blackberry cobbler

Most people know that I am not a big fan of summer time– as a non-swimmer and a pasty, easily sunburned person (not to mention a hater of hot weather), most summer activities do not hold a lot of appeal for me. Summer has at least one redeeming quality, though– berry season. Guys, I can easily go through several pounds of berries a week.

Sometimes I resist eating them long enough to bake them into something.

Blackberry Cobbler based on this recipe:

2 1/2 – 3 cups of blackberries (fresh or frozen)
1 scant cup turbinado (or white sugar)
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup butter, melted
1 tsp vanilla extract

In a medium bowl, mix berries and half of the sugar. Mash a bit with a wooden spoon, and allow berries to macerate for about 20 minutes. While the berries sit, combine the dry ingredients (including the remaining sugar) and whisk in the melted butter, milk, and extract– do not over-mix. Spread the batter in an ungreased 8×8 pan, and top with the berry mixture. Bake at 375 degrees for 45-55 minutes. Remove from the oven when the batter is golden brown and baked through. Serve with a drizzle of cream.

I had a weird-sized baking dish, so I reduced all the measurements by 25%. I also thought it was a little sweet, and a little lacking in the fruit department, so next time I will up the fruit and down the sugar.

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6 Responses to blackberry cobbler

  1. Nick says:

    To all blog readers: I get to eat this. Right now.

  2. Mel says:

    This cobbler looks amazing!!!
    I think I’m going to tackle some lemon meringue cupcakes tomorrow. I’ve never tried to pipe into a cupcake before…hopefully they don’t just explode or slowly ooze lemony goodness then fall apart.

    Any tips?

  3. Jessica says:

    thank you! lemon meringue cupcakes sound delicious! i have never made a filled cupcake before, but i read once that the best way to go was to core the cupcake with a 1″ biscuit cutter, leaving the bottom of the cupcake intact (or just cut out the center of the cupcake with a knife). That way you can easily pipe in your filling, use the top part of the core you removed to cover the hole, and then cover it all with icing (or meringue). i hope this makes sense. good luck!

  4. Mel says:

    lemon meringue cupcakes!
    My meringue wasn’t piping correctly. It was really stiff in the bowl, and then when I tried to pipe it, it went kinda wussy on me. Any ideas?

  5. Jessica says:

    ooh, they look yummy! hmm, if they were stiff in the bowl, i’m not sure why they’d destabilize. did they get stirred a lot when they were being transferred to the piping bag? did you add cream of tartar to the mix?

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