Blackberry Cobbler with Cake Mix
This is a simple cobbler-like recipe with juicy blackberries and a buttery, cakey topping made from cake mix. An effortless dessert that is indulgent and delicious, making it a popular choice for potlucks, family gatherings, and other casual events.
Servings 6 servings
Ingredients
For the filling:
- 2 cans blackberry pie filling 21 ounces eachOR
Make it from scratch:
- 1.5 pounds blackberries fresh or frozen, about 5 cups
- 3 tablespoons brown sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- ¼ cup water
For the topping:
- ½ cup unsalted butter melted
- 2 cups yellow cake mix or white cake
Instructions
- Preheat oven to 350°F (180°C).
- Have ready a 9-inch round oven dish (ceramic or glass) or an 8x11 rectangular baking dish.
- If using store-bought blackberry pie filling, you only have to open the cans and dump them into the prepared dish, spreading to cover the bottom.
If making filling from scratch:
- Mix 5 cups blackberries with 3 tablespoons brown sugar and 2 tablespoons lemon juice in the baking dish or in a separate medium bowl and then transfer to the dish.
- Stir 2 tablespoons cornstarch with ¼ cup water in a small bowl or cup until completely dissolved.
- Drizzle over the berry mixture and stir lightly to integrate.
For the topping:
- Pour ½ cup melted butter over 2 cups (370g) cake mix in a medium bowl and stir until you have a crumbly mixture. It might be floury in parts, and that is fine.
- Sprinkle over the blackberries. It will not cover it completely, and that is fine. Don't stir it and mix it with the berries.
- Bake for 40-45 minutes, until golden and dry and the filling bubbles around the edges, checking close to the end of the baking time by lifting here and there and making sure the topping is fully baked. If necessary, bake it longer.
- Serve warm plain, with a scoop of ice cream or dollop of whipped cream. And fresh blackberries if you want to.
Notes
Baking time: keep in mind that ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
Topping: after making many dump cakes, I tried several ways of mixing the cake mix with butter, and my favorite is by far the one explained here using melted butter. You can also do it the old-fashioned way, or the original one, as I do with the chocolate cherry dump cake.
Filling: I usually make the blackberry filling from scratch because I don't find the canned stuff, but store-bought works like a charm. Just open the cans! Doesn't get much simpler than that.
Ratio: for a crisper crust, a lower topping ratio to filling is ideal and tastes amazing without being over-buttery. But, as with most desserts, find your own ideal combination of filling, topping, and sweetness.
Storing: treat it as you would a crumble or crisp, keeping leftovers in the refrigerator. You can freeze it for a month, sometimes more. Let it thaw at room temperature and warm it slightly in the oven before eating.
