Here in Washington the blackberry bushes are considered a noxious weed that is hated by everyone… except for when those succulent berries are ready for picking! :) This summer we had so much cool weather that the blackberries have just barely been ready to pick. On Saturday my family joined our church congregation on a service project clearing blackberry bushes that were choking the edges of a beautiful river here in our city. Well this service came with an extra perk…not just a good feeling but also a bunch of ripe, juicy blackberries! I would have had double but my kids were eating them as fast as I could pick them, especially my baby! (She’s a little piggie, that girl is!) I did manage to smuggle a few cups home and so I whipped up this fresh blackberry cobbler and served it with vanilla ice cream. It’s a wonderful, buttery, simple cobbler that makes everyone happy!
submitted by Brittany at The Sisters Cafe
2 1/2 cups fresh or frozen (thawed and drained) blackberries
1 cup sugar (use less if berries are very sweet)
1 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup butter, melted
In a medium bowl, stir together blackberries and sugar. Let stand for 20 minutes or until fruit syrup forms. Heat oven to 375 degrees F.
In a large bowl, whisk together flour, baking powder, salt and milk. Whisk in melted butter with whisk until blended. Pour in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
Bake 45-55 minutes or until dough rises and is golden. Serve warm with whipped cream or vanilla icecream.