Kentucky Blackberry Cobbler Recipe

  • 6 cups fresh blackberries
  • 2 teaspoons lemon juice
  • 1 cup white sugar
  • 2 teaspoons cornstarch
  • 1/4 cup cold butter, cubed
  • 4 cups all-purpose flour
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 cup chilled butter, diced
  • 1 1/3 cups buttermilk, plus additional for brushing
  • 1/4 cup white sugar
  1. Preheat an oven to 375 degrees F (190 degrees C). Butter a 9×13-inch baking dish.
  2. Place the blackberries in a mixing bowl, and sprinkle with lemon juice. Toss with 1 cup sugar and cornstarch until evenly coated. Place into the prepared baking dish, and arrange the cubes of butter on top. In a large bowl, whisk the flour, 1/4 cup sugar, cinnamon, salt, baking powder, and baking soda together. Cut in 1 cup of chilled, diced butter using a pastry cutter until the butter is in pieces no larger than a pea. Stir in the buttermilk until a batter has formed. Spoon the batter evenly over the blackberries. Brush the top of the batter with additional buttermilk to moisten, then sprinkle with the remaining 1/4 cup of sugar.
  3. Bake in the preheated oven until the the fruit is tender, and the biscuit top is golden, about 25 minutes.