Rather than the conventional biscuit topping, this blackberry cobbler has a light and fluffy cake-like topping. My fiancée stated this blackberry cobbler was the greatest she’d ever tasted. Serve warm, topped with heavy or whipped cream.
Ingredients
2 1/2 c blackberries, washed
1 c sugar
1 c flour
1/2 t salt
1 c milk
1/2 c unsalted butter, melted
How To Make Homemade Kentucky Blackberry Cobbler
Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. Preheat oven to 375?. Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps. Pour batter into medium baking dish and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan. Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.
Bake for 45 minutes to an hour, depending on how golden you prefer it to be. Let it cool for 5 minutes so it will hold its shape.
Recipe Card
Blackberry Cobbler
Rather than the conventional biscuit topping, this blackberry cobbler has a light and fluffy cake-like topping. My fiancée stated this blackberry cobbler was the greatest she’d ever tasted. Serve warm, topped with heavy or whipped cream.
- 2 1/2 c blackberries (washed)
- 1 c sugar
- 1 c flour
- 2 t baking powder
- 1/2 t salt
- 1 c milk
- 1/2 c unsalted butter (melted)
- Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. Preheat oven to 375?. Stir together the flour, baking powder, salt, and milk with a wooden spoon.
- Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps. Pour batter into medium baking dish and smooth it out.
- You can choose to line it with parchment paper or not, but don’t grease the pan. Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.
- Bake for 45 minutes to an hour, depending on how golden you prefer it to be. Let it cool for 5 minutes so it will hold its shape.
-
Chocolate Crunch Bars: Homemade, No‑Bake, and Dangerously Addictive
There are candy bars that are fine, and then there are Chocolate Crunch Bars – the kind you make at home and immediately wonder why you ever bought the store‑bought version. Imagine a thick, glossy slab of rich, creamy chocolate, studded with thousands of tiny, crispy puffed rice bubbles that shatter between your teeth. Each…
-
Cranberry‑Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese: The Ultimate Fall Feast
There are salads that are merely side dishes, and then there is this Cranberry‑Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese – the kind of salad that steals the show at Thanksgiving, Christmas, or any autumn gathering. Imagine a generous platter piled high with caramelized cubes of butternut…
-
French Toast Bites: Poppable, Cinnamon‑Sugar Perfection
There are breakfasts that are ordinary, and then there are French Toast Bites – the kind of morning magic that makes you feel like a kid again. Imagine soft, pillowy cubes of bread, soaked in a rich vanilla‑cinnamon custard, then pan‑fried until golden and crispy on all sides, and finally rolled in a heavenly blend…