As far as our family is concerned this Black & Blueberry Cobbler is the quintessential comfort food! This cobbler is bursting with juicy berries and is loaded with an extra thick layer of cobbler crust on top which makes this literally THE BEST cobbler ever! This endlessly customizable dessert is easy to make and perfect for whenever you want to indulge a bit.
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!
Sure berries peak season is in the summer months, but thanks to the great state of California growing berries year round to stock grocery stores all over the country there really is never a shortage of delicious berries available, so why the heck would I ever deprive myself?
What makes something a cobbler?
Cobbler, crisps, and crumbles are very different desserts that are all delicious, but often get confused. Let’s clear up any misconceptions before moving any further.
A Cobbler like this Black & Blueberry Cobbler is defined as: A fruit dessert made with a top crust of pie dough or biscuit dough but doesn’t have a bottom crust.
A Crisp or a Crumble: Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats like our Individual Strawberry Crisps pictured above. The crisp/crumble is then baked until browned and crisp, as the name suggests.
Can I use frozen fruit to make this Black & Blueberry cobbler?
Yes! This black and blueberry cobbler recipe can be made with fresh or frozen fruit. Frozen fruit doesn’t even need to be completely thawed before using.
If you use frozen fruit, you may want to seriously consider slipping a piece of aluminum foil or a baking sheet under the cobbler pan in the oven to catch any juices that may bubble over. There could be extra juice from the frozen fruit as a result of the thawing process. The extra liquid will make a tad bit cobbler that tastes just as amazing.
Let me show you how to make cobbler from scratch!
Gather the ingredients…
Coconut oil or cooking spray, 2 cups each blueberries and blackberries, lemon juice, eggs, melted butter, and 1 cup each sugar and gluten free all purpose flour.
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.
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.
Bake this cobbler at 375°F for 35-45 minutes or until lightly browned and bubbly.
To ensure there aren’t any oven messes, slip a piece of aluminum foil or a baking pan on the rack underneath the cobbler pan to catch any accidental bubble overs.
How to store and reheat a black and blueberry cobbler.
Blueberry cobbler is best enjoyed warm, right after it’s baked. Store leftover cobbler covered, in the fridge for 4-5 days.
To reheat cobbler easily, use the microwave on 30 second intervals until warmed through. To reheat in the oven, remove the cobbler from the fridge and bake at 350° F for about 15-20 minutes or until warmed through. (Place tinfoil over the top it if it’s browning too much).
What can I do with lots of fresh blueberries?
If you are like us you probably stock up on berries on a weekly basis and are always looking for ways to use up the ones that are lingering about before your next grocery trip. Besides this cobbler, here are a few more of our favorite ways to use up a boat load of fresh berries!
Only 7 pantry staples , a bit of dairy, and whatever fruit you have on hand are required for this recipe and it feeds a crowd! Prepare for rave reviews with this one
It doesn’t matter if you are in the mood for mixing up cocktails or homemade sodas for the kid’s this Blueberry Lavender Fizz Syrup is the perfect base for both types of beverage! Just look at that color!
If you’ve made our Black and Blueberry Cobbler I would be so grateful if you would rate the recipe and let me know what you think in the comments below!
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Coconut oil or cooking spray
2 cups fresh blueberries*
2 cups fresh blackberries*
1 tablespoon lemon juice
1 cup sugar
1 cup regular AP flour OR gluten free all purpose flour**
6 tablespoons melted, salted butter***
Preheat the oven to 375°F and lightly grease an 8-inch baking pan with coconut oil or cooking spray.
Add the berries to the prepared pan and squeeze lemon juice over the top. Toss to combine.
In a mixing bowl combine the flour and sugar creating a well in the center. Add the eggs and stir until combined. ( NOTE: Depending on the type of flour and size of eggs you are using it may absorb more of the moisture from the eggs than others. Even if the mixture is coarse and crumbly once the eggs are completely incorporated the end result will be fine. )
Spread the batter over the top of the fruit in the pan, covering as much as possible then pour the melted butter over the top.
Bake in the preheated oven, with a piece of aluminum foil or drip pan placed on the rack underneath to catch any berry juice that might bubble over. Bake for 40-45 minutes until lightly browned and bubbly. Cool for 10 minutes before serving.
Fruit: You can use any type of fruit, fresh or frozen, for this cobbler that your heart desires.
Flour: We have tested this recipe with regular all purpose flour, King Arthur Flour gluten free flour, & Pamela’s products gluten free all purpose flour. All with great results. We did notice that the Pamela’s products flour needed 5 more minutes of bake time ( totaling 45 minutes) to become golden brown on top.
*** If you use unsalted butter, add a pinch of salt to the flour and sugar mixture before adding the eggs.
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