Preheat the oven to 350F. Grease an 8-inch square baking dish.
In a large mixing bowl, whisk together 1 cup of sugar, and the flour stir in the whole milk and vanilla. Add the butter and stir until well combined. Spread the batter into the bottom of the greased baking dish.
In a medium mixing bowl, toss the blackberries with the remaining ½ cup of sugar. Scatter the sugared berries over the top of the batter.
Bake for 1 hour or until golden brown and bubbling. Let cool for at least 10 minutes before serving. Best served warm with whipped cream or vanilla ice cream.
Notes
If you don’t have self-rising flour, you can make your own by mixing 1½ cups of all-purpose flour and 3 teaspoons of baking powder.
This blackberry cobbler recipe tastes best warm from the oven as you lose some juiciness from the blackberries as it cools.
Allow the cobbler to cool for at least 10 minutes, as the juices will thicken up a bit as it cools. The cobbler will fall apart if you cut into it too soon.
Use brown sugar instead of granulated sugar for more notes of caramel in your cobbler.
A sprinkle of cinnamon into the flour will add more warm notes to your cobbler.