Juicy blackberries tucked under a golden, tender topping—nostalgic, cozy, and wonderfully simple. This is the kind of homespun dessert we love publishing at tinsuf: minimal fuss, maximum comfort.
Bake until the berries bubble around the edges and the top turns a rich golden brown.
Author: tinsuf
Category: Dessert
Cuisine: American
Prep: 10 mins
Bake: 40–45 mins
Total: ~55 mins
Yield: 8 servings
Table of Contents
Ingredients
For the Blackberry Filling
For the Topping
Instructions
Troubleshooting & Tips
For more recipes follow me in Facebook , Pinterest !
Ingredients
For the Blackberry Filling
4 cups fresh blackberries (or frozen, thawed and drained)
1 cup granulated sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
For the Topping
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup whole milk
1 teaspoon vanilla extract
Instructions
Preheat —
Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Make the filling —
Toss blackberries with sugar, lemon juice, and cornstarch. Spread evenly in the dish.
Mix the topping —
Whisk flour, sugar, baking powder, and salt. Stir in melted butter, milk, and vanilla just until smooth.
Assemble & bake —
Spoon batter over berries, leaving a few gaps for bubbling. Bake 40–45 minutes until golden and bubbly.
Cool & serve —
Rest 10–15 minutes. Serve warm, with vanilla ice cream if desired.
Troubleshooting & Tips
Runny filling? Be sure frozen berries are thawed and well drained; add 1 extra teaspoon cornstarch if berries are very juicy.
Pale top: Bake a few minutes longer, or brush the topping with a tablespoon of milk before baking for deeper color.
Flavor twists: Add 1/2 teaspoon cinnamon or lemon zest to the topping; swap in half raspberries for a mixed-berry cobbler.
This recipe is brought to you by tinsuf. For more cozy bakes and fruit-forward desserts, explore our full collection.