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Blackberry Cobbler

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close up shot of blackberry cobbler in a baking dish with a wooden spoon and a serving missing
This simple blackberry cobbler recipe came from my grandmother, and is packed with juicy blackberries and a sweet golden cake crust.
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Table of Contents
  1. Blackberry Cobbler Ingredients
  2. How To Make This Blackberry Cobbler Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This easy blackberry cobbler recipe comes straight from my grandmother and is a simple fruit cobbler to prepare because it uses a cake mix. Fresh, juicy blackberries make this classic shine but if you don’t have them, frozen or canned blackberries work too.

close up shot of blackberry cobbler in a baking dish with a wooden spoon and a serving missing

Blackberry Cobbler Ingredients

blackberry cobbler raw ingredients that are labeled

You’ll need:

  • 1 box of yellow cake mix
  • 6 cups of blackberries (4-5 cups if they are large berries, washed)
  • 1-2 tablespoons sugar
  • ½ cup butter
  • 1 cup of water

PRO TIP:

Cleaning fresh blackberries is easy. Much easier than cleaning some other fresh fruits. Pour the fresh juicy berries into a colander. Discard any errant leaves or stems. Set the colander in the sink and run water over the berries. Leave it there to drain while you begin the recipe.

SUBSTITUTIONS AND ADDITIONS

CRUST: You can use regular pie crust strips placed over the top of the berries if you don’t have a yellow cake mix. It does change the taste and texture, but it is still delicious.

CANNED BERRIES: I don’t always have the luxury of fresh berries in my refrigerator (or totally carefree days to visit the blackberry patch!), but canned blackberries from the pantry make a fine substitution in this great dessert.

How To Make This Blackberry Cobbler Recipe

STEP ONE: Preheat the oven to 350°F. Add the box of a dry yellow cake mix to a 9 x 13-inch baking pan or casserole dish. Don’t add water or eggs. Just the dry cake mix.

yellow cake mix poured to the bottom of the baking dish

STEP TWO: Spread the blackberries evenly over the cake mix.

blackberry cobbler process shot of blackberries poured over cake mix in a baking dish

STEP THREE: Depending on how sweet the berries are, sprinkle one or two tablespoons of sugar over the top of the blackberries.

blackberry cobbler process shot of blackberries with sugar sprinkled on top in a baking dish

STEP FOUR: Evenly pour one cup of water over everything. Jiggle the baking dish a little so the water soaks in and settles to the bottom of the dish. If the berries aren’t very juicy, you’ll want to add a little more water.

OUR RECIPE DEVELOPER SAYS

If you’re using canned berries, reserve the water they’re packed in and use a cup of it instead of the plain water. Unless you don’t want the crust to be purple, of course.

blackberry cobbler process shot of water poured on top of blackberries in a baking dish

STEP FIVE: Dot the top of the blackberry filling with the butter cut into eight pieces.

blackberry cobbler process shot of pieces of butter spread over blackberries in a baking dish

STEP SIX: Bake in the preheated oven for 35 to 40 minutes until the top is golden brown.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cobbler at the lower end of the recommended baking time.

baked Blackberry Cobbler in a baking dish

STEP SEVEN: Slice and serve warm.

How To Serve

This scrumptious dessert is the ultimate easy dessert to make for summer gatherings. Make sure to have some whipped cream and ice cream on hand to serve it à la mode to cool you down on a hot summer day. The tart blackberries create the perfect mixture with a golden crust.

Check out our blackberry pie bars for more blackberry recipe ideas as well as our blueberry cobbler version of this recipe.

Storage

IN THE FRIDGE: The cobbler can be stored covered in plastic wrap in the fridge for 3 to 4 days.

IN THE FREEZER: If you are planning to freeze the cobbler, it is best to do so before baking. Make the recipe right up to the step before you add the pieces of butter, cover with foil, and freeze. Thaw in the refrigerator overnight, top with butter, and bake.

close up shot of a serving of blackberry cobbler in a white bowl

This dessert will make you remember carefree summer days when finding juicy ripe berries on the blackberry bushes felt like discovering buried treasure. There’s nothing like a bite of warm homemade blackberry cobbler with a yummy buttery crust, fresh from the oven.

FREQUENTLY ASKED QUESTIONS

Can I use frozen blackberries to make this blackberry cobbler?

You can use frozen blackberries in this blackberry dessert instead of fresh fruit. Just let the frozen fruit thaw a bit and then toss them into the pan.

Do I make the cake batter according to the box directions first?

Don’t make the mix according to the box directions. Just pour the dry cake mix right into your dish.

Can I freeze this easy blackberry cobbler dessert?

We would suggest if you are planning to freeze this simple recipe to use later, do so without adding the butter on top. Place the cut-up pieces of butter right before you are ready to bake it.

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close up shot of blackberry cobbler in a baking dish with a wooden spoon and a serving missing

Blackberry Cobbler

5 from 5 votes
This simple blackberry cobbler recipe came from my grandmother, and is packed with juicy blackberries and a sweet golden cake crust.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 10

Ingredients
  

  • 1 box yellow cake mix
  • 6 cups blackberries (4 to 5 cups if they are large berries)
  • 1 to 2 tablespoons sugar
  • ½ cup butter
  • 1 cup water

Instructions
 

  • Preheat the oven to 350°F.
  • In the bottom of a 9×13-inch baking dish, pour the box of dry yellow cake mix.
  • Spread the blackberries over the top of the cake mix.
  • Sprinkle on 1 to 2 tablespoons of sugar (depending upon how sweet they are).
  • Pour 1 cup of water over the top of the berries and cake mix then shake the pan so water settles into the bottom. If berries aren’t very juicy, add a little more water. If they are plump, a little less.
  • Cut the butter into 8 pieces and spread out over the top.
  • Bake for 35 to 40 minutes.
  • Slice and serve warm.

Video

Notes

  • The amount of sugar and water needed in this recipe can vary, depending on the berries. Before you start, taste the berries for juicy sweetness. Adjust sugar and water accordingly. Also, it is important to pour the water over the top and shake the pan. You want the berries and water to really settle into the pan!
  • Cleaning fresh blackberries is easy. Much easier than cleaning some other fresh fruits. Pour the fresh juicy berries into a colander. Discard any errant leaves or stems. Set the colander in the sink and run water over the berries. Leave it there to drain while you begin the recipe.
  • If you’re using canned berries, reserve the water they’re packed in and use a cup of it instead of the plain water. Unless you don’t want the crust to be purple, of course.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cobbler at the lower end of the recommended baking time.

Nutrition

Calories: 313kcal | Carbohydrates: 52g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 451mg | Potassium: 167mg | Fiber: 5g | Sugar: 28g | Vitamin A: 469IU | Vitamin C: 18mg | Calcium: 138mg | Iron: 2mg
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  1. Gail says

    As another commenter mentioned, this is so much like my peach cobbler but,the cake mix goes on top. One thing I think I’ll keep the same is, I always use pound cake mix. The topping is SOOO good and buttery! Thanks for the recipe @

    • Beth says

      Ok, not sure what I did wrong (followed the directions) but the cake part of the cobbler wasn’t completely cooked in most areas (very doughy) and the berries were dried out on top from being in the oven… help.

  2. Cristina says

    This might be a silly question but do u mix up the cake mix first if it calls for eggs water and vegetable oil? Or do u just pour it in dry?

    Thanks

  3. Vikki Bourcier says

    5 stars
    My grandmother’s recipe too! We used to have this in the summer when the family went to the smoky mountains (and picked fresh blackberries).
    Only difference is the cake mix goes on the top.
    I also discovered the recipe is also on the box of Jiffy yellow cake mix. Hard to find but only 79 cents!
    Enjoy!

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