Blackberry Cobbler

Name: Blackberry Cobbler
Prep time: 15 min
Total time: 1 h 5 min
Yield: 8 - 10
Ingredients: 6 c. cups blackberries (about 1 3/4 pounds), rinsed; 1/2 c. sugar; 2 tbsp. cornstarch; 1 1/2 tsp. finely grated lemon zest; 1 tsp. vanilla bean paste; 2 c. all-purpose flour, spooned and leveled, plus more for work surface; 2 1/2 tsp. baking powder; 3/4 tsp. kosher salt; 1/4 c. sugar, plus more for topping; 1 1/4 c. heavy cream, plus more for brushing

This classic summer dessert takes full advantage of blackberry season.

By Christopher MichelPublished: Jun 15, 2025

Be the first to review!

Jump to recipe

blackberry cobbler in a baking dish on a brown table

Becky Luigart-Stayner for Country Living

Yields:

8 - 10

Prep Time:

15 mins

Total Time:

1 hr 5 mins

Serve this cobbler with a dollop of ice cream or even crème fraîche. If you blackberries are extra tart add a little extra sugar to the filling.

Advertisement - Continue Reading Below

Ingredients

For the filling:

6 cups cups blackberries (about 1 3/4 pounds), rinsed
1/2 cup sugar
2 Tbsp. cornstarch
1 1/2 tsp. finely grated lemon zest
1 tsp. vanilla bean paste

For the cream biscuits:

2 cups all-purpose flour, spooned and leveled, plus more for work surface
2 1/2 tsp. baking powder
3/4 tsp. kosher salt
1/4 cup sugar, plus more for topping
1 1/4 cups heavy cream, plus more for brushing

Directions

1. Step 1Make the filling: Preheat oven to 375°F. Toss together berries, sugar, cornstarch, and lemon zest in a bowl. Add vanilla bean paste and stir to combine. Transfer to a 2 quart baking dish.
2. Step 2Make the biscuits: Whisk together flour, baking powder, salt, and sugar in a bowl. Add cream and stir just until combined. Knead until dough form a ball, 5 to 6 times.
3. Step 3Divide dough into 9 (1/4 cup) pieces and shape into biscuits; place on top of filling. Brush biscuits with cream then sprinkle with sugar. Bake until filling is bubbling and biscuits are golden brown and cooked through, 50 to 55 minutes. Serve warm or at room temperature.