Lemony Buttermilk Blackberry Cobbler
Diane Hopson Smith
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.