We are up to our noses in blackberries around here. So, we’re freezing some for the fall and winter months (so I actually have a supply of it this time), eating it in our yogurt, popping a few in our mouths every now and again, and baking with them. Fortunately, we going blackberry picking again this weekend so we get to repeat the process all over again. Hooray! And you know what that means…more blackberry cobbler!
You’ve got to believe me when I say that this whole wheat blackberry cobbler is perfect. The sweet, cakey bread with the tangy, sweet luscious blackberries…it’s without a doubt one of my favorite desserts. Yep, it was definitely worth every thorn in my hand and all the pain in the my thighs.
I can’t wait until we go pick more blackberries because I swear those things are so freaking scrumptious! For this recipe, you only need five ingredients: whole wheat flour, unrefined pure cane sugar, whole milk, butter, and, of course, blackberries! Don’t you just love five ingredient recipes?
The recipe calls for 2 cups of blackberries, but really, you can use however much you want. I just sprinkled them on there until I felt satisfied. The blackberries help give it the “cobblestone” street look.
I didn’t make my own vanilla ice cream simply because I do not own an ice cream maker quite yet, but if you’re interested in making your own vanilla yogurt, I found a great recipe here.
Here’s the recipe:
- ½ cup (1 stick) organic salted butter
- 1 cup plus 2 tablespoons unrefined pure cane sugar, divided
- 1 cup whole wheat flour
- 1 cup whole milk
- 2 cups fresh or frozen blackberries, preferably local or organic
- Preheat the oven to 350 degrees F.
- Melt butter in a small saucepan. Pour 1 cup of sugar and flour into a mixing bowl, whisk in the milk. Pour in melted butter and whisk to combine.
- Grease a 9 inch round baking dish.
- Rinse the blackberries and then pat dry.
- Pour the batter into the baking dish and then sprinkle blackberries over the top of the batter. Shake 2 tablespoons sugar over the top.
- Bake for 1 hour, or until golden and bubbly. Serve with homemade whipped cream or vanilla ice cream.