Best in Show Blackberry Cobbler Recipe -
Best in Show Blackberry Cobbler Recipe
  • READY IN 2 hr

Best in Show Blackberry Cobbler

Recipe by  

"This was my mother's recipe from the 1940's. I entered the Jefferson County Fair on August 28th for the first time. This cobbler won First Place, Champion, and Best in Show."

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Ingredients Edit and Save

Original recipe makes 1 9x9-inch baking dish Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    2 hrs


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  2. Whisk 1/2 cup sugar together with the flour and baking powder in a mixing bowl. Stir in the milk and margarine until a batter forms. Scrape into the prepared baking dish. Add the blackberries, and sprinkle with 1/2 cup sugar. Pour in the water.
  3. Bake in the preheated oven until the batter has risen and the top is brown, 45 minutes to 1 hour. Cool before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jun 14, 2011

This is BY FAR my favorite cobbler recipe. I tripled the recipe but I added 4 Cups of Blackberried, 2 Cups of Raspberries and 1 Cup of Blueberries. The colors difference in the berries made it very pretty. Great when it's warm with Vanilla ice cream...

Most Helpful Critical Review
Aug 01, 2011

I followed the recipe exactly, but for some reason it didn't turn out quite right. I expected there to be a nice blackberry sauce on the bottom and the cake on top, but I ended up with a thick layer of clear gelatinized sugar on the bottom because the blackberries did not sink. They were almost all floating on top of the cake part. I guess blackberries don't generate much juice, because there was none when I baked these that were freshly picked a few minutes before. That said, the flavor was terrific - I added a bit of vanilla to the cake recipe. If anyone has a suggestion for something I may have done wrong, I'd be happy to read about it. I would like this recipe to work for me. We have a lot of berries growing on our property and it is a simple recipe, but it's not like what MY Mom used to make!.

Aug 02, 2011

I had never made cobbler this way, and I have to admit that I was sure the instructions were written wrong, because the whole thing is assembled upside down. I went ahead and did it anyway since the reviews were so good, and it was amazing! Great flavor, and it was a yummy way to use the marionberries from our garden. I'm going to let my girls help me next time--it was almost like magic to put a virtual "lake" of berries and sugar and water in the oven and have a scrumptious dessert emerge an hour later!

Jul 07, 2012

I thought this was pretty good. The only components of a cobbler are sweetened fruit and a cake like part, so they have to be sweetened just right. I have some mystery berries growing in my yard that appear to be mulberries or boysenberries and used those. After I began the recipe I was worried at first it was too much sugar, but tried it as is and it wasn't too overly sweet tasting onced it was baked. It was done in 45 minutes. It tasted good with some whipped cream and would probably be also good with a little ice cream.

Jul 22, 2011

I love this recipe! It's so easy. I made only 2 changes, I used butter instead of margarine and the second time I made it, I added a 1/2 tsp of cinnamon. I have made it twice in the last week and it was great both times!

May 27, 2011

I also received a similar recipe passed down from my Mother and Grandmother. I have used it with all kinds of summer fruits and it has always turned out great. It's a keeper for sure.

Feb 09, 2012

Good taste. I made it in a 8x8 pan & only added a 1/2 cup of water and it turned out great.

Aug 09, 2012

Very much like the cobbler recipe my mother and granny taught me to make as a child. We put the fruit, sugar, and water and half a stick of butter in a pot and just brought to a boil before pouring over the batter. Batter rises to the top just like in this recipe. I use any fruit but love it with peaches as I grew up near a great peach area in SC...Linda51


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  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 55.3 g
  • 18%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 261 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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