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Best Blackberry Cobbler

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


  • 6 cups fresh or frozen blackberries
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon grated lime zest
  • 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


  • Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime zest; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish.
  • 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.
  • 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.
  • 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.
Editor’s Note: If using frozen blackberries, do not thaw before assembling cobbler.
Nutrition Facts
1 each: 354 calories, 16g fat (10g saturated fat), 47mg cholesterol, 337mg sodium, 50g carbohydrate (26g sugars, 6g fiber), 4g protein.

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Average Rating:
  • Lorene
    Jun 19, 2019

    Because I increased the sugar to 1 cup and added 3 tbsp of flour for thickening and 2 tbsp of corn starch, because the berries were extremely big and juicy, also my reason for increasing the sugar. I use store bought pie crust because I prefer it for too many reasons to list. The lime zest is a must.

  • sogacook
    Jul 19, 2017

    Used fresh berries. Definitely will double sugar next time. The crust was good, but the berries were just way too tart. Will try again with added sugar. Will also try with blueberries.

  • dolanlmt
    Mar 20, 2017

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

  • jnguyen50
    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
    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
    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
    Mar 9, 2014

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

  • carolkralik
    Jul 14, 2012

    No comment left

  • sh4wn
    Jun 10, 2011

    No comment left

  • kelliackerman
    Mar 14, 2011

    No comment left