This blackberry cobbler recipe is always a hit with guests.
“We lived in the country,” wrote reader Dorry Lou Wharton about this family recipe, which she sent to us in the early 1990s, “and every summer Mother would take me blackberry picking … We would fill our buckets with sweet berries and head for home, where Mother always made us a delicious blackberry cobbler. I look back on those times with such fond memories, and I have passed the recipe on to my own daughters … I had my husband plant [blackberry bushes] in our garden. Today as I fill my pail and walk across the lawn, my mouth starts to water thinking of the blackberry cobbler I will soon be making.”
1/4 cup salted butter, at room temperature, plus more for pan
2/3 plus 1/4 cup granulated sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon table salt
1/2 cup milk
2-21/2 cups blackberries
1 cup pomegranate, cherry, or berry juice
Grease an 8-inch square baking pan. Preheat oven to 375° and set a rack to the middle position.
In the bowl of a standing mixer or, if using a hand-held mixer, in a large bowl, beat together butter and 2/3 cup sugar for 2 minutes. In a medium bowl, whisk together flour, baking powder, and salt. Add dry ingredients to butter mixture and stir to combine. Add milk and beat until smooth. Pour into baking pan. Sprinkle with blackberries, then pour the juice over all and sprinkle with remaining 1/4 cup sugar. Bake until golden brown, 35 to 45 minutes. Serve warm with ice cream, if you’d like.