cups self rising flour with 1/4 cup granulated sugar. Cut in 6 tablespoons cold unsalted butter with a pastry cutter, two forks or your fingertips until the mix looks like coarse crumbs; dont overwork it or the topping gets tough.
5. Stir in 3/4 cup whole milk or buttermilk until just combined into a sticky dough.
6. Drop spoonfuls of the dough over the berries, leaving gaps so steam can escape and the filling can bubble up. Dont smooth it out flat.
7. Drizzle the 2 tablespoons melted unsalted butter over the biscuit pieces and sprinkle 1 to 2 tablespoons coarse sugar like turbinado on top if you want a crunchy crust.
8. Bake 35 to 45 minutes until the topping is deep golden and the filling is bubbling at the edges; frozen berries may need a few extra minutes.
9. Let the cobbler rest 10 to 15 minutes so the filling firms up a bit, then serve warm with vanilla ice cream or whipped cream.
10. Tip: keep the butter cold for a flakier topping, use buttermilk for tang, and if the top browns too fast tent loosely with foil so it finishes cooking without burning.
Equipment Needed
1. Oven set to 375 F and an 8 or 9 inch baking dish
2. Two mixing bowls (one for berries, one for topping)
3. Measuring cups and measuring spoons
4. Pastry cutter or two forks or just your fingertips
5. Wooden spoon or rubber spatula for stirring
6. Large spoon or cookie scoop to drop the dough pieces
7. Small microwave safe bowl or small saucepan to melt the butter
8. Baking sheet to catch drips and a wire rack for resting the cobbler
FAQ
Homemade Kentucky Blackberry Cobbler Recipe Substitutions and Variations
- Blackberries: use 4 cups mixed berries (blueberries, raspberries) or 4 cups sliced peaches if you want a sweeter, summery cobbler. If using peaches cut sugar by about 2 tbsp.
- Self rising flour (2 cups): make your own by mixing 2 cups all purpose flour + 3 tsp baking powder + 1/2 tsp salt. Works exactly the same, just don’t forget to sift or whisk together well.
- Whole milk or buttermilk (3/4 cup): if you don’t have buttermilk stir 3/4 tbsp lemon juice or white vinegar into 3/4 cup milk and let sit 5 minutes, or thin plain yogurt with a little water to equal 3/4 cup.
- Cornstarch (2 tbsp): swap 1:1 with tapioca starch or arrowroot, or use 4 tbsp all purpose flour as a thicker but slightly cloudier option for the berry filling.
Pro Tips
– Taste the berries before you mix everything. If theyre very tart add a little more sugar, real sweet berries need less, and if theyve released a ton of juice add about 1 teaspoon extra cornstarch so the filling doesnt run all over the pan.
– If you use frozen berries keep them frozen and spread them out when you dump them in. Thawing makes them mushy. Give the cobbler a few extra minutes in the oven and bake it on a rimmed sheet to catch any bubbling overflow.
– Keep the butter for the topping stone cold and cut it in quickly with a cutter or your fingertips. Work it fast and stop as soon as the mix looks like coarse crumbs, otherwise the topping gets tough. Drop the dough with gaps so the fruit can bubble up.
– Let the cobbler rest 10 to 15 minutes after it comes out so the filling firms up. If the top browns too fast, loosely tent with foil to finish baking without burning. Reheat leftovers in a warm oven for a few minutes to revive the crisp top.
Homemade Kentucky Blackberry Cobbler Recipe
I perfected an Easy Homemade Blackberry Cobbler that hides one surprising pantry trick to coax brilliant berry juices beneath a flaky, golden topping.
8
servings
363
kcal
Equipment: 1. Oven set to 375 F and an 8 or 9 inch baking dish
2. Two mixing bowls (one for berries, one for topping)
3. Measuring cups and measuring spoons
4. Pastry cutter or two forks or just your fingertips
5. Wooden spoon or rubber spatula for stirring
6. Large spoon or cookie scoop to drop the dough pieces
7. Small microwave safe bowl or small saucepan to melt the butter
8. Baking sheet to catch drips and a wire rack for resting the cobbler
Ingredients
-
4 cups blackberries fresh or frozen
-
3/4 cup granulated sugar (for the berries)
-
2 tablespoons cornstarch
-
1 tablespoon fresh lemon juice
-
1/8 teaspoon salt
-
2 cups self rising flour
-
1/4 cup granulated sugar
-
6 tablespoons cold unsalted butter cut into small pieces
-
3/4 cup whole milk or buttermilk
-
2 tablespoons unsalted butter melted
-
1 to 2 tablespoons coarse sugar like turbinado optional
Directions
- Preheat oven to 375 F (190 C) and grease an 8 or 9 inch baking dish.
- In a bowl toss 4 cups blackberries with 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice and 1/8 teaspoon salt; let sit about 10 minutes so the berries macerate and release some juice.
- Dump the berry mixture into the prepared dish and spread it out, juices and all; if you used frozen berries you can add them straight from the freezer.
- In a second bowl mix 2 cups self rising flour with 1/4 cup granulated sugar. Cut in 6 tablespoons cold unsalted butter with a pastry cutter, two forks or your fingertips until the mix looks like coarse crumbs; dont overwork it or the topping gets tough.
- Stir in 3/4 cup whole milk or buttermilk until just combined into a sticky dough.
- Drop spoonfuls of the dough over the berries, leaving gaps so steam can escape and the filling can bubble up. Dont smooth it out flat.
- Drizzle the 2 tablespoons melted unsalted butter over the biscuit pieces and sprinkle 1 to 2 tablespoons coarse sugar like turbinado on top if you want a crunchy crust.
- Bake 35 to 45 minutes until the topping is deep golden and the filling is bubbling at the edges; frozen berries may need a few extra minutes.
- Let the cobbler rest 10 to 15 minutes so the filling firms up a bit, then serve warm with vanilla ice cream or whipped cream.
- Tip: keep the butter cold for a flakier topping, use buttermilk for tang, and if the top browns too fast tent loosely with foil so it finishes cooking without burning.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 168g
- Total number of serves: 8
- Calories: 363kcal
- Fat: 12.8g
- Saturated Fat: 7.7g
- Trans Fat: 0.07g
- Polyunsaturated: 0.4g
- Monounsaturated: 4.3g
- Cholesterol: 33mg
- Sodium: 127mg
- Potassium: 183mg
- Carbohydrates: 58.1g
- Fiber: 4.8g
- Sugar: 29.7g
- Protein: 4.8g
- Vitamin A: 107IU
- Vitamin C: 17.4mg
- Calcium: 57mg
- Iron: 0.8mg
