Blackberry Buttermilk Cobbler
Desserts,  Recipes

Blackberry Buttermilk Cobbler {Who Knew?}

I came home from work on Friday night raving about this Tres Leches Cake that one of my co-workers shared with us (Happy Birthday Mel).  I mean this cake stopped you in your tracks.  Four layers of sweet milk cake with… 

Wait this is a Blackberry Buttermilk Cobbler post. 


Blackberry Buttermilk Cobbler
Blackberry Buttermilk Cobbler

I really need to make a cake so I at least have one on the pages of Lemony Thyme.

“I’d prefer pie over cake any day.”  Wait.  What?!  Pie?  Does anyone actually prefer pie over cake?  “Actually….cobbler would be my dessert of choice.  Blackberry Cobbler.”

Blackberry Buttermilk Cobbler

That was the inspiration for this Blackberry Buttermilk Cobbler post.  I read a bazillion cobbler recipes, settled on a plan, baked it into heaven, opened a tub of ice cream, dug out two spoons, and set it down between us.  Let’s see about this Cobbler vs. Cake.

Blackberry Buttermilk Cobbler

Clearer minds prevailed.  I hadn’t pictured it.  Probably ought to show it scooped into a dish all pretty like.  

Once pictured, we stood at the counter, spoons in hand, and agreed wholeheartedly that Blackberry Buttermilk Cobbler will give a fine cake a run for it’s money…most days.  Who knew?

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All my best,
xo Libby

Blackberry Buttermilk Cobbler

Blackberry Buttermilk Cobbler {Who Knew?}

adapted from Ree Drummond, inspired by B.
5 from 3 votes
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Dessert
Servings 4


  • 1 1/4 cups plus 2 Tbl. sugar
  • 1/4 tsp. cinnamon
  • 1 cup self-rising flour
  • 1 cup buttermilk shaken well
  • 1 tsp. vanilla
  • 4 Tbl. butter melted
  • 2 cups fresh or frozen blackberries
  • 2 Tbl. cinnamon-sugar for dusting
  • Ice cream or whipped cream for serving


  • Preheat oven to 350 degrees. Butter a 2-Qt. baking dish.
  • In a medium bowl whisk together 1 cup of sugar, cinnamon, flour, buttermilk, and vanilla. Then add in melted butter.
  • Pour the buttermilk mixture into the baking dish. Sprinkle the blackberries in a single layer over the batter. Dust the berries with 1/4 cup of sugar. Bake 40 minutes then sprinkle with cinnamon-sugar. Continue baking an additional 10 – 15 minutes until bubbly and golden brown.
  • Allow to rest or not. Serve with vanilla ice cream or whipped cream.


    • libby

      What a gorgeous collection of recipes Del. I love the way you share them all. So happy to be a part of your celebration.

  • Donna Smith

    5 stars
    I made this tonight and it was absolutely perfect. I thought there was going to be way too much sugar, but I was wrong. I did not have any “self-rising flour” so I had to improvise (added 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt). I wasn’t sure how much cinnamon should be in “cinnamon sugar” so I added 1/4 tsp. This was delicious from the first bite to the last. Thank you Libby, it’s a winner.

    • libby

      Yay!! So glad you enjoyed it. This recipe definitely opened my eyes up to new dessert favorites. I had been a pretty strict chocolate lover, but this turned me around for sure. Thank you for sharing your comments Donna. I always appreciate them. Libby

    • libby

      I’m not sure how I missed your comment Nicole, but I recently made a Tres Leches and must agree (even B agreed) that’s one serious cake. Oh my. I never did finish the post on it but need to make another one. Maybe for our next office birthday. Hmmm. xo to you sweetie.

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