Sandy's Favorite Recipes
Thursday, July 05, 2007
Blackberry Cobbler
When I was growing up, Mom only made one kind of cobbler. I loved it because it was "magical". You melted the butter in the pan, poured in a batter and then topped it with fruit. While it baked, the batter rose above the fruit like magic! After Mom died, I went through most of her recipes and never found this one. Fifteen years later, I was looking through a cookbook from the library and came across this recipe. This is it! I've made peach and blackberry cobblers using this recipe.

1 stick butter
1 cup milk
1 cup sugar
1 cup flour
1 Tbsp baking powder
1/2 tsp salt
2-3 cups fruit
1 cup sugar

Heat oven to 350. Place butter in 4-quart casserole or 8x8 baking dish and place in oven until melted. Mix together milk, sugar, flour, baking powder and salt. Pour batter over butter. Do not stir. Mix fruit and sugar together and pour on top of batter. Do not stir.

Bake for 1 hour, or until crust is nicely browned.

If you prefer a thicker crust, use the casserole dish. For a slightly thinner crust, use the 8 x 8 baking dish. For an even thinner crust, try a 9x13 baking dish.
Blueberry Buckle
This recipe was in a booklet from our favorite U-pick blueberry patch. A buckle is a coffee-cake with streusel topping, so named because the filling "buckles" through the streusel.

Cake Ingredients:

2 cups and 1-2 Tbsp. of all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries

Streusel Ingredients:

1/4 cup unsalted butter, softened
3/4 cup sugar
1/2 cup all purpose flour
1/2 tsp. cinnamon

Preheat oven to 375. Grease an 8 inch square or round cake pan.

Sift together 2 cups of flour, baking powder and salt. Set aside. Cream the butter and sugar and beat until fluffy. Add egg and beat well. Add flour mixture and milk alternately. Toss the berries with the remaining 1-2 Tblsp. of flour (to separate and scatter the berries evenly throughout the batter) and fold in. Pour batter into prepared pan.

Combine all ingredients for streusel with a fork until crumbly. Sprinkle over batter.

Bake for one hour, then test for donenees with toothpick. If needed, bake an additional 5-10 minutes, until toothpick comes out clean.

When cake is cool, run a knife aroudn the edges and lift out of the pan. Serve with whipped cream or ice cream.

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