Best in Show Blackberry Cobbler

Recipe Rating:
 39 Ratings
Prep Time:
Cook Time:
Cooking Method: Bake


1/4 c butter or margarine, softened
1/2 c sugar (splenda doesn't work well in this recipe)
1 c self-rising flour
1/2 c 2% or whole milk
2 c blackberries, fresh or frozen
note: if using frozen berries, thaw first, and save the juice.
1/2 c sugar
1 c cold tap water to cover
note: use the saved juice from the berries to add more flavor to the cobbler. if you don't have enough juice, use what you have then add water to make 1 cup of liquid to pour on top of the cobbler.

The Cook

Judi Harris-Nulle Recipe
Well Seasoned
Montana City, MT (pop. 13,115)
Member Since Oct 2010
Judi's notes for this recipe:
This was also in my mother's handwritten cookbook. I made it for the Jefferson County Fair on August 28, 2010 and it won 3 awards: 1) First Place, Champion, and Best in Show. I always make a double batch of this - it never lasts long!
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Kitchen Crew
A winning recipe, indeed! The blackberries came out perfectly tender and the dough crisped up just right... Mmmm, I wish I had a piece right now!


Preheat oven to 350 degrees.
For the bottom layer, beat the ingredients together using a mixer. It will be like a thick cake batter. Spray the pan lightly with PAM then pour the batter into an 8 or 9 inch pan. Using a spatula spread the batter to the edges of the pan.
For the top layer, place the blackberries on top of the batter in a single layer, covering the batter with the blackberries. Sprinkle the sugar over the blackberries, then pour 1 cup cold tap water on top.
Place on cookie sheet (sometimes it bubbles over) and place on center rack in oven.
Bake for 45 minutes to 1 hour; until the top is brown and the center doesn't jiggle. Cool before serving.
Serve with vanilla ice cream and/or whipped topping.
This same recipe may be used with apples, apricots, or canned peaches. It these fruits are used, place them on the bottom of a greased pan, batter on top, then sugar and water over all.
You may substitute boysenberries, huckleberries, or blueberries for the blackberries.

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user Bonnie D. Utahn - Oct 25, 2010
Thanks for posting; looks fabulous. Can't wait to try!
user Judi Harris-Nulle winningrecipes - Oct 25, 2010
It's AWESOME! You won't be disappointed!
user Bonnie D. Utahn - Oct 25, 2010
Can't wait!
user Judi Harris-Nulle winningrecipes - Oct 27, 2010
Judi Harris [winningrecipes] has shared this recipe with discussion group:
County and State Fair Baked Goods
user Judi Harris-Nulle winningrecipes - Oct 27, 2010
Judi Harris [winningrecipes] has shared this recipe with discussion group:
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