We have two blackberry bushes in our front yard. We did have three, but Ted drove over one when we were loading pigs one time, and it snapped the canes off at the ground, never to return (too bad because that was a big blackberry bush!).
This summer, one of those two bushes has taken off and is shooting out new canes like crazy! The little canes from last year had berries come on, and I’ve been out there picking the ripe ones every morning and afternoon before the birds can grab them. There weren’t a lot, but past experience has taught me the local wildlife will eat those blackberries as quick as they ripen so I was determined to at least get a few this summer.
This morning, I had just enough to make a blackberry cobbler! Ted’s been waiting on it for a week so as soon as I had enough blackberries, I baked him one right after picking a few straggler berries this morning!
BLACKBERRY COBBLER RECIPE
In a small baking dish (@ 6×6), mix 2 cups of ripe blackberries, 1 Tbl of cornstarch, and 1/2 cup of white sugar. Just give it a couple of stirs with a big spoon, and don’t mash the berries!
In a bowl, melt 1/2 stick of salted butter and then add to this bowl 1/4 cup white sugar, 1/4 cup whole milk, 1/4 tsp salt, 1/2 tsp vanilla, 1/2 tsp baking powder, and 1/2 cup of flour. Mix well and pour over the berry mixture in your baking dish.
Bake at 350F uncovered for 45 minutes. You can easily double this for a regular pie dish sized cobbler. Delicious!