This Kentucky Blackberry Cobbler recipe brings the essence of Southern comfort food to your table. Featuring ripe blackberries topped with a fluffy buttermilk biscuit crust, it's a simple yet delicious dessert that's perfect for any occasion. Whether you're using fresh or frozen berries, this cobbler is sure to delight everyone.
2cupsall-purpose flouror gluten-free flour blend for a GF version
¼cupsugarplus more for sprinkling
2teaspoonsbaking powder
½teaspoonsalt
½cupcold butteror plant-based butter for a vegan version, cubed
¾cupbuttermilkor dairy-free milk + 1 tsp vinegar for a vegan version
Instructions
Prepare the Filling: Preheat oven to 375°F (190°C). In a large bowl, toss blackberries with lemon juice, sugar, and cornstarch. Transfer to a greased 9x13-inch baking dish.
Make the Biscuit Topping: In a separate bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Spoon over blackberry mixture.
Bake: Sprinkle additional sugar over the biscuit topping. Bake for 25-30 minutes or until topping is golden and filling is bubbly. Let cool slightly before serving.
Serve: Enjoy warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Frozen Berries: If using frozen blackberries, there's no need to thaw them first. However, you may need to bake the cobbler a few minutes longer.
Gluten-Free/Vegan Adaptations: For a gluten-free version, use a gluten-free flour blend. For a vegan version, substitute the butter with a plant-based alternative and use a dairy-free milk for the buttermilk.
Storage: Leftover cobbler can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.