Blackberry Cake Cobbler

 

 

1/2 cup unsalted butter

1/2 cup brown sugar

6 cups fresh blackberries (can use frozen)

1/4 cup granulated sugar

2 1/4 cups all purpose flour

1 1/2 cups plus 3 tablespoons sugar, divided

2 1/4 teaspoons baking powder

1/2 teaspoons salt

1 1/2 teaspoons cinnamon

2 1/4 cups milk

1/4 cup buttermilk

2 teaspoons vanilla

Preheat oven to 375 degrees.

Melt the butter and brown sugar in a 9x13 baking dish in the oven, about 5 minutes. Toss the blackberries with the granulated sugar and arrange in an even layer in the melted butter.

Sift flour, 1 1/2 cups of sugar, baking powder and cinnamon into a large mixing bowl. Add milk, buttermilk, and vanilla to the dry ingredients and stir until smooth. Pour the batter evenly over the fruit. Sprinkle with the remaining 3 tablespoons of sugar.

 

Bake the cobbler for 50 minutes to an hour or until the center is beginning to brown and is set. Serve warm wi th a big dollop of chantilly cream or a scoop of vanilla ice cream.

NOTE: Chantilly cream is simply whipped cream, powdered sugar and vanilla.