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Blackberry Cobbler – A Guest Post from Feeding Big

Blackberry Cobbler with Feeding Big

Blackberry Cobbler with Feeding Big

Blackberry Cobbler, doesn’t this just bring an image of sweet plump blackberries covered with a golden crust?  Did it make you think of days when you were young and wandered in the wild, looking for blackberries?

Hi there!  I am Cynthia and I blog at Feeding Big and more!  As you know, Jutta is on vacation this week and has asked for some guest poster!  Jutta and I are good friends and I jumped at the chance to help her out!

Hungry Little Girl is my go to blog for wonderful desserts, so I knew I wanted to share a great dessert with you.  At Feeding Big, I am more of a savory cook.  Desserts are not often made in my house, much to the regret of my family!  They were all jumping for joy when they heard I was making Blackberry Cobbler!

I found this recipe in a great book by the name of “The Back In The Day Bakery Cookbook”  It is filled with great old-fashioned recipes.  The kind that make you think of your past.  If you love to bake, this is the book for you.

On to the recipe!

Blackberry Cobbler
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10
Blackberry Cobbler - a recipe from The Back In The Day Bakery Cookbook. This is a great old-fashioned recipe that your family will love!
What you need
  • For the Topping
  • 2 cups unbleached all-purpose flour
  • 1 Tablespoon baking powder
  • 3 Tablespoons granulated sugar
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cardamon
  • 6 Tablespoons cold unsalted butter, cut into ½ inch cubes
  • ¾ cup heavy cream
  • For the Filling
  • 6 cups fresh blackberries
  • ½ cup sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon grated lemon zest (from about 2 lemons)
  • 2 Tablespoons flavored sugar
  • Heavy cream for brushing
  • 2 Tablespoons flavored sugar
How you make it
  1. Position a rack in the lower third of the oven and preheat the oven to 350 F. Butter a 9-inch deep dish pie plate.
  2. To make the topping: Whisk together the flour, baking powder, sugar, salt and cardamom in a large bowl. Drop in the butter and working quickly, cut it in with a pastry blender. You should have various-sized pieces of butter, from sandy patches to pea-sized chunks, and some larger bits as well.
  3. Pour the cream over the flour mixture and toss together with a rubber spatula or your hands until you have a very soft dough. If there are still a few bits of flour in the bottom of the bowl, gently knead the dough until it is fully incorporated. Be sure not to overwork the dough; it is better to have a few dry patches than a tough dough. The dough will be soft and sticky.
  4. Turn the dough out onto a sheet of plastic wrap or wax paper and cover with another sheet. Using a rolling-pin, gently roll the dough into a 9-inch round. Place the dough on a baking sheet, still covered with plastic wrap and refrigerate while you make the filling. (the dough can be made up to 6 hours in advance)
  5. To make the filling: Combine the berries, sugar, cornstarch, and lemon zest in a large bowl, tossing together to mix. Pour the filling into the prepared pie plate.
  6. remove the chilled dough from the refrigerator and cut a hole in the middle with a 2-inch wide cookie cutter, in any shape you want. This creates a hole for the steam to vent. Gently place the dough on top of the filing. Brush it lightly with cream and sprinkle with the flavored sugar.
  7. Bake for 60 to 75 minutes, until the top is golden and puffed and the fruit is bubbling with juices. Transfer to a wire rack to cool for about 30 minutes before serving.
  8. Serve the cobbler or at room temperature, with your favorite ice cream or whipped cream, if desired. The cobbler is best on the day it is made, but it can be covered with plastic wrap and refrigerated for 3 days.


Blackberry Cobbler with Feeding Big

Blackberry Cobbler with Feeding Big

I hope you enjoy this recipe, I know my family sure did enjoy eating it! I would love it if you would drop by my blog Feeding Big, my Facebook page or my Google+ page. Oh yes, let’s not forget Twitter and Pinterest! See you soon and thanks to you, Jutta, for letting me share this recipe!

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  1. This looks amazing!!!

  2. Jutta, thank you so much for allowing me to share this great recipe with all of your readers. I had a great time making it and eating it too!

  3. Not sure how but I missed this yesterday. Cynthia that looks so good I could jump in the screen. I’d bump my head but wow that is a fine looking cobbler.
    Jutta hope you are having fun on vacation.


  1. […] I go any further with this post, I want to let you know that I am Guest Posting at Hungry Little Girl today!  She is a good friend and a great baker!  I shared a recipe for Blackberry […]

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