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Black Raspberry Lavender Cobbler

5 from 6 votes
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  • 8 tablespoons unsalted butter
  • 2 quarts black raspberries
  • 1/2 cup sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk any kind works!
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lavender extract
  • vanilla ice cream for serving
  • fresh lavender for garnish


  • Preheat the oven to 375 degrees F. Place the butter in a 9x13 inch baking dish. Once the oven is at temperature, place the dish in the oven until the butter melts, about 5 minutes or so. You want it melted!
  • Place the berries in a large bowl and sprinkle on the 1/2 cup sugar. Toss gently. Add the lemon juice and toss gently again, trying not to break the berries. Set it aside for a moment while you make the batter.
  • Whisk together the flour, sugar, baking powder and salt. In a measuring cup, whisk together the milk and extracts. Pour the milk into the dry ingredients and whisk until smooth. Pour the batter mixture on top of the melted butter. Don't mix it! Just pour it on top and spread it to the edges if necessary.
  • Gently toss the berries once more. Spoon them over the batter in the dish (again, not mixing, but just placing them on!), covering all the batter.
  • Bake for 40 to 45 minutes, until the mixture is golden brown and not very jiggly in the center. Let cool slightly before serving with vanilla ice cream!

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