This blackberry cobbler has a light and fluffy cake-like topping instead of the traditional biscuit-style. My fiancé said this blackberry cobbler was the best she’s ever had. Serve warm with heavy or whipped cream.
Ingredients
For The Berries:
- ½ cup white sugar
- 2 tablespoons cornstarch
- 6 cups fresh blackberries
- ¼ cup unsalted butter, melted
For The Batter:
- 2 1/2 cups all purpose flour
- 1 1/2 cups white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups milk
- 1/4 cup unsalted butter, melted
- 1 tablespoon vanilla extract
How To Make Blackberry Cobbler
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- Prepare the berries: Whisk sugar and cornstarch together in a small bowl. Place blackberries into a mixing bowl and drizzle with melted butter. Sprinkle cornstarch mixture over top, then toss until evenly coated. Spread into the prepared baking dish.
- Make the batter: Whisk flour, sugar, baking powder, and salt together in a mixing bowl until evenly blended. Stir in milk, melted butter, and vanilla until combined but still slightly lumpy. Pour over berries in the baking dish.
- Bake in the preheated oven until berries are tender and the crust is golden brown, 55 to 60 minutes.
