Blackberry Cobbler With Cake Mix is a southern specialty that’s been in my family for years. There have been secrets and changes to the recipe from time to time so this isn’t the same blackberry cobbler that grandma used to make but it’s still good. I used to be intimidated by fruit cobblers. I mean, they sound fancy and all. But I was surprised to find out they’re easy to throw in the oven, especially when you have a few shortcuts.
Blackberry Cobbler with Cake Mix
Prep Time: 10 mins•Cook Time: 30 mins
Mouthwatering homemade desserts don’t get much quicker or easier than this blackberry cobbler with cake mix. This easy recipe is made with yellow cake mix, blackberries, and butter. That’s right, you only need three ingredients.
When blackberries are in season there are lots of different recipes to choose from. Blackberry cobbler has to be one of the most delicious though, and with a recipe this simple there’s no reason not to make it. You can just imagine how amazing the kitchen will smell while this rich and juicy cobbler is baking.
A good cobbler with fresh blackberries makes a lovely dessert after any main dish. It’s sweet, fruity, and satisfying. Served warm with your choice of whipped cream or vanilla ice cream, everybody will love this and probably beg for a second helping!
Every ingredient in this recipe is a main ingredient since there are only three of them. This is what you need:
- Yellow cake mix: This is perfect for making cobbler because it offers a fluffy texture and rich taste.
- Fresh blackberries: To add a fresh, fruity taste.
- Butter: For a rich flavor.
As you might expect, this 3-ingredient recipe is refreshingly simple. Forget complicated cobbler recipes because this one is just as impressive. First, you need to preheat the oven and then gather the ingredients.
Next, you will combine the yellow cake mix with the butter until the mixture looks like crumbs. The easiest way to do this is to use your fingers and rub the mixture through them until the consistency is right. This will take a few minutes.
The batter is then combined with the blackberries and everything goes into a baking dish. By now the oven should be nice and hot, so you can go ahead and bake this cobbler for about half an hour. It’s done when the top is golden.
How do I store blackberry cobbler?
If you have leftovers, you can keep them for up to 3 days. Loosely cover it to stop moisture from forming, and keep it on the countertop at room temperature. If you keep it in an airtight container, moisture will form and spoil it. Worried about critters getting to it? If so, just keep it in the microwave or toaster oven with the door closed.
Can I freeze leftover cobbler?
You can freeze it for up to 8 months in an airtight container.
Can I make this dessert ahead?
Since it keeps for a couple of days, you can make it ahead and keep it loosely covered at room temperature, out of direct sunlight. You can also prepare it ahead of time and just bake it when you’re ready. In that case, keep the batter in the refrigerator for up to 2 days.
What should I serve with it?
Whipped cream is always good with fruit cobbler, or you might prefer a scoop of vanilla ice cream. Or for a special treat, how about both?
Can I use frozen blackberries instead of fresh ones?
Blackberries are in season and easy to find during the warmer months, but what if you can’t get fresh ones? In that case, you can use frozen blackberries instead. If you thaw them first, they will release extra moisture into the mixture, so it’s best to add them frozen. Roll them in a little flour first and no one will be able to tell the difference.
What other berries would work in this recipe?
There are nearly as many cobbler recipes as there are types of fruit! If you have a favorite berry, use that instead of blackberries. If your berries have a stone, such as cherries, simply pit them first. Another idea is to use a pair of fruits that are good together, such as pear and blackberry or apple and raspberry. Feel free to use your preferred fruit according to what’s in season and what you enjoy best.
- This dump cake version of blackberry cobbler is simple to make, but it’s important to make sure the yellow cake mix and butter are well combined in the texture of crumbs before adding the blackberries.
- Keep an eye on the oven around to 25-minute mark. If it’s golden brown on top, you know it’s done. Baking times do vary from oven to oven.
- Let the cobbler sit for at least 15 minutes before serving because it will be extremely hot inside.
- Some people like to roll the blackberries in a little sugar before adding them. You can do this if you want a sweeter flavor.
A blackberry cobbler with cake mix always makes a delicious treat. Whether you choose to pair it with whipped cream or ice cream, everyone will enjoy this hearty homemade dessert.
Blackberry Cobbler Cake
Fruit cobbler is one of the best summer desserts—and the best part is definitely the buttery, sugary biscuit topping! This blackberry cobbler cake is the best of both worlds: it combines the sweet, dense perfection of a pound cake with the burst-fruit goodness and the crunchy, sugar-coated topping of a cobbler. There’s only one thing left to decide: which flavor of ice cream to pair with it!
YIELDS:6 – 8 servings
PREP TIME: 0 hours 10 mins
TOTAL TIME: 1 hour 10 mins
unsalted butter, softened, plus more for the pan
1 1/2 c.
plus 1 tbsp. granulated sugar, divided
1 1/2 c.
1 1/2 tsp.
large eggs, at room temperature
1 1/2 c.
fresh or thawed frozen blackberries, plus more for topping
Ice cream, for serving
- Preheat the oven to 350°.
- Using a stand or hand mixer, beat the butter and 1 1/2 cups of sugar at medium speed until light and fluffy, about 3 minutes. Add the flour, baking powder, salt, eggs, vanilla, and lemon zest; beat at medium speed until smooth, about 1 minute.
- Butter a 9-inch springform or cake pan and spread the batter evenly into the pan. Scatter the blackberries evenly over the batter, then sprinkle with the remaining 1 tablespoon of sugar. Bake until the top is golden brown and a wooden pick comes out clean, about 1 hour.
- Let cool about 1 hour before slicing. Serve with more blackberries and ice cream, if you like.
Using a springform pan for this cake makes slicing and serving super easy, but a regular 9-inch cake pan will work just fine.
Blackberry Dump Cake (Cake Mix Cobbler)
Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Delicious and easy dump cake using blackberries and yellow cake mix.Print
- 4 cups fresh blackberries, rinsed
- juice of 1 large lemon
- 3 tablespoons brown sugar
- 1 box yellow cake mix
- 12 tablespoons butter, cut into 1 tablespoon slices
- Preheat oven to 350 degrees.
- Lightly grease the bottom of a 9×13” pan.
- Add blackberries and lemon juice to bottom of the pan, stir.
- Sprinkle with brown sugar.
- Then, top with yellow cake mix. Smooth with a spoon until even.
- Cut butter into tablespoon size, 12 total pieces. Lay the butter pieces evenly over the top of the cake mix.
- Bake until the top is bubbly and golden brown, about 35 minutes.
- Serve warm or room temperature with vanilla ice cream.
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 276
FREQUENTLY ASKED QUESTIONS
Can I use frozen blackberries to make this blackberry cobbler?
You can use frozen blackberries in this blackberry dessert instead of fresh fruit. Just let the frozen fruit thaw a bit and then toss them into the pan.
Do I make the cake batter according to the box directions first?
Don’t make the mix according to the box directions. Just pour the dry cake mix right into your dish.
Can I freeze this easy blackberry cobbler dessert?
We would suggest if you are planning to freeze this simple recipe to use later, do so without adding the butter on top. Place the cut-up pieces of butter right before you are ready to bake it.
This simple blackberry cobbler recipe came from my grandmother, and is packed with juicy blackberries and a sweet golden cake crust.
PREP TIME5 minutes
COOK TIME40 minutes
TOTAL TIME45 minutes
- 1 box yellow cake mix
- 6 cups blackberries (4 to 5 cups if they are large berries)
- 1 to 2 tablespoons sugar
- ½ cup butter
- 1 cup water
- Preheat the oven to 350°F.
- In the bottom of a 9×13-inch baking dish, pour the box of dry yellow cake mix.
- Spread the blackberries over the top of the cake mix.
- Sprinkle on 1 to 2 tablespoons of sugar (depending upon how sweet they are).
- Pour 1 cup of water over the top of the berries and cake mix then shake the pan so water settles into the bottom. If berries aren’t very juicy, add a little more water. If they are plump, a little less.
- Cut the butter into 8 pieces and spread out over the top.
- Bake for 35 to 40 minutes.
- Slice and serve warm.
- The amount of sugar and water needed in this recipe can vary, depending on the berries. Before you start, taste the berries for juicy sweetness. Adjust sugar and water accordingly. Also, it is important to pour the water over the top and shake the pan. You want the berries and water to really settle into the pan!
- Cleaning fresh blackberries is easy. Much easier than cleaning some other fresh fruits. Pour the fresh juicy berries into a colander. Discard any errant leaves or stems. Set the colander in the sink and run water over the berries. Leave it there to drain while you begin the recipe.
- If you’re using canned berries, reserve the water they’re packed in and use a cup of it instead of the plain water. Unless you don’t want the crust to be purple, of course.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cobbler at the lower end of the recommended baking time.
Calories: 313kcal | Carbohydrates: 52g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 451mg | Potassium: 167mg | Fiber: 5g | Sugar: 28g | Vitamin A: 469IU | Vitamin C: 18mg | Calcium: 138mg | Iron: 2mg