Recipe of the Week: Blackberry Cobbler

Recipe of the Week: Blackberry Cobbler

A Summer BBQ without pie just isn't the same. Even though this isn't the healthiest dish in the world, it's a nice treat to go along with the sunshine.

Recipe Courtesy of:

Servings: 8



  • 4 cups fresh blackberries
  • ¼ cup sugar
  • 1 tbsp white whole-wheat flour
  • ¼ tsp freshly grated lemon zest
  • 1 tbsp lemon juice


  • 1 cup white whole-wheat flour
  • ½ cup cornmeal
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 large egg
  • ½ cup buttermilk
  • ¼ cup canola oil
  • 3 tbsp sugar


  • Preheat oven to 375°F.
  • To prepare filling: Combine berries, ¼ cup sugar, 1 tablespoon flour, lemon zest and lemon juice in a large bowl. Mash gently with a fork to crush some, but not all, of the berries. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.) Transfer to a 9-inch shallow glass or ceramic baking dish.
  • To prepare topping: Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl until well blended. Whisk egg, buttermilk, oil and sugar in a small bowl. Add the wet ingredients to the dry ingredients and stir to blend.
  • Evenly spoon the batter over the top of the berry mixture. Place the baking dish on a baking sheet to catch any drips. Bake until the berries are bubbly, the topping is golden brown and a toothpick inserted in the center of the topping comes out clean, 40 to 50 minutes. Let cool for about 20 minutes before serving.


One Serving Equals: 230 calories, 8g fat, 6g fiber, 37g carbohydrates, 5g protein, 15g sugar, 

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