A Texas favorite! This Blackberry Cobbler is made with a sweet, buttery crust with fresh sweetened blackberries and topped with vanilla bean ice cream. The perfect summer dessert recipe!
Preheat oven to 350 degrees. Place 4 Tablespoons butter in a 9 x 9 or 9 x 13 baking dish. Place in the oven and let the butter melt, watching carefully.
In a medium-size bowl, stir together blackberries, 1/4 cup of sugar, and lemon zest. Set aside.
In a large bowl, stir together flour, baking powder, remaining 1 1/4 cup of sugar, and salt. In a microwave-safe bowl, melt the remaining 8 Tablespoons of butter. Whisk in melted butter (let cool for several minutes before adding) and whole milk or buttermilk. Stir until smooth.
Remove the baking dish from the oven and pour the batter into the pan. Dollop the blackberry mixture evenly over the batter. Generously sprinkle with sugar. Bake until golden brown and edges are crisp -- about 42-48 minutes
Serve warm with vanilla bean ice cream.
*The cobbler topping will cover most of the blackberries as it bakes. If you want the blackberries show after baking, I suggest setting aside about 1/2 cup of blackberries and adding them the last 30 minutes.