Recipe from Two Peas and Their Pod
This easy blackberry cobbler is made with fresh, juicy blackberries and is covered with a sweet and tender cake topping. Serve with vanilla ice cream for the perfect summer dessert!
For the filling:
- 6 cups blackberries
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- Zest of one lemon
- 1 teaspoon fresh lemon juice
For the topping:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 cups whole milk, at room temperature
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 3 tablespoons turbinado sugar or granulated sugar, for sprinkling
Preheat oven to 350 degrees F. Grease a 9x13-inch pan or 12-inch cast iron skillet and set aside.
In a large bowl, add the blackberries, sugar, cornstarch, lemon zest, and lemon juice. Gently stir to combine. Set aside.
In medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a small bowl, whisk together the milk, melted butter, and vanilla.
Pour the liquid ingredients over the dry ingredients and stir until combined and smooth. The batter will be thin.
Add the blackberry filling to the prepared pan, making sure the blackberries are in an even layer. Pour the topping mixture over the berries. Sprinkle with turbinado sugar or granulated sugar.
Bake for 50 to 60 minutes or until bubbly and topping is set. Remove from the oven and let cool for 30 to 60 minutes before serving.
Calories: 333kcal | Carbohydrates: 52g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 162mg | Potassium: 244mg | Fiber: 4g | Sugar: 36g | Vitamin A: 558IU | Vitamin C: 15mg | Calcium: 90mg | Iron: 1mg