It’s blackberry picking season! For about six weeks each year, I tote my bucket all over our mountain looking for those beautiful berries. The sun warmed berries are sugary sweet this time of year and it feels a little like food heaven.
Blackberry pancakes, blackberry muffins, savory blackberry sauce paired with grilled pork chops, and of course the Bennett Crew’s favorite blackberry dish… Blackberry Cardamom Cobbler.
Every year I tell my Bennett Crew I’m saving some blackberries for making jam. But that never seems to happen.
I believe we love those berries too much to wait for jam. 😦 I really will make that jam next year.
Blackberry recipes abound this time of year. Here are few of my favorites!
Blackberry Lemon Drops from Talk of Tomatoes
Blackberry Plum Cardamom Jam from Talk of Tomatoes
“Go Big” Back to School Blueberry (or Blackberry) Coffee Cake from Pink Patiserrie
Apple Blackberry Pie from Eat the Love
Blackberry Oatmeal Cake from The Bite House
Wild Blackberry Cardamom Cobbler
Adapted from multiple sources… but mostly from my Mom. Mom was the Queen of cobblers when I was a kid. All sorts of cobblers showed up weekly, sitting on our kitchen table. Blackberry was my favorite. 🙂
Pre-heat the oven to 375F.
6 cups blackberries, blueberries or mixed berries
¾ cup organic granulated sugar
Zest of one lemon and 2 teaspoons lemon juice
2 tablespoons cornstarch
2-3 tablespoons unsalted butter, diced
Gently toss the berries with the sugar, lemon zest, lemon juice, cornstarch and butter and set aside.
1 stick of unsalted butter, softened (1/2 cup)
1 cup Coconut sugar (or ¾ cup brown sugar) I use Wholesome Sweeteners Coconut Palm Sugar. This sugar creates a caramel colored cobbler crust with just a hint of toasty caramel flavor.
3 egg yolks
½ cup sour cream
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (I used ½ cup cake flour and 1 cup all-purpose flour)
1 teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoon ground cardamom
Mix together the flour, baking soda, baking powder and cardamom. Set aside.
In a kitchen aid mixer or mixing bowl, mix together the soft butter with the coconut or brown sugar until nicely incorporated. The sugar butter mixture will be a little lumpy looking due to the coconut sugar. This is normal.
Mix in the egg yolks, vanilla extract and then the sour cream. Then slowly mix in the flour mixture until the batter is smooth.
Putting the Cobbler Together:
Butter a 9×13 baking dish and then pour the filling into the baking dish.
Take a muffin, cupcake or ice cream scoop and scoop the cobbler crust batter onto the filling, leaving a few holes to allow the blackberry filling to bubble through. You don’t have to do this but I think it makes the cobbler look pretty.
Place the cobbler in the oven and bake for about 35-45 minutes or until the cobbler crust is done and golden brown on top and the filling is hot and bubbly.
Let the cobbler cool for at least 10-15 minutes. Serve warm with vanilla bean or blueberry cheesecake ice cream. Yum!