Lemony Buttermilk Blackberry Cobbler
When we were kids we picked wild blackberries for mom to bake cobblers. Those prickly blackberry vines left us looking like we had been in a cat fight. In the end, it was so worth those scratches!
This cobbler is not exactly like moms but close, maybe even a little better. I added lemon zest, extract and buttermilk rather than whole milk.
Hope you enjoy!
2 cfresh blackberries (or 16 oz pkg frozen)
1 cself-rising flour
1 1/4 csugar
·zest of one lemon
1 cbuttermilk (or whole milk)
1/2 to 1 tsplemon extract
How to Make Lemony Buttermilk Blackberry Cobbler
- Rinse blackberries and drain; set aside.
- Preheat oven to 350 degrees. Place stick of butter in 10-inch cast iron skillet (or 10-inch baking pan). Let butter melt as oven preheats. NOTE: watch to ensure that butter does not burn.
- Combine flour and 1 cup sugar; whisk to combine. Add lemon zest, buttermilk, lemon extract and 1/2 of melted butter; mix well. Pour batter into skillet, sprinkle blackberries evenly over top of batter. Spinkle 1/4 cup sugar over berries.
NOTE: I did not measure the melted butter, just eyeball it.
- Bake for 1 hour. Serve with a scoop of vanilla ice.
- CROCK POT DIRECTIONS: Grease and flour inside of crock or spray with Bakers Choice.
Pour 1/2 melted butter in bottom of crock pot.
Mix flour, 1 cup sugar; add 1/2 melted butter, zest, flavoring and buttermilk, mix well; pour batter into crock pot.
Cover batter with blackberries. Sprinkle with 1/4 cup sugar.
Bake on high for 1 1/2 hours. Check at 1 hour 15 minutes. Remember each crock pot cooks different.
I used a 6 1/2 quart oval crock pot for this recipe.