Fresh Blackberry Cobbler

Juicy blackberries burst with natural sweetness, perfectly balanced in flavor by a rich golden crust.

Remember those lazy afternoons of childhood, when the world was your playground and the blackberry bushes held endless treasures? The lure of the berries would draw you deeper into the woods, where time stood still and worries were left far behind. With each plump blackberry that found its way into your eager palms, you tasted the essence of summer – a burst of sweetness that seemed to encapsulate the purest joys of life.

Sticky fingers and purple-stained lips were badges of honor, testaments to the secret escapades amidst the thorny embrace of the blackberry bush.

Close your eyes, let the flavors dance upon your tongue, and bask in the nostalgia of a time when the world was yours to explore, and the humble blackberry held the power to unlock a world of pure, unadulterated joy.

Fresh Blackberry Cobbler


  • 4 cups fresh blackberries, washed and drained – if you don’t have 4 full cups, add raspberries or blueberries to the blackberries to make 4 cups
  • 1 cup granulated sugar, divided
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup milk
  • Freshly whipped cream or vanilla ice cream, for serving (instructions below)


  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, gently toss the washed blackberries with 1/2 cup of granulated sugar and the lemon juice. Allow the berries to macerate for about 10 minutes, letting the sugar dissolve slightly and enhance their natural sweetness.
  3. In a separate bowl, whisk together the remaining 1/2 cup of sugar, flour, baking powder, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  4. Add the milk to the flour mixture and stir until just combined. The batter will be slightly lumpy.
  5. Pour the blackberry mixture into a 9-inch square baking dish. Spoon the batter evenly over the top of the berries, covering them as best as possible.
  6. Bake the cobbler in the preheated oven for 35-40 minutes or until the top is golden brown and the blackberries are bubbly.
  7. Remove the cobbler from the oven and let it cool for a few minutes before serving. The blackberry juices will thicken slightly as it cools.
  8. Serve the blackberry cobbler warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream (pictured). The creamy and slightly tangy whipped cream complements the sweet and tart blackberries perfectly, while the vanilla ice cream adds a rich and comforting touch to the warm cobbler.

Instructions for Whipping Fresh Cream

  1. Start by chilling the bowl and beaters: Place a mixing bowl and the beaters of an electric mixer or whisk attachment in the refrigerator for about 15-20 minutes. Cold utensils help the cream whip faster and more effectively.
  2. Pour the cream: Measure the desired amount of fresh cream into the chilled mixing bowl. It’s recommended to use heavy cream or whipping cream with a fat content of at least 35% for the best results.
  3. Add any flavorings (optional): If desired, you can add a touch of sweetness and flavor to the cream. For every cup of cream, you can add 1-2 tablespoons of powdered sugar and a splash of vanilla extract. Other flavorings like cocoa powder, cinnamon, or liqueurs can be added according to your preference.
  4. Begin whipping: Start the mixer on low speed and gradually increase the speed to medium-high. If whisking by hand, use a wire whisk and whisk vigorously in a circular motion.
  5. Watch for soft peaks: After a couple of minutes, the cream will start to thicken. Keep a close eye on the texture as you continue whipping. Soft peaks are when the cream holds its shape briefly before gently folding over. At this stage, you can add any additional sweeteners or flavorings if desired.
  6. Continue whipping to stiff peaks: If you prefer a firmer consistency, continue whipping the cream until it forms stiff peaks. Stiff peaks hold their shape firmly without collapsing when the beaters are lifted.
  7. Be cautious: Pay attention to the cream as you approach stiff peaks, as over-whipping can lead to the cream curdling and turning into butter. If you accidentally over-whip the cream, you can try adding a little more fresh cream and gently stirring to incorporate it.
  8. Taste and adjust sweetness (optional): Once you’ve reached your desired consistency, taste the whipped cream. If you prefer it sweeter, you can add more powdered sugar, a little at a time, and gently fold it in.
  9. Serve immediately: Whipped cream is best enjoyed immediately after preparation. Spoon it generously over your blackberry cobbler or dessert of choice.

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