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.