Marionberry Cobbler

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This cobbler seems to get better and better, so you could make this even as much as a day before you plan to serve it. Made with Pamela’s Baking & Pancake Mix.

Marionberry Cobbler

Marionberry Cobbler


  • 2 lb. frozen Marion berries, thawed and all juice reserved
  • 2 TBSP butter
  • ¾ cup water
  • 1½ cup sugar
  • 3 TBSP cornstarch
  • Cobbler
  • 2 cups Pamela's Pancake & Baking Mix
  • ¼ tsp salt
  • ¾ cup sugar
  • 3 TBSP soft butter
  • 1⅓ cup milk


Pre-heat to 350°.

Using 1 TBSP of the butter, grease a 9 x 13" baking dish.


Heat the water, and additional 1 TBSP of butter, to a boil. Add Marion berries and all the juice. Let it come to a boil again. Mix cornstarch and sugar, sift together, add to simmering berries, and stir well. Simmer on low heat while making cake batter.


Mix salt and Pamela's Baking & Pancake Mix. Cream together softened butter and sugar. Add half the milk, mixing well, then half baking mix, mixing well. Repeat. Pour cake batter into well greased baking pan. Spread evenly in the pan. Spoon hot berry mixture over the top of the cake batter, trying to distribute evenly.

Bake for 50 minutes, or until dark golden brown. Cool on a rack. Serve with a dollop of whip cream or vanilla ice cream.

© Pamela's Products, Inc.

2 Reviews or Comments for Marionberry Cobbler

  1. HollyP February 1, 2018 at 12:31 pm #

    Can this be combined the night before then cooked the next day, or is it best to cook it immediately after you mix it together?

    • Pamelas Customer Service February 5, 2018 at 11:33 am #

      Hello HollyP,
      You could probably make the filling ahead of time, but not the cake batter as it will thicken as it sits.

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