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Extra juicy Blackberry Lavender Cobbler with double the berries…and buttery biscuits too! This cobbler is nothing short of delicious. Every bite is layered with fresh blackberries, hints of lavender, and buttery, flaky cream cheese swirled biscuits. It’s so pretty, super simple to make, and you can swap out the blackberries for any berry you love. Or simply use a mix of all your favorites. Serve with whipped cream or vanilla ice cream for the perfect berry-filled dessert for any and all summer occasions.

overhead photo of Blackberry Lavender Cobbler with servings of cobbler removed from dish and spoon resting in cobbler

This post is made in partnership and sponsored by KitchenAid.

Truth? I am summer fruit obsessed. Every time I head to the market I buy way too many peaches, way too many berries, too many melons (that are bigger than my head), and yeah, way too many tomatoes, corn, and ok, ok, zucchini too. Basically, I have a produce shopping addiction. I’d say it’s a problem, but then it’s kind of not. Because I end up creating recipes like today’s cobbler. When life gives me all this delicious summer stone fruit and berries, I brainstorm…a lot, and then I do this.

1. I EAT THEM…until my stomach literally hurts. Yes, this is a problem, but I just can’t seem to help it.

2. I BAKE THE REST…into crisps, scones, cakes, and now cobblers. Oddly, cobblers are semi-new to me, so I had a lot of fun creating this recipe.

overhead photo of biscuits before being placed on top of blackberries

(biscuit dough before being added to the blackberry cobbler filling)

Blackberry Lavender Cobbler | #cobbler #blackerry #dessert

(blackberry cobbler assembled before baking)

overhead photo of Blackberry Lavender Cobbler after being removed from the oven

Now, there are endless ways to spin even the simplest of recipes to keep them feeling fresh and new. One of my favorite ways to do this, especially with sweet recipes, is to incorporate herbs and flora flavors. Using herbs and edible flowers in cooking and baking are slowly becoming more and more popular. I first started experimenting with lavender a few summers ago. Ever since I made these blackberry lavender scones I’ve been hooked!

When I first tested this scone recipe I was actually knee-deep in writing the manuscript for the first HBH cookbook. I can’t believe it’s been over 2 years now, and HBH cookbook #2 is almost here! I was desperately in need of a break. It was mid-July, pouring rain, and the only thing that sounded cozy and comforting was baking. So I baked these scones, and the combination of blackberry and lavender has since become been one of my favorites.

Which brings me to today’s cobbler. Essentially, this cobbler is the much juicer version of my blackberry scones, and every bite is beyond delicious. Bursting with fresh blackberries, blueberries, hints of lavender, and the most delicious cream cheese biscuits. Completely mouth-watering, and very heavily southern-inspired…because something about summertime always reminds me of the south. I don’t know why, but I love that it does.

overhead photo of Blackberry Lavender Cobbler with spoon in baking dish

This time around, I was able to make them in my KitchenAid 36″ Burner Dual Fuel Freestanding Range, which has the EasyConvect™ Conversion System that takes all the guesswork out of convection cooking and ensures exceptional results every time. The convection settings provide even baking results on all racks, which means I can actually bake more than one pan of cookies at a time. Actually, my cobblers and cookies can even bake together (assuming they require the same baking temperature)! So cool, right?

overhead photo of Blackberry Lavender Cobbler with ice cream on cobbler and spoon in baking dish

If you’ve ever made a cobbler, then you know that they are pretty quick to mix up.

The base for this cobbler is a mix of blackberries (you can use fresh or frozen), blueberries, honey, and lavender. So simple. As the berries bake, they burst, releasing their juices and create a sweet, lavender-scented sauce.

For the biscuits, I wanted them to be light and flaky, but with a touch of sweetness and decadence. I swirled in a little bit of cream cheese and finished them with a sprinkling of coarse sugar. The cream cheese adds a really nice “cream” flavor with every bite, which I particularly love when paired with berries.

And the sugar adds the perfect crunch with every bite. Plus, it’s that extra special touch that’s so pretty too!

close up side angled photo of Blackberry Lavender Cobbler with serving spoon in baking dish

Tip? Have fun with the berries and use your favorites. Strawberries, blackberries, and raspberries would all be so delicious here. Either use in place of, or in addition to the blackberries!

As with any fruit cobbler, I highly recommend serving this warm with a scoop of ice cream. You can never go wrong with a good berry-filled summer cobbler and ice cream combo. I promise everyone will love it!

overhead close up photo of Blackberry Lavender Cobbler with ice cream in baking dish

If you make this blackberry lavender cobbler, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video:

Blackberry Lavender Cobbler

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Calories Per Serving: 307 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Cream Cheese Biscuits


  • 1. Preheat the oven to 400 degrees F. Grease a 9-12 inch pie plate or 9x13 inch baking dish with butter. 
    2. In the bottom of the baking dish, combine the blackberries, honey, lemon juice, vanilla, cornstarch, lavender (if using) and salt. Toss well to combine.
    3. In a medium bowl, combine the flour and baking powder. Add the butter and toss together. Add the buttermilk and honey, and mix until just combined, adding more buttermilk if needed. Fold in the cream cheese.
    4. Roll the dough out into a 1-inch thick circle or rectangle (depending on your baking dish) and cut into 12-16 biscuits. Place the biscuits over the berries. Brush each biscuit with buttermilk and sprinkle with coarse sugar. 
    5. Transfer to the oven and bake 40-45 minutes or until the strawberries are bubbling and the biscuits golden brown. Serve warm with a scoop of ice cream, if desired.
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horizontal photo of Blackberry Lavender Cobbler with spoon in baking dish

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  1. 5 stars
    Wow this was another yummy recipe! Very easy to make, and the biscuits are delicious!
    This was great with fresh blueberries and lavender!

    1. Hi Kristen,
      Yes that would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. 4 stars
    Hi, this looks amazing! Just wanted to ask, what can I use instead of cream cheese in this? I love the layers!!! But because of the lockdown I don’t have cream cheese and the stores here barely have much of anything in all honesty 🙁 Please help!

    1. Hi!
      You can simple leave the cream cheese out, you will still get the layers. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 3 stars
    Biscuits are creamy and delicious but I used 90% blueberries, 10% blackberries and found it was way too soupy- will add 2tbsp of corn starch next time to help thicken it up. Will also add more lemon juice because it needs the brightness but that just might be because of the blueberries I used.

    1. Hi Mary! I am glad these still tasted delicious for you, but please let me know if there is anything I can help you with! I hope you are staying well! xTieghan

  4. I can’t wait to try out your recipe, it sounds delicious. I’ll let you know how it turns out !!!

  5. 5 stars
    I made this cobbler tonight for supper, it was amazing!! I used blackberries and blueberries, I don’t usually like blackberry cobbler but this recipe changed my mind. It was so good and smelled amazing too! My family loved it, I will be making this again soon!

  6. 4 stars
    As promised I’m back with my review: I made this with fresh cherries and it turned out great. Nice fluffy biscuits and the cream cheese perfectly fits in. I left out the honey in the fruits because they were naturally sweet. Like Teresa I thought a little more cornstarch would help thicken the juices but once cooled down there was no need for it. I’ll do this again with peaches!

  7. 4 stars
    I used all blueberries and did not add the dried lavender. I was most interested in the cream cheese in the biscuit topping. It was good. When it finished baking I thought it may have needed more cornstarch to better thicken the blueberries but by the time we ate it 6 hours later, much of the sauce had been soaked up by the biscuits so the cornstarch as written was just fine.

  8. 4 stars
    Made this last night with my friend and we loved it. The only thing I would do differently is increase the cornstarch or add a little flour to the filling because it was very watery. The flavors were delicious though, and we loved your cream cheese biscuits! Thank you for sharing this recipe. 🙂

  9. Stupid question here…. why do you grate the butter? I had a tiny little grader and that obviously did not work so I need to invest in a bigger one just wanted to know whether the consistency changes? Thank you so much!

    1. Hey Leslie! I like to grate the butter so that it’s evenly distributed throughout the dough. The tiny pieces of butter make for a very flaky biscuit. I also find grating the butter very quick and easy too! That said, you can certainly just cut the butter into small cubes and work the butter into the dough with your hands. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  10. Oh my, this looks absolutely delicious! I’m taking back my last comment on wanting only chocolate or vanilla in my baked goods (sorry Asher!). I hope my biscuits will turn out as fluffy as yours, I’ll just wait a couple of days, it’s currently 104° in my city and way too hot to turn an oven on. I’ll keep you posted!