Blackberry Cobbler

6 cups blackberries, fresh or frozen
1½ cups sugar, divided
Zest and juice of ½ lemon
1 tablespoon cornstarch
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
6 tablespoons cold butter
1 cup buttermilk
Coarse sugar for sprinkling

Grease a 9×13-inch baking dish and arrange blackberries in bottom. Stir together 1 cup sugar and lemon zest and sprinkle over berries. Blend together cornstarch and lemon juice and sprinkle over berries. Whisk together flour, baking powder, baking soda, salt and ½ cup sugar. Cut in cold butter with pastry blender until it is the texture of coarse meal. Make a well in center and add buttermilk, stirring with a fork. Crumble dough evenly over berries. Sprinkle with a little coarse sugar. Bake 40 minutes at 350° or until filling is thickened and bubbly and topping looks golden brown. Serve Blackberry Cobbler warm with ice cream and whipped cream.


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