summer cooking :: blackberry cobbler recipe

| seasonal recipes

one of my dear friends, katy, shared this recipe for blackberry cobbler with me this week, and i couldn't wait to make it!  i knew the blackberries in my yard were on the verge of perfection and sure enough, i had exactly 2.5 cups of yummy homegrown berries when i was done picking them.

summer recipe | blackberry cobbler


  • - 2.5 cups of blackberries
  • - 1/3 cup of milk (or plant based milk)
  • - 1 cup of sugar
  • - 1 cup of water
  • - 1.5 cups of self-rising flour
  • - 1 cup of butter (or vegan butter)
  • - a dash of cinnamon
  • - 2 tbs of extra sugar

summer recipe | blackberry cobbler


preheat your oven to 350.  place half of one butter stick into a 9x11 baking pan and place in the oven until the butter melts.  meanwhile, place the water and 1 cup sugar into a saucepan and heat over med-high heat until all the sugar dissolves, then set aside (you'll use this later!).  cut the remaining butter into your flour until it becomes crumbly.  add the milk while stirring until a dough forms into a ball.  take your dough and after kneading it a few times, roll it out into a rectangle about 1/4" thick.  spread your yummy berries over the top and sprinkle it with cinnamon.  from one end, roll the dough up like you would a jelly roll, pinching the ends closed so as not to loose any berries!  once you have your roll, cut slices 1" thick and place them in your baking pan (on top of the melted butter).  pour the sugar water all around your rolls (it will get absorbed) and place in the oven.  bake for 30-45 minutes, sprinkle the tops with the extra sugar and bake for another 15 minutes.  serve with ice cream and enjoy!

summer recipe | blackberry cobbler

i'm telling you, this one is really delicious- i planning on making it again tonight!

{photos: bonnie forkner}


  • Blackberries already!? We’re barely into strawberries up in the Great White North!

  • hi,

    love your site!!! however being from teh land down under not lucky enough to have blackberries… but can substitue! one question how many grams of butter is needed? just in case they package diff here :)

    • hi louise! oops, i should have thought of that! it’s 1/2 cup of butter which = 113 g. does that help? let us know how it turns out!!

  • Followed this lovely recipe, scoffed it all down and loved every last bite!

    I used frozen blackberrys that my mum (or mom!) and I scavenged last summer. We’re very lucky as they grow wild close to her house! We’re in the thick of winter here in New Zealand so it was nice to have a warm desert! xx

    • hi jessi! how wonderful! so great that you can use your own berries from last summer, and i’m so glad you liked it!! xo! bonnie

  • hi Bonnie… having a little dinner party tonight and testing out your recipe… hopefully all goes well :) thanks for the conversion!!!

    • oo how fun! how’d they turn out? i just made a different (even easier) cobbler last night: mix 1 cup of self rising flour, 1 cup of sugar, 1 cup of milk in a bread loaf pan, pour 1 cup of berries on top, then slice ~1/2 cup of butter to place on top. bake at 350 for about 30 mins until golden on top- yum!

  • dinner party = success :) i couldnt access fresh berries so used a jared berry cocktail mix- turned out beautifully!! will try out new recipe too. they sort of reminded me of old fashion dumplings but with berries.

    • yeah, i’m so happy it turned out well louise!

  • I want to make this today, but need some clarification on the amount of butter.. the recipe lists “2 sticks (1/2 cup)” but 2 sticks equals 1 whole cup, not 1/2 cup. Cobbler sounds delicious and I don’t want to mess it up. Thanks!

    • hi diane! oops, sorry about that! it should be 1 cup of butter. i’ve updated the recipe. thank you!

  • Thanks for the clarification.
    Made it, ate it, loved it!! Blackberry cobbler and vanilla ice cream were just meant to be together!

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