Easy Blackberry Cobbler

Slice of blackberry cobbler on a small plate.

This Blackberry Cobbler features juicy fresh berries tucked beneath a tender, buttery cornmeal biscuit topping. Brightened with lemon and baked until bubbly and golden, this rustic summer dessert is perfect served warm with a scoop of vanilla ice cream.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings Servings

Calories 356kcal

Equipment

8x8-inch baking dish
Medium mixing bowl
large mixing bowl
Measuring Cups and Spoons
zester or microplane
Pastry cutter (or fingertips)
Wooden spoon
cooling rack

Ingredients

For the Berry Filling

3 cups fresh blackberries
½ cup fresh blueberries
½ cup granulated sugar
1 tablespoon cornstarch
Zest of 1 small lemon
½ teaspoon vanilla extract
1 tablespoon lemon juice

For the Cornmeal Cobbler Topping

¾ cup all-purpose flour
¼ cup fine cornmeal
2 tablespoons granulated sugar
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter cold and cubed
½ cup buttermilk
½ teaspoon vanilla extract

Optional Topping

Milk or cream for brushing
Turbinado sugar for sprinkling

For Serving

Vanilla ice cream optional

Instructions

Preheat the oven to 375°F. Lightly grease an 8x8-inch baking dish.
In a medium bowl, combine the blackberries, blueberries, granulated sugar, cornstarch, lemon zest, vanilla extract, and lemon juice. Toss gently until evenly coated.
Transfer the berry mixture to the prepared baking dish and spread it into an even layer.
In a large mixing bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, and salt.
Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Pour in the buttermilk and vanilla extract. Stir just until combined, being careful not to overmix.
Drop spoonfuls of the dough over the berry filling, leaving small gaps between the mounds to allow steam to escape.
If desired, brush the tops with milk or cream and sprinkle with turbinado sugar.
Bake uncovered for 35 to 40 minutes, or until the topping is golden brown and the berry filling is bubbling around the edges.
Remove from the oven and let the cobbler cool for 15 to 20 minutes to allow the filling to thicken.
Serve warm on its own or topped with vanilla ice cream.

Nutrition