This Easy Blackberry Cobbler Recipe is the best dessert! Easily made gluten free, you'll love this traditional blackberry cobbler recipe!
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This Blackberry Cobbler is buttery, gooey and loaded with blackberry goodness. Serve warm and top with vanilla bean ice cream for the perfect taste of nostalgia.
This Easy Blackberry Cobbler is the perfect summer dessert, but it's really just delicious any time of the year!
Why We Love this Easy Recipe for Blackberry Cobbler
- Easy to make: This blackberry cobbler is so simple to make- it's perfect for even the most novice baker
- Can be made gluten free: I've tested this recipe with gluten free flour and baking powder and it works perfectly!
- Total Comfort Food: When you need something comforting, this is the ultimate recipe!
Easy Blackberry Cobbler Ingredients
To make this blackberry cobbler you'll need:
- all purpose flour
- baking powder
- granulated sugar
- vanilla extract
- whole milk yogurt
- fresh blackberries
How To Make Blackberry Cobbler
Here's how to make this blackberry cobbler:
- In bowl combine flour, salt, baking powder and ¾ cup of sugar. Mix together.
- In the same bowl, add in butter, yogurt, egg, and vanilla. Whisk until combined.
- Lightly grease a 9-inch square baking dish. Spread batter evenly in the baking dish.
- Pour blackberries on top of batter. They will sink in while cooking.
- Sprinkle the top with the remaining ¼ cup of sugar and place in the middle rack of the oven. Bake for about 40 minutes.
- Remove from the oven and let cool for 5 minutes. Serve warm.
Substitutions For Easy Blackberry Cobbler
All Purpose Flour: We don't recommend substituting with any flour besides Bob's Red Mill GF 1:1 Baking Flour, but you can check out this article on Cake Flour vs. All-Purpose Flour or Substitutions for All-Purpose Flour
Sugar: We don't recommend substituting white sugar unless you have to, but White sugar can be used interchangeably with brown sugar. You can add 1 teaspoon of molasses to white sugar to make brown sugar. Check out this post on Sugar Substitutes for Baking for other ideas.
Butter: Butter is essential to this recipe. We haven't tried it with dairy free butter but it might work! You can substitute salted butter, just skip the salt in the recipe.
Vanilla Extract: Helps to add flavor, we don't recommend substituting.
Eggs: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Baking if you need to substitute. Try it at your own risk!
Whole Milk Yogurt: You can substitue full fat sour cream for whole milk yogurt. Lower fat yogurt can also be used but will not create such a moist cake. I do not recommend using sweetened or flavored yogurt.
Blackberries: This recipe will work best with blackberries. The water content of fruits can vary significantly and so it is not recommended to substitute, but I think raspberries would work.
Baking Dish: An 8-inch square baking dish or any dish of a similar volume would work but keep in mind that if the layer of batter is thinner or thicker it will change the cook time slightly. A ceramic dish was used when testing this recipe, so it is also important to note that if using a pan with a thinner wall (like a metal pan) you may not need as long of a cook time because it will be more efficient at conducting heat.
How To Store This Recipe For Blackberry Cobbler
Here's how to store this blackberry cobbler:
Storing: You can store this cobbler recipe for up to 2-3 days in an airtight container in the refrigerator. Do not store on the counter, it will get moldy
Freezing: I haven't tried freezing this recipe, but I think it would get soggy.
How Do I Serve Blackberry Cobbler?
Blackberry cobbler is a dessert traditionally served warm and commonly served with vanilla ice cream on top.
Blackberry Cobbler Recipe Easy Tips
- Melt butter and allow to cool for about 5 minutes before using it. If it is too hot when mixed in to the batter it can cook the egg.
- Make sure your scoops should be loose and level.
- For more blackberries towards the top of the finished dish, reserve ½ cup of blackberries and add to the dish at about 25 minutes in to cooking.
- Check the cobbler at about 35 minutes to avoid overcooking. Variations in dish type, ovens and elevation can all affect baking times. A finished cobbler will be golden brown around the edges, cooked on top but should not pass a prick test because you want the center to be slightly gooey.
Easy Blackberry Cobbler Recipe FAQ
It's not recommended to freeze blackberry cobbler. It can get very soggy and gummy. It's best eaten fresh!
Yes, you should refrigerate homemade blackberry cobbler after it has cooked. If left at room temperature blackberry cobbler will get moldy.
The only way to deseed blackberries for cobbler is to push them through a strainer or sieve. We don't recommend doing this because it will change the texture of the blackberries.
You can store this blackberry cobbler recipe for up to 2-3 days in an airtight container in the refrigerator. Do not store on the counter, it will get moldy
Yes, you can make a cobbler the night before. Store it in the refrigerator and heat when you're ready to eat.
Other Easy Fruit Dessert recipes:
Easy Blackberry Cobbler
- Preheat oven to 350 F.
- In a large sized mixing bowl, combine flour, salt, baking powder and ¾ cup of sugar. Mix together until there are no lumps.
- In the same bowl, add in melted butter, yogurt, egg, and vanilla. Whisk together until the batter is smooth.
- Lightly grease a 9-inch square baking dish or dish of similar volume with cooking spray. Spread batter evenly in the baking dish using a rubber spatula.
- Pour blackberries on top of batter. They will sink in while cooking. If you want more blackberries towards the top of the cobbler you can reserve ½ cup of blackberries and add them to the dish about 25 minutes into the cooking process.
- Sprinkle the top with the remaining ¼ cup of sugar and place in the middle rack of the oven. Bake for about 40 minutes or bake until the edges become golden brown and the center is still a bit gooey. Check on it after 35 minutes, but note that it may need to bake for closer to 45 minutes at higher elevations.
- Remove from the oven and let cool for 5 minutes. Serve warm.
- Store leftovers in the fridge in an airtight container for 2-3 days. Reheat before serving.