Easy Blackberry Cobbler

This blackberry cobbler recipe creates a fantastic summer dessert! With plump berries and tender cake, you'll love this fresh fruit cobbler!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 238kcal

Preheat oven to 350℉. Grease an 8-inch baking dish with butter or non-stick cooking spray. Set aside.
To a large sized mixing bowl, add flour, salt, baking powder and ¾ cup of sugar. Whisk to combine until there are no lumps or clumps of flour.
To the same bowl, add melted butter, yogurt, egg, and vanilla. Whisk to combine until a smooth batter is created.
Using a rubber spatula or spoon, spread batter into an even layer in the prepared baking dish.
Scatter blackberries evenly on top of batter. They will sink in while the cobbler bakes. *See Note #2
Sprinkle the remaining ¼ cup of sugar over the berries. Place the baking dish on the middle rack in the oven. Bake for about 40 minutes, or 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 it cool in the pan on a wire rack for 5 minutes. Serve warm.

To use frozen berries, do not thaw. Toss frozen fruit in flour before adding to the batter.
If you want more blackberries towards the top of the cobbler, reserve ½ cup of berries. Add them to the dish about 25 minutes into the baking process.
Measure the flour properly. Do not scoop it! Rather, spoon the flour into your measuring cup, then use a butter knife to level it off.
Store leftovers in the fridge in a covered container for 2-3 days. Reheat before serving.