A little piece of Americana – Blackberry Cobbler

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Our nation’s Independence Day is coming up this weekend and Americans around the country will be headed to backyard barbeque’s, pool parties, and fireworks displays. It’s a time for all of us to remember the past and the present and to look forward to the future of our nation. It’s a time for us to swell with pride at the great things this country has to offer. Because even during this desperate time of war, foreclosures, and environmental tragedies, we still have the freedom to carry on our way of life the way we choose, and that is truly American.

As a way to celebrate what is truly American, I joined up with several other bloggers to post about “What is American Cuisine?”. Casey at Eating, Gardening, and Living in Bulgaria is an American away from home. She asked for food bloggers everywhere to submit what they thought of as American cuisine.(It should be up this weekend) Being from the South, I immediately thought about Blackberry Cobbler.

Cobbler was a huge part of my life as a child. Mom would make peach cobbler, apple cobbler, but my favorite was blackberry cobbler. Blackberries grow wild all over my parents’ property and we would go and brave the thorns, snakes, and bees to go and pick as many blackberries as we could before we bleed to death from all the the briers. We would proudly tote those cobblers to cookouts and parties and we always took home an empty dish.

There is nothing more divine, more American than a hot blackberry cobbler with a scoop of ice cream on top.

This is a simple recipe and the cake recipe can be used with any fruit.

Blackberry Cobbler
1 cup sugar, plus 1/4 cup for fruit
1 cup self-rising flour
1 cup milk
1 tsp. vanilla extract
1 stick of butter, melted
4 cups or more of Blackberries

Preheat oven to 350. Pour melted butter in the bottom of 9×13 pan. In a separate bowl, mix together milk, vanilla, sugar and flour.

Pour this in the pan with butter.

Taste berries for sweetness and sprinkle with 1/4 cup sugar if needed.

Pour fruit in the middle of pan.

Bake for 30-40 minutes or until golden brown.

Let sit for 5 minutes before serving.

jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

This Post Has 12 Comments
  1. I have never seen cobbler made like that. I'm used to the one with fruit on the bottom and biscuits on top. It looks great. I have to try this type.

  2. MMMMMM…. that looks good. I never received my phone call to come and sample!!

    I may have to make it this weekend although I might substitute the fruit for something else on hand…

  3. yup, this is the real deal, the southern purist form of cobbler and my favorite…. can't tell you how many times I've was chased away from the thickets by rattlesnakes and yellow jackets and you are so right on about those darn blessed briars – some days, I couldn’t tell the difference from berry juice & blood…(made it sweet though) .. Happy 4th – know ya'll gonna have some mean cookouts

  4. Thanks you so much for sharing. This looks amazing and very American. I have some raspberries that I think will work nicely with this recipe!

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