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BJ's Easy Blackberry Cobbler


"This recipe takes all of the fuss out of making cobbler and eliminates that doughy taste. Serve with whipped cream or ice cream. It's really tasty enough without topping!"
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1 h 35 m servings 497 cals
Original recipe yields 9 servings (1 9x9-inch pan)


  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 79.1g
  • 26%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x9-inch baking pan with cooking spray.
  2. Spread the blackberries into the prepared baking pan, and sprinkle with white sugar; drizzle with lemon juice. In a bowl, mix the lemon-poppy seed muffin mix, egg, milk, and cinnamon, and stir until moistened. It's okay to leave lumps in the batter. Pour the batter over the blackberries.
  3. Place the butter and brown sugar into a bowl, and mix with an electric mixer on medium speed until the mixture resembles coarse crumbs. Spread this mixture over the batter in the pan.
  4. Bake in the preheated oven until the topping is browned and the blackberries are bubbling, about 1 hour. Allow to stand for 20 minutes before serving.


  • Cook's Note
  • Use other flavors of muffin mix for a variety of flavors. Other muffin mixes I have used include cinnamon-apple and blueberry.

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Read all reviews 6
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Tried this last night...what a great recipe to be so easy to make! I used frozen blackberries but was careful to drain very well.

Very tasty with just the right tanginess!

This is scrumptious! The sweet tangy berries and wonderful crumble is the perfect mixture! I have to leave out the cinnamon though - I'm allergic. I don't miss it. ;-)

This was good but definitely not 5 star worthy. However, I could not find fresh blackberries so maybee that is why. Not sure. I will make it again as it was good.

Had to use 2 eggs and 1/2 cup milk with the poppy seed muffin mix to be able to spread it on the blackberries. This turned out perfect!

Perfect,no changes.Thanks.