Summer Berry Cobbler

Berry cobbler baked in a round dish with a portion missing and two scoops of ice cream on top.

5 from 3 votes

This Berry Cobbler Recipe is a delightful combination of light and fluffy cake, sweet and tangy berries, and a touch of lemon for the perfect summer dessert!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings ( 1 large cobbler )

Calories: 750kcal

Author: Kadee & Desarae

Ingredients

2 cups Self-Flour Rising Flour
2 cups Sugar + more for topping
2 cups Milk
¾ cup Butter melted
¼ cup Butter Melted
1 teaspoon Lemon Extract
1 ½ cups Blackberries
½ cup Raspberries

Instructions

Preheat oven to 350 deg F.
Sift flour and sugar.
Add milk, lemon extract and ¾ C butter. Mix well with a hand or stand mixer until smooth.
Add remaining butter to a 9x13 or 3 quart baking dish and swirl around to coat pan.
Pour batter directly into butter and give batter and butter a few swirls with a spatula to slightly combine.
Drop berries in batter evenly around pan.
Generously sprinkle with sugar.
Place in oven and bake for 50 minutes to 1 hour or until golden.
Allow to cool and top with vanilla ice cream or whipped cream!

Video

Notes

Use your favorite berries: Feel free to replace some or all of the blackberries and raspberries with other types of berries such as blueberries or strawberries.

Scoop and level the flour: This is important for ensuring the flour is measured properly so that the cake is not too dense. First, use a spoon to scoop the flour into your measuring cup until it overflows. Do not pack it down. Then, use a straight edge, like the back of a knife, to level off the excess flour.

Storing: Leftover cobbler can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for 4-5 days. Enjoy it straight from the fridge cold or you can reheat individual slices in the microwave.

Nutrition