Blackberry Cobbler
This easy blackberry cobbler has a jammy, lightly lemon-kissed blackberry filling and a flaky sweet biscuit topping — not a poured cake batter. The biscuits bake up golden and buttery while the berry filling bubbles up around the edges. Works with fresh or frozen blackberries!
Ingredients
Blackberry Filling
- 2 tablespoons Unsalted Butter
- 2 lb. blackberries about 6 ½-7 cups
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 ½ tablespoon all-purpose flour
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon lemon zest optional but recommended
Sweet Biscuit Topping
- 1 ¾ cup (210g) all-purpose flour
- ½ cup granulated white sugar
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- ¼ cup unsalted butter extra cold
- ¾ cup buttermilk extra cold
- 1 tablespoon turbinado or sanding sugar
Instructions
- Preheat oven to 375°F.
- Add 2 tablespoons butter to a 9x13-inch baking dish. Place in oven until butter melts. Remove from oven.
- In a large bowl, toss together blackberries, brown sugar, granulated sugar, flour, cinnamon, nutmeg, and lemon zest. Pour over melted butter in the baking dish.
- In a medium bowl, whisk together flour, sugar, salt, and baking powder. Cut in cold butter with a fork or pastry cutter until pieces are the size of small pebbles.
- Slowly add cold buttermilk, stirring until about 80% incorporated — a few streaks of flour should remain. Do not overmix.
- Spoon biscuit dough in 2–4 tablespoon scoops over the filling, spacing 1–2 inches apart. Sprinkle turbinado sugar over the top.
- Bake 38–42 minutes until biscuits are deep golden brown and blackberry juices are rapidly and vigorously bubbling.
- Rest 15–20 minutes before serving.
Notes
- The 80% rule — stop mixing when 80% of the buttermilk is incorporated. Undermixing = tender biscuits. Overmixing = tough biscuits.
- Cold butter and buttermilk — keep both extra cold for the flakiest topping.
- Frozen blackberries — use straight from freezer, do not thaw. Add 5–7 extra minutes bake time.
- Buttermilk sub — 1 tablespoon vinegar or lemon juice + scant ¾ cup whole milk, rested 3–5 minutes.
- Dairy-free/vegan — use vegan butter and vegan buttermilk (plant milk + 2 teaspoons distilled vinegar).
- Gluten-free — swap flour in the filling and topping with a 1:1 gluten-free blend.
- High altitude (5,000+ ft) — reduce baking powder to 1 teaspoon, reduce biscuit sugar by 1 tablespoon.
- Storage — refrigerate covered for up to 3–4 days, freeze for up to 2 months.
Nutrition
Calories: 190kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 144mgPotassium: 183mgFiber: 5gSugar: 26gVitamin A: 435IUVitamin C: 19mgCalcium: 92mgIron: 1mg
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