Blackberry Cobbler

Here in Washington the blackberry bushes are considered a noxious weed that is hated by everyone... except for when those succulent berries are ready for picking! :)  This summer we had so much cool weather that the blackberries have just barely been ready to pick.  On Saturday my family joined our church congregation on a service project clearing blackberry bushes that were choking the edges of a beautiful river here in our city.  Well this service came with an extra perk...not just a good feeling but also a bunch of ripe, juicy blackberries!  I would have had double but my kids were eating them as fast as I could pick them, especially my baby! (She's a little piggie, that girl is!)  I did manage to smuggle a few cups home and so I whipped up this fresh blackberry cobbler and served it with vanilla ice cream. It's a wonderful, buttery, simple cobbler that makes everyone happy!

Blackberry Cobbler
submitted by Brittany at The Sisters Cafe

2 1/2 cups fresh or frozen (thawed and drained) blackberries
1 cup sugar (use less if berries are very sweet)
1 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup butter, melted

In a medium bowl, stir together blackberries and sugar.  Let stand for 20 minutes or until fruit syrup forms. Heat oven to 375 degrees F.

In a large bowl, whisk together flour, baking powder, salt and milk.  Whisk in melted butter with whisk until blended.  Pour in ungreased 8-inch square pan.  Spoon blackberry mixture over batter.

Bake 45-55 minutes or until dough rises and is golden.  Serve warm with whipped cream or vanilla icecream.