I tossed frozen blackberries into a box cake and somehow made a jammy, buttery Berry Dump Cobbler that will make you hide the last spoonful.

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I’m obsessed with this Blackberry Cobbler with Cake Mix because it’s the kind of messy, ridiculous dessert I actually crave on a weeknight. I love the punch of fresh or frozen blackberries and that sweet crunchy top from a box yellow or vanilla cake mix.

It’s not fussy, just bold berry flavor and buttery cake bits you can shovel by the spoonful. And it handles extras.

Add raspberries or blueberries for a Berry Dump Cobbler twist. I call it my Box Cake Cobbler because it feels like cheating, in the best way.

Pure, loud fruit dessert joy every single time.

Ingredients

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Blackberries: juicy tartness that stains your fingers and gives the filling real summer punch.
Granulated sugar: sweetens the berries so it’s not just sharp tartness all the time.
Basically lemon juice: brightens flavors and keeps the fruit tasting fresh, not cloying.
Cornstarch optional: it’s the thickener that stops the filling from running everywhere.
Cake mix: quick sweet crust that crisps up and feels homemade without the effort.
Butter: adds richness and makes the top satisfyingly golden and crunchy.
Plus vanilla extract: warm aroma that makes every bite smell like comfort.
Pinch of salt: balances sweetness and brings out the berry flavors, simple trick.
Mixed berries optional: more color and texture, a little variety in every spoonful.

Ingredient Quantities

4 cups blackberries, fresh or frozen (if frozen, leave them frozen)

1 cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch (optional, for a thicker filling)

1 box (15.25 oz) yellow or vanilla cake mix

1/2 cup unsalted butter, melted (1 stick)

1 teaspoon vanilla extract (optional)

pinch of salt

1 cup mixed berries optional (strawberries, raspberries, or blueberries), chopped

How to Make this

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1. Preheat oven to 350F and grease a 9×13 baking dish or similar size with butter or nonstick spray.

2. In a large bowl combine 4 cups blackberries (leave frozen if using frozen), 1 cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch if you want a thicker filling, 1 teaspoon vanilla extract if using, and a pinch of salt; gently toss to coat. If you’re adding the optional 1 cup mixed berries chop larger strawberries first and stir them in.

3. Taste the berry mix and add a little more sugar or lemon if it tastes too tart or too flat. This is your chance to fix it, don’t skip it.

4. Pour the berry mixture into the prepared baking dish and spread it into an even layer.

5. Sprinkle the entire surface evenly with the dry 1
5.25 oz box of yellow or vanilla cake mix; don’t stir it in, just cover the berries.

6. Melt 1/2 cup unsalted butter (1 stick) and drizzle it over the cake mix. Try to get the butter distributed across the top so most of the dry mix gets moistened; you can use a spoon to move butter into spots that look too dry.

7. If you want a more textured top, chop a few cold pats of butter and dot them on top instead of drizzling. For extra crispiness, press some of the buttered mix lightly with the back of a spoon.

8. Bake at 350F for 35 to 45 minutes until the top is golden brown and the filling is bubbly. If the top is browning too fast, tent loosely with foil for the last 10 minutes.

9. Remove from oven and let the cobbler rest for at least 10 to 15 minutes so the filling sets up a bit, it will be easier to scoop and less likely to run everywhere.

10. Serve warm with vanilla ice cream or whipped cream. Leftovers keep covered in the fridge for 3 to 4 days and reheats nicely in a warm oven or microwave.

Equipment Needed

1. 9×13 baking dish (or a similar size casserole dish)
2. Large mixing bowl
3. Measuring cups and spoons
4. Wooden spoon or silicone spatula for stirring and spreading
5. Small microwave-safe bowl or small saucepan to melt the butter
6. Knife and cutting board for chopping optional berries
7. Oven mitts and a cooling rack for resting the cobbler
8. Serving spoon or ice cream scoop

FAQ

4 cups blackberries, fresh or frozen (if frozen, leave them frozen)

1 cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch (optional, for a thicker filling)

1 box (15.25 oz) yellow or vanilla cake mix

1/2 cup unsalted butter, melted (1 stick)

1 teaspoon vanilla extract (optional)

pinch of salt

1 cup mixed berries optional (strawberries, raspberries, or blueberries), chopped

Q: Can I use frozen blackberries? A: Yes. Keep them frozen and don't thaw. They release liquid while baking and make the filling juicy without making the topping soggy.

Q: Do I have to use cornstarch? A: No. Cornstarch helps thicken the filling if your berries are extra juicy, but it's optional. Use 1 tablespoon for a firmer filling.

Q: Can I use another cake mix flavor? A: You can use yellow or vanilla for best results. Chocolate or spice will change the flavor and may not pair as well with blackberries.

Q: How do I keep the top from getting too brown? A: Cover loosely with foil halfway through baking or when it reaches a golden color, then remove foil for the last 10 minutes so it still crisps a little.

Q: Is this ok for guests with nut allergies? A: The base recipe has no nuts, but if you add nuts for crunch, tell guests and keep the original batch nut-free to be safe.

Q: Can I make this ahead? A: You can assemble it and keep it in the fridge for a few hours, then bake when ready. If you want to freeze, bake first, cool, then freeze in portions.

Q: How do I reheat leftovers? A: Warm in a 325°F oven for 10 to 15 minutes or microwave single servings for 30 to 60 seconds until warm. Add ice cream for best results.

Blackberry Cobbler With Cake Mix Recipe Substitutions and Variations

Blackberries: use 4 cups frozen mixed berries or 4 cups fresh raspberries if you prefer a brighter tartness, they’ll cook the same but raspberries are softer so handle gently.
Granulated sugar: swap with 3/4 cup honey or maple syrup for a richer flavor, reduce other liquids slightly and expect a darker, moister filling.
Cake mix (yellow/vanilla): use 1 box spice cake or pound cake mix for more depth, or 1 box gluten free vanilla mix if you need it without gluten.
Unsalted butter: substitute with 1/2 cup melted coconut oil or vegan butter, they brown differently so the topping may be a bit crisper, but it still works great.

Pro Tips

1. If you used frozen blackberries don’t thaw them first, but toss them with the sugar a little longer so the sugar dissolves into the cold fruit; that helps prevent a super watery filling and keeps the color bright.
2. Taste the berry mix before you top it with cake mix — add another tablespoon of lemon if it tastes flat or a bit more sugar if it’s too tart, trust me, that small tweak makes the whole thing sing.
3. Drizzle most of the butter, then press and dot cold pats of butter in spots that look dry; the combo of melted and cold butter gives you both gooey pockets and crunchy bits on top.
4. Let it rest at least 15 minutes after baking, longer if you can, otherwise the filling will run all over the plate and it just makes a mess when you try to serve it.

Blackberry Cobbler With Cake Mix Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I tossed frozen blackberries into a box cake and somehow made a jammy, buttery Berry Dump Cobbler that will make you hide the last spoonful.

Servings

servings

Calories

410

kcal

Equipment: 1. 9×13 baking dish (or a similar size casserole dish)
2. Large mixing bowl
3. Measuring cups and spoons
4. Wooden spoon or silicone spatula for stirring and spreading
5. Small microwave-safe bowl or small saucepan to melt the butter
6. Knife and cutting board for chopping optional berries
7. Oven mitts and a cooling rack for resting the cobbler
8. Serving spoon or ice cream scoop

Ingredients

4 cups blackberries, fresh or frozen (if frozen, leave them frozen)
1 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch (optional, for a thicker filling)
1 box (15.25 oz) yellow or vanilla cake mix
1/2 cup unsalted butter, melted (1 stick)
1 teaspoon vanilla extract (optional)
pinch of salt
1 cup mixed berries optional (strawberries, raspberries, or blueberries), chopped

Directions

Preheat oven to 350F and grease a 9×13 baking dish or similar size with butter or nonstick spray.
In a large bowl combine 4 cups blackberries (leave frozen if using frozen), 1 cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch if you want a thicker filling, 1 teaspoon vanilla extract if using, and a pinch of salt; gently toss to coat. If you’re adding the optional 1 cup mixed berries chop larger strawberries first and stir them in.
Taste the berry mix and add a little more sugar or lemon if it tastes too tart or too flat. This is your chance to fix it, don’t skip it.
Pour the berry mixture into the prepared baking dish and spread it into an even layer.
Sprinkle the entire surface evenly with the dry 1
25 oz box of yellow or vanilla cake mix; don’t stir it in, just cover the berries.
Melt 1/2 cup unsalted butter (1 stick) and drizzle it over the cake mix. Try to get the butter distributed across the top so most of the dry mix gets moistened; you can use a spoon to move butter into spots that look too dry.
If you want a more textured top, chop a few cold pats of butter and dot them on top instead of drizzling. For extra crispiness, press some of the buttered mix lightly with the back of a spoon.
Bake at 350F for 35 to 45 minutes until the top is golden brown and the filling is bubbly. If the top is browning too fast, tent loosely with foil for the last 10 minutes.
Remove from oven and let the cobbler rest for at least 10 to 15 minutes so the filling sets up a bit, it will be easier to scoop and less likely to run everywhere.
Serve warm with vanilla ice cream or whipped cream. Leftovers keep covered in the fridge for 3 to 4 days and reheats nicely in a warm oven or microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.