I came home from work on Friday night raving about this Tres Leches Cake that one of my co-workers shared with us (Happy Birthday Mel). I mean this cake stopped you in your tracks. Four layers of sweet milk cake with… Wait this is a Blackberry Buttermilk Cobbler post. Sorry.
I really need to make a cake so I at least have one on the pages of Lemony Thyme.
“I’d prefer pie over cake any day.” Wait. What?! Pie? Does anyone actually prefer pie over cake? “Actually….cobbler would be my dessert of choice. Blackberry Cobbler.”
That was the inspiration for this Blackberry Buttermilk Cobbler post. I read a bazillion cobbler recipes, settled on a plan, baked it into heaven, opened a tub of ice cream, dug out two spoons, and set it down between us. Let’s see about this Cobbler vs. Cake.
Clearer minds prevailed. I hadn’t pictured it. Probably ought to show it scooped into a dish all pretty like. Once pictured, we stood at the counter, spoons in hand, and agreed wholeheartedly that Blackberry Buttermilk Cobbler will give a fine cake a run for it’s money…most days. Who knew?
- 1¼ cups plus 2 Tbl. sugar
- ¼ tsp. cinnamon
- 1 cup self-rising flour
- 1 cup buttermilk, shaken well
- 1 tsp. vanilla
- 4 Tbl. butter, melted
- 2 cups fresh (or frozen) blackberries
- 2 Tbl. cinnamon-sugar for dusting
- Ice cream or whipped cream for serving
- Preheat oven to 350 degrees. Butter a 2-Qt. baking dish.
- In a medium bowl whisk together 1 cup of sugar, cinnamon, flour, buttermilk, and vanilla. Then add in melted butter.
- Pour the buttermilk mixture into the baking dish. Sprinkle the blackberries in a single layer over the batter. Dust the berries with ¼ cup of sugar. Bake 40 minutes then sprinkle with cinnamon-sugar. Continue baking an additional 10 - 15 minutes until bubbly and golden brown.
- Allow to rest or not. Serve with vanilla ice cream or whipped cream.
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