Best Blackberry Cobbler Recipe
Best Blackberry Cobbler Recipe photo by Taste of Home
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Best Blackberry Cobbler Recipe

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I’ve tweaked this recipe a few times, and everyone enjoys it. You can use frozen blackberries, but fresh are best. The lime zest really complements the sweet fruit, and the sour cream pastry is delightful. —Kimberly Reisinger, Spring, Texas
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 6-8 servings


  • 6 cups fresh or frozen blackberries
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon grated lime peel
  • 1-1/3 cups all-purpose flour
  • 3 tablespoons sugar, divided
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 7 tablespoons cold butter, divided
  • 1/2 cup sour cream
  • 1/4 cup heavy whipping cream

Nutritional Facts

1 each: 354 calories, 16g fat (10g saturated fat), 47mg cholesterol, 337mg sodium, 50g carbohydrate (26g sugars, 6g fiber), 4g protein.


  1. Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime peel; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish.
  2. In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.
  3. Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar.
  4. Bake, uncovered, at 375° for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving. Yield: 6-8 servings.
Editor’s Note: If using frozen blackberries, do not thaw before assembling cobbler.
Originally published as Blackberry Cobbler in Taste of Home October/November 2005, p27

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dolanlmt User ID: 5749004 263681
Reviewed Mar. 20, 2017

"The crust was not thick enough for my idea of a cobbler."

jnguyen50 User ID: 8453935 229791
Reviewed Jul. 19, 2015

"making Cobbler for the first time and this recipe is awesome. Will definitely make this recipe and experiment with different type of fruit. Thanks."

angelasandoval User ID: 2401339 229631
Reviewed Jul. 16, 2015

"My kids are big fans of blackberry cobbler and this recipe does not disappoint. We usually use about 9 c. berries (adjusting other filling ingredients as necessary) but use the crust recipe as written and bake in 9x13 pan."

Bakeandrun User ID: 6385873 152464
Reviewed Aug. 17, 2014

"This is delicious with mixed berries. I didn't have any sour cream so I used plain Greek yogurt as a substitute and it turned out lovely."

efwynne User ID: 4092460 155675
Reviewed Mar. 9, 2014

"Delicious!! But I have to confess I used frozen blueberries still was great! I will be trying blackberries next time!!"

cmead User ID: 1313690 57954
Reviewed Oct. 4, 2010

"Yum! Yum! Yum! Red raspberries are good, too, but you need to double the amount of sugar. I had no heavy cream, so I used just nonfat sour cream and added a little water to make the right consistency. It still came out nice and light."

frenan User ID: 3773829 57948
Reviewed Sep. 2, 2010

"I used strawberries, blueberries, & peaches to equal 6 cups of fresh fruit. Also used 1/2 tsp of cinnamon in place of lime zest. Delicious."

cranberrylane User ID: 2711578 130561
Reviewed Sep. 1, 2009

"Blackberries are expensive in my region (New England) yet blueberries are in abundence during the summer months so I substituted blueberries. My family freaked. This recipe was easy and delicious. Nobody could tell that it was a 'light' recipe. And yes, it is more like a light biscuit dough which is a pleasant change of pace. Keep 'em coming! Thanks"

connierecipes User ID: 1127630 144993
Reviewed Jul. 22, 2009

"This was hands-down the most delicious cobbler I've ever eaten. It's not too sweet, there is plenty of fruit in it, and the topping, which is lighter than a biscuit dough but not as light as cake, is outstanding. I had wondered about the directions--baking uncovered first and then covered, but it came out perfect. GREAT recipe!"

Allspice_Mo User ID: 760690 57946
Reviewed Sep. 22, 2008

"Is this crust like pie crust or more like biscuit dough. I would like pie crust topping but wondered since it had baking powder and soda what type it turns out to be. Sounds delicious, just need a little info. Thanks"

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