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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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