19 July, 2012

TennTucky Blackberry Cobbler | Southern Living

Turn this cobbler into a sundae by layering it with vanilla ice cream, Butterscotch-Bourbon Sauce and lightly salted toasted pecans in tall soda fountain glasses.

Photo: Jennifer Davick via Southern Living

TennTucky Blackberry Cobbler ingredients
Makes 6 to 8 servings
3 Tbsp cornstarch
1.5 cups sugar (divided use)
6 cups fresh blackberries
1/2 cup butter, softened
2 large eggs
1.5 cups all-purpose flour
1.5 tsp baking powder
1 (8-oz) container sour cream
1/2 tsp baking soda

Summer Fruit Cobbler:  Substitute 3 cups coarsely chopped, peeled fresh nectarines; 2 cups fresh blueberries; and 1 cup fresh raspberries for blackberries.


Preheat oven to 350°F. Stir together cornstarch and 1/2 cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch baking dish.

Beat butter at Medium speed with an electric mixer until fluffy; gradually add remaining 1 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and baking powder. Stir together sour cream and baking soda. Add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at Low speed just until blended after each addition. Spoon batter over berry mixture.

Bake in preheated oven for 45 minutes. Shield loosely with aluminum foil to prevent excessive browning; bake for 20 to 25 minutes, or until a wooden pick inserted in center of cake topping comes out clean.

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