Wild blackberries begin to ripen in June in our area. Since the berries don't all ripen at once, you can store them in the freezer until you have enough for this recipe. If that happens to occur by Father's Day, this cobbler makes a wonderful addition to any Father's Day brunch, and is also great for dessert!
Pre-heat oven to 350 degrees. Generously butter a 9" x 13" cake pan and set aside.
Mix together in a bowl:
1/2 c unbleached white flour
1/2 c whole wheat flour
1/2 c white sugar
1/2 c brown sugar
2 t baking powder
1 t ground cinnamon
1/2 t salt
Add to dry ingredients and stir until just blended:
1 c milk
Pour batter in buttered pan. Top evenly with:
3 -- 4 c washed wild blackberries (or substitute store-purchased berries)
Bake cobbler 25 -- 35 minutes until golden brown and set in center. Cool slightly before serving. Delicious served warm with vanilla ice cream! Makes 12 servings.
-- Susan Rodebush © 2010
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