Tenntucky Blackberry Cobbler Sundaes


The cobbler? It's a longtime favorite with a buttery, cake-like crust and deliciously crispy caramelized edges. At first glance, the update may seem all about the clever soda fountain presentation, but then you spoon into the creamy richness of warm caramel sauce and the salty crunch of roasted pecans and experience a whole new revelation of texture and flavor.

Hands On Time:
20 mins
Total Time:
1 hrs 25 mins
6 to 8 serves


  • 3 tablespoons cornstarch

  • 1 1/2 cups sugar

  • 6 cups fresh blackberries

  • 1/2 cup butter, softened

  • 2 large eggs

  • 1 1/2 cup all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1 (8-ounce) container sour cream

  • 1/2 teaspoon baking soda

  • Vanilla ice cream

  • Caramel Sauce, Warmed

  • Toasted slated pecans


  1. Preheat the oven to 350˚F. Lightly grease an 11- x -7-inch baking dish. Stir together the cornstarch and ½ cup of the sugar. Toss the berries with the cornstarch mixture, and spoon into the prepared baking dish.

  2. Beat the butter at medium speed with an electric mixer until fluffy; gradually add the remaining 1 cup sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition.

  3. Combine the flour and baking powder. Stir together the sour cream and baking soda. Add the flour mixture to the butter mixture alternately with the sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon the batter over the berry mixture.

  4. Bake at 350˚F for 45 minutes; shield loosely with aluminum foil to prevent excessive browning, and bake at 350˚F for 20 to 25 more minutes or until a wooden pick inserted in center of the cake topping comes out clean.

  5. Layer the cobbler in parfait glasses with the vanilla ice cream, caramel sauce, and the slated pecans.

    Tenntucky Blackberry Cobbler Sundaes
    Southern Living


Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)

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