Wild Blackberry Cobbler
A rustic and flavorful wild blackberry cobbler perfect for summer dessert nights, especially around the campfire.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 cups milk
- 1 tsp vanilla extract
Berry Mixture
- 4 cups wild blackberries
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 375°F. Grease a 9-inch round cake pan with butter and dust with flour, ensuring even coverage.
- Rinse and dry the blackberries. In a bowl, toss them with 1/2 cup sugar and lemon juice. Let sit for 10 minutes to macerate.
- In a large mixing bowl, combine flour, 1 cup sugar, baking powder, and salt. Stir until well blended.
- Cut in the butter until the mixture resembles coarse crumbs. Add milk and vanilla extract, stirring until a dough forms.
- Pour the berry mixture into the prepared pan. Drop spoonfuls of the dough over the berries, covering them as much as possible.
- Place the pan in the oven and bake for 45 to 50 minutes, or until the topping is golden brown and the berries are bubbling at the edges.
Serving
- Allow the cobbler to cool for 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Storage
- Store any leftover cobbler in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness before serving.
Notes
Pro Tips: Choose ripe, deep purple blackberries for the best flavor. Ingredient Substitutions: Use gluten-free flour for a gluten-free option. How to Serve: Pair with vanilla ice cream or whipped cream. Storage & Freshness: Store in an airtight container in the fridge. Make-Ahead Tips: Prepare the dough ahead and refrigerate until ready to use.