Blackberry Cobbler
 | 1 qt. blackberries (or mixed blackberries and black raspberries) |
| 5 cups flour |
| 3 cups sugar |
| 1 tsp salt |
| 5 tsp baking powder |
| 2/3 cups butter |
| 3 eggs |
| enough milk to make a stiff dough |
| 2 tsp baking soda |
Method:
Mix butter and sugar in large bowl Add eggs. Add all dry ingredients except for the baking soda. Add milk to make a stiff dough. Fold in berries. Add soda last (this is important--I don't know why, it just is, and it does make a difference).
Pour in greased and floured pan (needs to be fairly large--we use the same big pan we make pot roasts in, will hold 3 lb roast and assorted veggies, too). Bake at 375 for nearly an hour. It is done when a knife comes clean from the center.
This is an old recipe from my grandmother. We used to pick the berries with grandpa and while the cobbler was baking he'd help us crank the ice cream. The cake is not what I call a traditional cobbler. It's more like a berry pound cake in consistency without the extreme buttery taste.
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