How to Make An Easy Blueberry/ Blackberry Cobbler


Start to Finish: 75 minutes

Servings: 4

Difficulty: Beginner

This easy cobbler recipe uses self-rising flour to make the cobbler topping. The result is a topping that is easier to make and has a texture closer to a cake than a biscuit. Use either fresh or frozen blueberries or blackberries, or even a mix of both. The recipe is adapted from one by Christy Jordan’s Southern Plate and Southern Living.


  • 2 1/2 cups blackberries or blueberries, fresh or frozen
  • 4 tablespoons brown sugar
  • 2/3 cup butter, unsalted
  • 1 cup white sugar
  • 1 cup self-rising flour
  • 1 cup half-and-half
  • 1 tablespoon rose water
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cardamom


Toss the berries, fresh or frozen, with 2 tablespoons of brown sugar and let them rest in a medium-size mixing bowl. Heat the oven to 375 degrees Fahrenheit, and place a rack in the center of the oven.


  • Regardless of whether you are using frozen or fresh berries, for a juicier, runnier cobbler, cook the sugared berries before adding them to the cobbler. Set the microwave to "High" and cook the berries for 30 to 60 seconds. Add 1 tablespoon of butter to the berries for extra richness.

Melt the butter in a 9-by-9-inch baking pan, square or circular. Brush the sides lightly with some of the melted butter, but allow the butter to pool in the bottom of the pan.

Combine the self-rising flour and white sugar in a large mixing bowl, stirring with a fork to mix thoroughly. Add the half-and-half, rose water and vanilla extract.

Mix the half-and-half blend into the flour blend, stirring with a wooden spoon until the ingredients are thoroughly incorporated. You will have a loose, wet batter, not a dough.

Pour the batter into the melted butter, allowing the two liquids to blend naturally. Do not stir the mixture.

Scatter the sugared berries, including any juice that may have developed, onto the batter-and-butter blend. Place the berries evenly, but do not stir them in.

Mix the remaining 2 tablespoons of brown sugar and the ground cardamom in a small bowl. Sprinkle the top of the fruit and batter with the sugar-spice blend.

Bake the cobbler in the oven for 50 minutes. When done, the batter will have risen to the top and turned a golden yellow color. There will be visible cracks in the topping, and the berries will have sunk to the bottom.

Remove the cobbler from the oven and let it cool for 10 minutes before serving it.

Seasoning and Serving Suggestions

The blackberries and blueberries can also be augmented with other berries, such as mulberries, raspberries or strawberries. Cut larger berries into pieces roughly the same size as the blueberries and blackberries for an even-textured cobbler.

Add 1 teaspoon of lemon zest and 1 tablespoon of fresh lemon juice to the berries to give the dish a tarter flavor.

Add spice directly to the batter topping to give the cobbler a more fragrant aroma. Add 1 teaspoon of either ground nutmeg, cinnamon or clove to the batter.

Include 1 to 2 tablespoons of cornmeal or corn flour to the batter, mixing it with the self-rising flour and white sugar, to give the topping extra crunch.

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