5.0 from 33 votes
Easy Blackberry Cobbler Recipe
This delicious blackberry cobbler recipe is made with tasty homemade drop biscuits and fresh blackberries coated in sugar and lemon juice.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 12
Calories: 224 kcal
Course:
Dessert
Cuisine:
American , British
Ingredients
For the filling:
- 5 cups fresh blackberries
- Juice of ½ lemon about 1 to 1 1/2 tablespoons
- zest of ½ lemon
- 1 cup sugar
- 2 ½ tablespoons cornstarch
For the biscuits:
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ cup sugar
- 1 grated stick unsalted butter
- 2 large eggs
- ½ cup whole milk
Instructions
- Preheat the oven to 375°.
- Filling: Add all of the ingredients together in a large bowl and gently fold to mix until combined. Refrigerate until needed.
- Biscuits: In a separate large bowl whisk together the flour, baking powder, cinnamon, salt, and sugar until completely combined. Gently fold in the grated butter until mixed in.
- In a separate medium-size bowl whisk together the eggs and milk until completely combined. Add it to the dry ingredients bowl and mix until just combined.
- Add the blackberries to a 10x7 casserole dish and flatten out using a spatula.
- Using 2 spoons drop 3 tablespoon size dough biscuits right over the top of the blackberries in the casserole pan. Repeat the process until 12 total biscuits are laying over the top of the blackberries.
- Bake in the oven at 375° for 50-60 minutes or until browned on top and the biscuits are cooked through.
- Cool slightly before serving with optional ice cream and caramel.
Cup of Yum
Notes
- Make-Ahead: You can make this up to 1 day ahead of time. Serve cold or reheat before serving.
- How to Store: Once it's cooled to room temperature, cover it and keep it in the refrigerator for up to 5 days. It will freeze well covered for up to 2 months. Thaw for 1 day in the refrigerator before reheating.
- How to Reheat: Cover with foil and bake in the oven at 350° for 15 to 20 minutes or until hot.
- For the blackberries and biscuit dough, you’ll know when it is mixed enough when there is no visible sign of dry cornstarch or flour.
- Other options for pans can be a 9x9 or a 13x9.
- If using frozen blackberries, add 2 more tablespoons of cornstarch to the mixture.
Nutrition Information
Calories
224kcal
(11%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
28mg
(9%)
Sodium
211mg
(9%)
Potassium
295mg
(8%)
Fiber
4g
(16%)
Sugar
28g
(56%)
Vitamin A
184IU
(4%)
Vitamin C
13mg
(14%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 224
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 211mg | 9% |
| Potassium | 295mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.