Ingredients
3 cups fresh blackberries (or frozen, do not thaw)
1 package (15.25 ounces) yellow cake mix, such as Duncan Hines Moist Deluxe
1/2 cup (1 stick) unsalted butter, melted (or softened to room temperature if you are creating the crumb mixture)
Instructions
1-Store leftovers: Cover the cooled baking dish with foil or plastic wrap and refrigerate for up to 4–5 days.
2-Reheat: Place the dish in a 350°F oven for 15–20 minutes to restore crispness, or microwave individual servings for 30 seconds (topping will soften).
3-Freeze for later: Cool the cobbler completely, wrap tightly in plastic then aluminum foil, and freeze for up to 3 months; thaw overnight in the fridge before reheating.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔑 Do not stir the layers — the magic is in the butter soaking into the cake mix to form a crispy top while berries bubble underneath.
🧈 Use melted or room-temperature butter, never cold butter, or the topping will stay dry and powdery.
⏳ Let the cobbler rest 15–20 minutes after baking so the juices can thicken before serving.
- Prep Time: 10 minutes
- Rest Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 32g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 31mg