October 29th, 2015

Easy Blackberry Lemon Cobbler

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I always crave dessert after dinner, but I don’t always have the energy to make it. Which is why I love simple, Southern-style desserts like this Blackberry Lemon Cobbler.

Easy Blackberry Lemon Cobbler

The secret to making it quick and easy is a Martha White Lemon Poppy Seed Muffin Mix.

Once I’ve tossed my blackberries with some sugar, cornstarch and lemon, all I have to do is stir a few ingredients into my muffin mix and I’ve got an instant cobbler topping.


The hardest thing about making this dessert is waiting for it to bake. In fact, it’s easy enough that my boys can toss it together themselves. They also make their own muffins with Martha White Muffin Mixes.

All you have to do is add milk and you’re ready to go! We usually make a double batch. Baked goods tend to disappear quickly with teenage boys in the house.


The combination of blackberries and lemon in this cobbler is really delicious, but you could definitely try experimenting with other fruits and different Martha White mixes.

There are so many flavors, the possibilities are almost endless. 


This cobbler needs to bake for about an hour, so I like to check it around the 30-40 minute mark and if it’s getting too brown on top, I loosely cover it with foil for the remainder of the baking time.

You do want a nice, crisp, golden brown top though, so don’t cover it too soon!

You’ll also want to let the cobbler stand for about 20 minutes before serving to let the filling cool down and firm up a bit. But I confess, I usually can’t resist a little taste test before a serve it up to the family.


I like to add chopped pecans to my topping, but walnuts would also be great, or you could leave out the nuts altogether.

Topped with a scoop of vanilla ice cream, this cobbler is comfort food in dessert form. I’ll definitely be keeping a supply of Martha White muffin mixes in the pantry so I can whip it up any time!

Easy Blackberry Lemon Cobbler

Easy Blackberry Lemon Cobbler

Preparation 10 mins Cook Time 60 mins Total Time 1 hr 10 mins


  • 4-5 cups fresh blackberries
  • 1/2 cup white sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 2 Martha White Lemon Poppyseed Muffin Mixes
  • 1/3 cup milk
  • 1 egg, lightly beaten
  • 1 teaspoon cinnamon
  • 1/2 cup cold butter
  • 3/4 cup brown sugar
  • 1/2 cup chopped pecans, optional


  1. Preheat oven to 375 degrees. Grease a 9x9 inch baking pan.
  2. In a medium bowl, toss the blackberries with the sugar, cornstarch, lemon juice and lemon zest. Spread the berries in an even layer in the prepared pan.
  3. In another medium bowl, stir together the muffin mixes, milk, egg, and cinnamon. Dollop the batter evenly over the blackberries.
  4. In a third bowl, combine the butter, brown sugar and pecans (if using) until mixture resembles coarse crumbs. Sprinkle over the muffin mixture in the pan.
  5. Bake for about 1 hour, until the berry mixture is bubbling and the top is browned. If cobbler is becoming too brown, cover with foil during the last half of baking. Let stand 20 minutes before serving. Serve warm with vanilla ice cream.
1 review

Be sure to look for Martha White Baking Mixes at your local Kroger or Kroger banner store. Click here to find a Kroger store near you.

Do you have a favorite Southern dish? I’d love to hear about it!

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