This seedless blackberry cobbler is awesome! It has the perfect amount of fruit and topping. I like mine with vanilla ice cream on top. Make sure you have enough berries or else you may run out before dessert is done baking as I did. So, you’ve been in this aisle at the grocery store for a while, and want to get up to speed on what the latest craze is? You might want to check out my article!
Seedless Blackberry Cobbler
Filling:
4-5 generous cups of fresh (or frozen) blackberries
1-3/4 cups sugar (add more or less sugar to taste – we start with 1 cup, but always seem to take it somewhere between 1-1/2 and 2 cups)
4 T. flour
1/4 cup (1/2 stick) butter
pinch of salt
3 T. cornstarch
Pastry:
1 cup flour
1/2 teaspoon salt
1/3 cup shortening
4 tablespoons milk
Directions:
- In a medium-sized pot, add the blackberries and cover with water. To create juice, bring to a boil and simmer for 20 minutes. To release the juice from the berries, press on them with the back of a spoon from time to time.
- After pounding the berries to extract all the juice, strain the berry mixture through a fine mesh screen to remove the seeds and pulp.
- Add the sugar, flour, butter, and salt to the juice before adding it back to the pot.
- Blend thoroughly, making sure there are no lumps.
- Slowly bring to a boil.
- Add the 3 tablespoons of cornstarch to the boiling mixture after combining it with 1/3 cup of water.
- Stir until glossy and thickened.
- Remove from the fire and let cool. Four to six cups of the mixture should be yours.
- Make the cobbler pastry while the filling cools.
- Using a pastry cutter or fork, combine the flour, salt, and shortening until it resembles coarse meal. Just enough milk should be added and kneaded in to make the dough hold together. Take a 30-minute break.
- On a floured surface, roll out the dough to a thickness of between 1/8 and 1/4 inch. Using a pastry wheel, cut into long strips that are 1/2 inch broad.
- A greased 9-by-13-inch baking dish should contain half of the filling mixture. Over the filling, place just under half of the pastry strips.
- Add the second half of the filling on top. The remaining strips can be arranged anyway you choose or used to create a layer akin to a lattice.
- Brush the pastry with an egg wash (1 egg beaten with 1 tablespoon water) or sprinkle with sugar before baking, if desired.
- Bake for 45 minutes at 375 degrees, or until the filling is bubbling and the crust is brown.
- Serve warm with whipped cream, ice cream, heavy cream, or whipped topping.
Blackberry Cobbler Delight
This recipe was given to me by a friend a few years ago, and it is very amazing! A simple, quick cobbler that will satisfy your cravings!
Recipe Summary
Prep:
15 mins
Cook:
1 hr 5 mins
Total:
1 hr 20 mins
Servings:
8
Yield:
1 9×13-inch dish
Ingredients
Decrease Serving
8Increase ServingAdjust
Original recipe yields 8 servingsIngredient Checklist
- ½ cup butter
- 1 cup all-purpose flour
- ¾ cup white sugar
- ¾ cup milk
- 2 teaspoons baking powder
- 4 cups fresh blackberries
- ½ cup seedless blackberry jam
Directions
Instructions Checklist
- Step 1Heat the oven to 350°F (175 degrees C).
- Step 2Melt the butter in the bottom of a 9 x 13-inch baking dish in the oven for about five minutes. To make a smooth batter, combine the flour, sugar, milk, and baking powder in a bowl. Without stirring, pour the batter over the melted butter.
- Step 3Spoon blackberries and any accumulated juice evenly over the batter after combining them with blackberry jam in a separate basin.
- Step 4Bake in the preheated oven for about an hour, or until the cobbler is firm and the blackberries are bubbling.
Blackberry Cobbler
This is the cobbler I prefer the most. It is cake-like and sweet, and it really doesn’t need a creamy side dish like ice cream or whipped cream.
YIELDS:8 servings
PREP TIME:0 hours 20 mins
COOK TIME:1 hour 0 mins
TOTAL TIME:1 hour 20 mins
Ingredients
1
stick butter
1 1/4 c.
sugar
1 c.
self-rising flour
1 c.
milk
2 c.
blackberries (frozen or fresh)
Directions
- In a microwaveable dish, melt the butter. 1 cup of flour and sugar should be added to a mixing bowl along with the milk. Mix well. After that, add the melted butter and combine everything thoroughly. Bakeware should be buttered.
- The blackberries should now be rinsed and pat dried. In the buttered baking dish, pour the batter. Distribute the blackberries evenly over the top of the batter. 14 cup of sugar should be added on top.
- Bake for one hour at 350 degrees, or until bubbling and golden. Ten minutes before it’s done, if you like, add another teaspoon of sugar to the cobbler.
Blackberry Cobbler
This is the cobbler I prefer the most. It is cake-like and sweet, and it really doesn’t need a creamy side dish like ice cream or whipped cream.
YIELDS:8 servings
PREP TIME:0 hours 20 mins
COOK TIME:1 hour 0 mins
TOTAL TIME:1 hour 20 mins
Ingredients
1
stick butter
1 1/4 c.
sugar
1 c.
self-rising flour
1 c.
milk
2 c.
blackberries (frozen or fresh)
Directions
- In a microwaveable dish, melt the butter. 1 cup of flour and sugar should be added to a mixing bowl along with the milk. Mix well. After that, add the melted butter and combine everything thoroughly. Bakeware should be buttered.
- The blackberries should now be rinsed and pat dried. In the buttered baking dish, pour the batter. Distribute the blackberries evenly over the top of the batter. 1/4 cup of sugar should be added on top.
- Bake for one hour at 350 degrees, or until bubbling and golden. Ten minutes before it’s done, if you like, add another teaspoon of sugar to the cobbler.
Black & Blueberry Cobbler, AKA The Best Cobbler Recipe!
This Black & Blueberry Cobbler is the ultimate comfort meal in our family’s eyes! This cobbler is positively THE BEST cobbler ever since it is loaded with luscious berries and has an extra thick layer of cobbler crust on top. This straightforward dessert may be made whenever you feel like indulging a little and is endlessly adaptable.
Cobbler isn’t just for summer, it’s a year round comfort food classic!
Look friend, it’s 2021 and after the last couple of years we’ve had I will take comfort wherever I can get it and right now that just happens to be in the form of my favorite Black & Blueberry cobbler!
Although berries are at their optimum in the summer, the magnificent state of California grows them all year to supply grocery shops around the nation, so there is never a shortage of mouthwatering berries to be had. So why on earth would I ever deprive myself of them?
What makes something a cobbler?
Desserts like cobbler, crisps, and crumbles are completely different from one another but frequently mistaken. Let’s dispel any misunderstandings first before continuing.
This Black & Blueberry Cobbler fits the definition of a Cobbler, which is a fruit dessert with a top crust composed of pie dough or biscuit dough but no bottom crust.
A crisp or a crumble is a fruit dish like a cobbler that is made with a topping of brown sugar streusel and occasionally contains old-fashioned rolled oats, like our Individual Strawberry Crisps seen above. After that, the crisp/crumble is baked until it is crisp and browned, as the name suggests.
Can I use frozen fruit to make this Black & Blueberry cobbler?
Yes! Fruit from frozen or fresh sources can be used to make this black and blueberry cobbler recipe. Even partial thawing of frozen fruit is not necessary before utilizing it.
If you use frozen fruit, you might want to give serious thought to placing a baking sheet or a piece of aluminum foil under the cobbler pan in the oven to catch any liquids that could boil over. The thawing procedure may release additional juice from the frozen fruit. The additional liquid will produce a tiny bit of equally delicious cobbler.
Let me show you how to make cobbler from scratch!
Gather the ingredients…
2 cups each of blueberries and blackberries, coconut oil or cooking spray, eggs, melted butter, 1 cup each of sugar and gluten-free all-purpose flour, lemon juice.
Prepare the pan.
Lightly spray a pan with cooking spray or coconut oil.
Add the berries to the pan toss to combine.
Hit it with acid.
Squeeze fresh lemon juice over the berries and toss to coat.
Lemon zest or juice often shows up in blackberry recipes. It may seem odd, given how tart they are naturally. But somehow lemon works its magic with the berries and seems to make all the flavors brighter and sharper, instead of sour.
Prepare the topping.
Combine the dry ingredients and create a well in the center. Add the eggs into the well.
Make the batter.
Stir the eggs into the sugar and flour mixture until everything comes together.
Don’t worry…
It isn’t too dry, it will all come together. I promise. Just keep stirring. It will be very thick.
Pile it on!
Scoop and spread the cobbler crust over the berries covering as much of the berries as possible.
Slather it in butter!
Pour all of that glorious melted butter over every nook and cranny of the cobbler. DROOL!!!
Bake until golden.
This cobbler should be baked at 375°F for 35 to 45 minutes, or until bubbling and lightly browned.
Put some aluminum foil or a baking pan on the rack beneath the cobbler pan to capture any unintentional bubble overs to prevent any oven mishaps.
How to store and reheat a black and blueberry cobbler.
The finest way to eat blueberry cobbler is warm, immediately after baking. Cobbler leftovers keep for 4-5 days in the refrigerator when covered.
Use the microwave, heating for 30 second intervals, to quickly reheat cobbler. Remove the cobbler from the refrigerator and reheat in the oven at 350° F for 15 to 20 minutes, or until well heated. If it is overly browned, cover it with tinfoil.
What can I do with lots of fresh blueberries?
If you are anything like us, you probably stock up on berries every week and are constantly seeking for recipes to use them up before your next trip to the store. Here are a few more of our favorite ways to use up a ton of fresh berries in addition to this cobbler: