Return to Content

Blackberry Cobbler

by

Total Time: 15

Yield: 6 servings

"We lived in the country," wrote reader Dorry Lou Wharton about this family recipe, which she sent to us in the early 1990s, "and every summer Mother would take me blackberry picking ... We would fill our buckets with sweet berries and head for home, where Mother always made us a delicious blackberry cobbler. I look back on those times with such fond memories, and I have passed the recipe on to my own daughters ... I had my husband plant [blackberry bushes] in our garden. Today as I fill my pail and walk across the lawn, my mouth starts to water thinking of the blackberry cobbler I will soon be making."
Blackberry Cobbler

Ingredients:

  • 1/4 cup salted butter, at room temperature, plus more for pan
  • 2/3 plus 1/4 cup granulated sugar, divided
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon table salt
  • 1/2 cup milk
  • 2-21/2 cups blackberries
  • 1 cup pomegranate, cherry, or berry juice

Instructions:

Grease an 8-inch square baking pan. Preheat oven to 375° and set a rack to the middle position.

In the bowl of a standing mixer or, if using a hand-held mixer, in a large bowl, beat together butter and 2/3 cup sugar for 2 minutes. In a medium bowl, whisk together flour, baking powder, and salt. Add dry ingredients to butter mixture and stir to combine. Add milk and beat until smooth. Pour into baking pan. Sprinkle with blackberries, then pour the juice over all and sprinkle with remaining 1/4 cup sugar. Bake until golden brown, 35 to 45 minutes. Serve warm with ice cream, if you'd like.
Updated Friday, June 21st, 2013
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

4 Responses to Blackberry Cobbler

  1. Anonymous June 26, 2004 at 6:35 pm #

    This recipe reminded me of my Gramma’s! I would definitely make this again! I altered something, however. I added 1 cup of self rising flour and didn’t add the salt and baking powder. It didn’t make a bit of difference in the taste. The recipe did not specify the type of fruit juice, so I added water. Great recipe!

  2. Rhoda Hreha August 10, 2004 at 7:02 pm #

    I wanted to make a blackberry cobbler but
    several recipes I had seemed like more work than I had time for. I looked up
    cobblers on the Web site and yours sounded
    good as well as easy. It was absolutely
    delicious.
    Rhoda

  3. Linda Stark August 15, 2005 at 8:13 pm #

    I couldn’t find my tried and true recipe for blackberry cobbler and found this one on the Internet. My family all raved about it and like it better than my original one.

  4. Anonymous June 27, 2006 at 6:28 pm #

    Betty and Better Homes cookbooks can’t touch this one.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order