Best Pops Blackberry Cobbler Recipes

OLD FASHIONED BLACKBERRY COBBLER - A BLACKBERRY COBBLER FROM SCRATCH

Steps:

• Preheat oven to 375 degrees F.
• Melt butter in 13 x 9 inch baking dish; remove from oven when melted.
• Mix blackberries with 1/3 cup sugar; set aside.
• Combine flour, 1 cup sugar, baking powder and salt; add milk and vanilla and mix to form a batter.
• Pour batter directly into melted butter.
• Pour sweetened blackberries into the center of the batter. Try not to allow berries to touch the edge of the pan.
• Bake for 40-45 minutes.
• Eat warm as is, topped with milk, vanilla ice cream or whipped cream.

BEST BLACKBERRY COBBLER

Steps:

• Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime zest; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish., In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball. , Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar., Bake, uncovered, at 375° for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving.

BLACKBERRY COBBLER

Steps:

• In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
• In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
• Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Into a buttered shallow baking dish place blackberries. Sprinkle with 1/3 cup sugar.
• In the bowl of a food processor combine flour, baking powder and salt. Add butter and pulse to create lumpy mixture. Add cream and pulse until dough forms. Dough will be soft. Spoon dough over blackberries.
• Melt remaining 2 tablespoons butter and drizzle over mounds of dough. Sprinkle with remaining 1/3 cup sugar.
• Bake about 30 to 40 minutes or until dough and fruit are cooked through and dough is lightly browned.
• Serve with whipped sweetened cream.

EMILY'S BLACKBERRY COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour, baking powder, and salt together in a mixing bowl.
• Cream 1 cup of sugar with the softened butter until light and fluffy. Mix in the flour mixture alternately with the milk until no large lumps remain. Pour into a 9x13-inch baking dish. Arrange the berries over the batter, and sprinkle with the remaining 1 cup of sugar. Pour the boiling water over top.
• Bake in the preheated oven until the batter has firmed and the berries are soft, about 50 minutes.

BLUEBERRY CREAM POPS

Steps:

• For sugar syrup, in a small saucepan, combine sugar and water; bring to a boil, stirring to dissolve sugar. Cool completely., Meanwhile, in a bowl, coarsely mash blueberries; stir in cream and sugar syrup. Spoon into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. To serve, let pops stand at room temperature 10 minutes before unmolding.