This blackberry cake mix cobbler is an easy dessert you can make with fresh (or frozen!) berries. With just a few minutes of active time and a handful of simple ingredients, this is delicious in summer or any time of year.
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Made with a yellow cake mix and just a few other ingredients (including fresh OR frozen blackberries) this easy blackberry cobbler is always a hit.
I make some version of this cobbler several times every summer because it’s my go-to when I need something quick and simple to serve at parties.
This cobbler is essentially just a blackberry dump cake and always earns rave reviews—no one believes it’s this easy to make!
Why you’ll love this recipe:
- It comes together quickly and is made all in the baking dish—no mixing bowls required!
- This is a great make-ahead dessert because it stores really well in the fridge for several days
- All of the ingredients are easy to find at any grocery store and you probably have most on hand already
How to make your cobbler
- Spread your berries in an even layer in the bottom of a 13- by 9-inch baking dish
- Sprinkle with powdered jello and granulated sugar
- Top with dry cake mix, water, and melted butter
- Bake for about 45 minutes, until the juices bubble
And that’s it! Let your cobbler cool for a bit (or even chill it overnight) before serving.
Top with ice cream, whipped cream, or just serve it on its own. It’s delicious no matter what!
Recipe notes and tips
• You can use fresh or frozen berries—if you use frozen, don’t thaw them first
• You’ll need about 15 to 16 ounces of berries for this recipe
• I used Betty Crocker Super Moist yellow cake mix but you can use whatever brand you prefer as long as it’s roughly 15.25 ounces. (Other flavors are also fine to use—see below for variations)
• Depending on how sweet your berries are, you can add a little less sugar; if they’re really sweet I cut the sugar to 1/4 cup. If they’re sour you can add a little more sugar
• Be sure to use salted butter; it makes a big difference. If all you have is unsalted, you can mix a 1/2-teaspoon of salt into the butter after you melt it.
• Sometimes you end up with pockets of dry cake mix on top of the cobbler. I don’t mind it but if you want everything blended together, just mix the cake mix, water, and butter together in a bowl until smooth before pouring it into the baking dish
How to store
Uneaten cobbler can be stored in the fridge, covered, for 4 or 5 days. Be sure to cool your cobbler completely before covering and refrigerating.
You can also freeze your cobbler in airtight containers for up to 2 months. I recommend using small containers for individual portions, since the cobbler is hard to scoop once it’s frozen solid.
Defrost cobbler on the counter until soft enough to eat or just microwave it for a little bit.
Variations on the recipe
• As long as your cake mix is roughly 15.25 ounces, you can use pretty much any flavor cake mix you like. White and spice both work well for this recipe
• You can also use different flavors of jello! I like raspberry the best with blackberries but use whatever sounds good to you
• You can substitute other fruit for some or all of the blackberries. Blackberry-peach is a nice combination. Just don’t exceed 4 cups of fruit
Did you make this cake mix blackberry cobbler? Great! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
This easy blackberry cobbler comes together with just a few minutes of active time and it's made with fresh or frozen berries. It's a delicious dessert for summer or any time of year!
- Preheat the oven to 350 degrees. Lightly spray a 13- by 9-inch baking dish with cooking spray.
- Arrange the blackberries in an even layer in the bottom of the baking dish. Sprinkle the powdered jello over that, then top with the sugar.
- Sprinkle the cake mix powder over all of that, then top with the melted butter and the cold water. (It will look like a lot of liquid but it’s fine!)
- Bake for 45 minutes to an hour, until the top is lightly browned and the berry juices are bubbling.
- *I used Betty Crocker Super Moist yellow cake mix but you can use whatever brand you prefer as long as it’s roughly 15.25 ounces. White cake mix is also fine to use.
- Other flavors of jello are also fine to use, I just think raspberry blends best with blackberries but you can use what you have on hand.
- You can serve your cobbler warm but it’s MUCH easier to serve if you let it cool for at least a couple of hours so it can set up a bit. It tends to be soupy when it’s warm. I usually make it the night before and serve it cold the next day.
- Uneaten cobbler can be stored in the fridge, covered, for 4 or 5 days or frozen (in an airtight container) for up to 2 months.
- You’ll need about 15 to 16 ounces of blackberries to get 4 cups.
- If you use frozen berries DO NOT defrost them first. Just layer the ingredients over them while they’re still frozen.
- Depending on how sweet your berries are, you can add a little less sugar; if they’re really sweet I cut the sugar to 1/4 cup. If they’re sour you can add a little more sugar.
- Be sure to use salted butter; it makes a big difference. If all you have is unsalted, you can mix a 1/2-teaspoon of salt into the butter after you melt it.
- Sometimes when you make a cake mix cobbler like this you end up with a few pockets of dry cake mix on top. That’s normal but if you want a perfectly smooth topping you can stir the cake mix, water, and melted butter together in a bowl until smooth before pouring it over the berries.