Due to all of the rain in the North Carolina mountains this year, this raspberry and blackberry plants are producing an exceptional amount of blackberries. They are everywhere! We’ve gone out a number of times over the past few weeks and returned with a basket full of blackberries. We honestly have more than we can eat.
Our kids, especially the younger ones have had a blast exploring around and picking the berries, although I think they end up eating more than we bring home. They’ve also enjoyed helping Mom cook up the recipes with the berries they pick, and of course enjoy eating the rewards!
Blackberry Cobbler Recipe
Blackberry Cobbler Ingredients
- 3 tablespoons cornstarch
- 2 cups sugar, divided
- 6 cups fresh blackberries
- 1/2 cup butter(one stick), softened
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 (8-oz.) container sour cream
- 1/2 teaspoon baking soda
- 1 teaspoon of vanilla
Place six cups of blackberries in a small bowl covering them with both the 3 tablespoons of cornstarch and 1 cup of sugar. Place them in the bottom of your already greased 11 x 9 pan.
With your mixer soften your butter, adding in your vanilla and the rest of the sugar. Then add in your eggs one by one until blended. In a separate bowl mix together your flour and baking powder. In another bowl mix together the sour cream and baking soda.
Once you have done this you can switch between the two mixtures mixing them into your butter mixture a little of each at a time. Once you have finished you can spoon the mixture over top of the blackberries.
Bake at 350 for about 45 minutes but be sure it doesn’t over brown the top. Then place aluminum foil loosely over top to keep it from over browning. Cook for an additional 20-25 minutes
Don’t forget the ice cream, nothing better than blackberry cobbler with vanilla ice cream.
Let’s us know if you give it a try and how you like it!