BJ's Easy Blackberry Cobbler
Recipe GLPR643c72c17077f3
A rustic Southern blackberry cobbler featuring a generous layer of fresh tart berries, topped with a tender muffin cake studded with poppy seeds and finished with a buttery cinnamon-brown sugar crumble. Simple to prepare and baked until bubbly, this dessert delivers warm, comforting flavor in every spoonful.
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Ingredients
5 cups fresh blackberries
1/2 cup white sugar
2 tablespoons lemon juice
1 (15.8 ounce) package lemon-poppy seed muffin mix
1 egg
1/3 cup milk
1 teaspoon ground cinnamon
1/2 cup butter at room temperature
1 cup brown sugar
Cooking spray
Directions
Preheat your oven to 375°F (190°C). Lightly coat the inside of a 9x9-inch baking pan with cooking spray.
Spread the fresh blackberries evenly across the bottom of the prepared baking pan. Sprinkle the white sugar over the berries and drizzle with lemon juice.
In a medium bowl, combine the lemon-poppy seed muffin mix, egg, milk, and ground cinnamon. Stir the mixture until just combined—it's fine if there are some small lumps remaining in the batter.
Pour the muffin batter evenly over the blackberries in the baking pan.
In a separate bowl, place the softened butter and brown sugar. Using an electric mixer on medium speed, beat the mixture until it resembles coarse breadcrumbs.
Distribute the crumb topping evenly over the batter, covering as much of the surface as possible.
Bake in the preheated oven for 40 to 45 minutes, until the topping is golden brown and the filling bubbles slightly at the edges. Remove from the oven and allow to cool for 10 to 15 minutes before serving.
