Blackberry Cobbler Bread Recipes

BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Into a buttered shallow baking dish place blackberries. Sprinkle with 1/3 cup sugar.
• In the bowl of a food processor combine flour, baking powder and salt. Add butter and pulse to create lumpy mixture. Add cream and pulse until dough forms. Dough will be soft. Spoon dough over blackberries.
• Melt remaining 2 tablespoons butter and drizzle over mounds of dough. Sprinkle with remaining 1/3 cup sugar.
• Bake about 30 to 40 minutes or until dough and fruit are cooked through and dough is lightly browned.
• Serve with whipped sweetened cream.

MAMA'S BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour the melted butter into the bottom of an 8x8-inch square baking pan. Mix the sugar, self-rising flour, and milk together until moistened, and pour the mixture over the butter. Do not stir. Spread blackberries evenly over the batter.
• Bake in the preheated oven until the top is browned and the cobbler is bubbling, about 45 minutes.

BLACKBERRY BREAD

Steps:

• Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
• In a small bowl, whisk together eggs, milk, butter, and vanilla.
• Pour wet ingredients into dry ingredients, and mix until just combined.
• Fold in mashed blackberries.
• Pour batter into lightly greased9"x5" loaf pan.
• Place flour, brown sugar, and butter for the topping in a small food processor. Pulse until all ingredients are combined, and mixture looks like coarse crumbs.
• Evenly sprinkle topping over unbaked bread.
• Bake at 400 degrees for 45-60 minutes, until the top is brown and a toothpick inserted in the center tests clean. Check bread after 40 minutes, and loosely cover with aluminum foil if the top is getting too brown.

BLACKBERRY COBBLER BREAD

Steps:

• Toss 5 c. fresh blackberries with 1 1/4 c. sugar and pour them into a well buttered 1 1/2 qt oblong baking dish. Sprinkle 3 1/2 Tbsp. sifted flour pver the berries, dot them with butter, and set them aside. into a bowl, sift 2 c. flour with two Tbsp. sugar, 4 tsp. baking pwdr, and 1/2 tsp. each of salt and cream of tartar. Cut in 1/2 c. butter till mix resembles coarse meal. With a fork, stir in 1/2 c. lowfat milk and form the mix into a ball. Roll the dough out 1/4 inch thick on a floured board. Cover the blackberries with the dough and trim the edges. Cut a vent in the center of the dough and sprinkle the top generously with sugar. Bake the cobbler in a warm oven (400F.) for 40 min, or possibly till the crust is golden brown.

CAST IRON BLACKBERRY COBBLER RECIPE

Steps:

• Preheat oven to 400.
• Add 1 cup sugar, 4 cups blackberries and cornstarch that dissolved in cold water to a large ovenproof skillet (like a cast iron or coated cast iron pan).
• Heat blackberries over medium, stirring frequently until boiling. They will start to change from their dark color to a pink.
• Boil blackberries for 2-3 minutes until sugar is completely dissolved. Remove from heat.
• In a mixing bowl, add flour, remaining 1/2 cup sugar, tsp of baking powder, salt and mix well.
• Add butter ( I find it easier to cut butter into tablespoons) and use a pastry blender to cut in butter until mixture is small and crumbly.
• Add boiling water and mix just until combined, being careful not to over mix.
• Spoon dollops of dough onto the top of the blackberries.
• Sprinkle top of dough with coarse sugar (Note that its fine to sprinkle the whole pan with sugar if you like)
• Bake cobbler for 20-25 minutes or until brown on top.
• Remove from oven and let stand until cooled a bit and serve as is or over vanilla ice cream.

FRESH BLACKBERRY COBBLER

Steps:

• In a large saucepan, combine 1/2 cup sugar and cornstarch. Stir in blackberries and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a 1-1/2-qt. baking dish coated with cooking spray., In a small bowl, combine the flour, baking powder, salt and remaining sugar; cut in shortening until crumbly. Add milk; stir into flour mixture just until moistened. Drop by tablespoonfuls onto hot fruit. , Bake at 400° for 25-30 minutes or until topping is golden brown. Serve warm with ice cream if desired.

BLACKBERRY COBBLER

Steps:

• Preheat the oven to 400 degrees F.

PERFECT BLACKBERRY COBBLER

Steps:

• Grease an 8 inch square baking dish.
• In a large saucepan, combine the blackberries, sugar, and cinnamon. Cook and stir until mixture comes to a boil.
• Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2-5 minutes or until thickened.
• Pour into prepared baking dish.
• For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs.
• Stir in buttermilk just until moistened. Drop by tablespoonfuls onto hot berry mixture.
• Bake, uncovered, at 350F for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm, with whipped topping or ice cream if desired.

BLUEBERRY COBBLER LOAF BREAD

Steps:

• TOPPING: mix together melted butter, brown sugar, flour, cinnamon and chopped walnuts. Mix all ingredients until crumbly and set aside.
• Line the bottom of a 9x5x3-inch loaf pan with parchment paper or grease it.
• In a medium bowl, mix together the flour, sugar, baking powder and baking soda. Make a well in the center and set aside. In a large mixing bowl, combine beaten eggs, milk, vegetable oil, and vanilla extract; add to the well in dry ingredients. Stir just until batter is moistened.
• Carefully stir in 1 tablespoon flour into the blueberries, then fold the blueberries and lemon peel into the batter mixture.
• Place the topping mixture onto the top of the bread batter.
• Bake at 350º F. and bake for about 50-60 minutes, or until a wooden toothpick comes out clean when inserted in the center of the loaf, but just check that the topping is not burning, (thanks the reviewer for this suggestion).
• Remove from oven and cool blueberry bread in pan on a rack.
• NOTE: for best flavor, wrap and store overnight; or refrigerate wrapped for 2 days, or freeze for 2 weeks.