This morning, shortly after sunrise and while the dew was still on everything it could be on, my husband had an “appointment” with his brother… to go wild blackberry picking. Yep, at 6 A.M.– sharp!! This morning’s temperature in the low 50’s felt better than the 80° we have now that things have heated up a bit.
What to do with the berries? Well, a couple of things for the “first berries” of this season– eat some fresh, put some in a bowl with milk/sugar, and… make a cobbler. Fresh out of the oven, eat it as shown above, or,… add ice cream like this:
(This recipe is just a weeeeeeeee bit different than the other blackberry cobbler recipe I’ve posted on this blog.)
1 cup white sugar
1 cup all-purpose flour
1 and 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) butter, melted
1 cup whole milk
2 cups fresh or frozen blackberries. I used “fresh”.
2 tablespoons more of white sugar (for sprinkling on top of batter before baking). When sprinkling the sugar on top, try to stay away from the edges of the dish so that it will not “crystallize” around the hot sides of the glass baking dish.
Preheat panggangan to 350-degrees. Spray a 3-quart baking dish with non-stick spray, or grease it with butter. (You can double this recipe and bake it in a 9×13″ glass baking dish for 60-65 minutes.)
In a medium bowl, whisk together the dry ingredients (sugar, flour, baking power and salt).
Add the milk and melted butter to the combined dry ingredients; stir only until well blended.
Pour the batter into the baking dish.
Rinse the blackberries and pat them dry. Sprinkle the berries evenly on top of the batter. Sprinkle the extra 2 tablespoons of sugar evenly over the berries.
Bake until light brown and bubbling. For my oven, this was 50 minutes. (You could sprinkle another tablespoon or so of sugar on top for about the last ten minutes of baking, as shown in the photo below– BUT!, I do NOT think that’s necessary!)
Source Recipe: http://milkmaidrecipebox.blogspot.com