This simple blackberry cobbler recipe came from my grandmother, and is packed with juicy blackberries and a sweet golden cake crust.
Keyword: Blackberry Cobbler Recipe
1boxyellow cake mix
6cupsblackberries(4 to 5 cups if they are large berries)
1 to 2tablespoonssugar
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.
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.