Homemade Kentucky Blackberry Cobbler
A classic Southern-style blackberry cobbler with a tender biscuit-like topping and a sweet-tart blackberry filling. Easy to assemble and perfect served warm with vanilla ice cream.
Ingredients
Main Ingredients
- 6 cups blackberries fresh or frozen (thawed)
- 0.75 cups granulated sugar for filling
- 2 tablespoon cornstarch
- 1 tablespoon lemon juice fresh
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt for filling
- 4 tablespoon unsalted butter cold, cut into pats for topping
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar for batter
- 1.5 teaspoon baking powder
- 0.5 teaspoon salt for batter
- 1 cups milk whole or 2%
- 2 tablespoon unsalted butter melted, for batter
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
- In a large bowl, combine the blackberries, 0.75 cups granulated sugar, cornstarch, lemon juice, vanilla extract, and 0.25 teaspoon salt. Toss gently until the berries are evenly coated.
- Pour the blackberry mixture into the prepared baking dish and spread into an even layer.
- In a separate bowl, whisk together the flour, 0.5 cup sugar, baking powder, and 0.5 teaspoon salt. Stir in the milk and 2 tablespoons melted butter until just combined; do not overmix.
- Spoon or drop the batter over the blackberries in dollops, leaving small gaps so the filling can bubble up. Dot the top with the 4 tablespoons cold butter pieces.
- Bake in the preheated oven for 40–45 minutes, or until the topping is golden brown and the filling is bubbly. If the top browns too quickly, tent loosely with foil.
- Remove from oven and let cool for at least 15 minutes to set the filling. Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
For best flavor, use ripe blackberries. If using frozen berries, do not thaw completely to avoid excess liquid; toss frozen berries with sugar and cornstarch and bake a few minutes longer if needed.
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