Instead of the usual biscuit top, this Blackberry Cobbler has a soft and breathable texture.
According to my friend, this blueberry cake was the most delicious dessert she had ever tasted.
Top with whipped cream or whipped cream and serve hot.
Ingredients:
½ cup pure sugar
1/3 cup corn
Fresh husks, 6 cups
For the dough, heat 1/4 cup salted butter.
2 and a half cups all-purpose flour
½ cup powdered sugar
teaspoon baking powder
1 teaspoon salt
2/3 cup milk
melted 1/4 cup unsalted butter
1 teaspoon vanilla flavor
Fruit Cobbler Recipe:
Blackberries
Heat Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
Grease a 9 x 13 inch baking pan.
Combine blackberries and melted butter in a mixing bowl.
After sprinkling the cornstarch mixture, mix well. Brush with mixture and place in prepared baking dish.
Prepare the crust: Mix the flour, sugar, baking powder and salt in a bowl and press it all together well.
After adding the milk, melted butter and vanilla, add it if the mixture is still thick. Brush the fruit with the sauce in a baking dish.
The skin should be brown, the fruit should be soft, and it should be kept in a hot oven for 55-60 minutes.
Variations and Tips for Blackberry Cobbler
Variations:
Mixed Berries: Swap some blackberries for blueberries, raspberries, or sliced strawberries for a more complex berry flavor.
Peach-Blackberry Cobbler: Add 2 cups of sliced fresh or canned peaches (drained) to the blackberry mixture.
Citrus Zing: Stir 1 teaspoon of lemon zest or orange zest into the fruit filling to brighten the flavor.
Spiced Cobbler: Add ½ teaspoon cinnamon or a pinch of nutmeg to the topping for a cozy twist.
Crunchy Topping: Sprinkle coarse sugar or chopped pecans over the batter before baking for added texture.
Tips:
Sweetness Control: Taste your blackberries first. If they’re very sweet, you can reduce the sugar slightly. If they’re tart, add an extra tablespoon of sugar.
Prevent a soggy top: Let the cobbler cool for at least 15–20 minutes after baking so the filling can thicken slightly and the topping stays firm.
Frozen berries: If using frozen blackberries, don’t thaw them—just toss with the sugar and cornstarch straight from the freezer. Add 5–10 minutes to the baking time if needed.
Even spreading: Drop spoonfuls of batter over the fruit and gently spread with the back of a spoon or offset spatula. Don’t worry if it doesn’t fully cover the berries.
Storage: Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or microwave before serving.
How to Store Blackberry Cobbler
At Room Temperature:
If you plan to eat the cobbler within 1 day, you can loosely cover it with foil or a clean kitchen towel and keep it at room temperature.
In the Refrigerator:
For longer storage, cover the cobbler tightly with plastic wrap or transfer it to an airtight container. Store in the fridge for up to 4 days. The topping may soften slightly over time but will still be delicious.
To Reheat:
Single servings: Microwave for 30–45 seconds until warmed through.
Larger portions: Cover with foil and reheat in a 325°F (165°C) oven for 15–20 minutes to help crisp up the topping.
To Freeze:
Blackberry cobbler freezes well. Once cooled, wrap tightly or transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Nutritional Information (Per Serving – based on 12 servings)
Please note this is an estimate and may vary depending on ingredient brands and exact quantities used.
Calories: ~285
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 280mg
Total Carbohydrates: 45g
Dietary Fiber: 3g
Sugars: 22g
Protein: 3g
Vitamin C: 10% DV
Calcium: 6% DV
Iron: 8% DV
Blackberries are naturally rich in antioxidants, fiber, and vitamin C, while the topping provides a comforting, cake-like texture. For a lighter version, you can reduce the sugar or substitute part of the butter with applesauce or yogurt.
