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It’s time for Upside Down Blackberry Cobbler


A few more days and they'll be ripe

A few more days and they’ll be ripe




Easy Blackberry Cobbler

Easy Blackberry Cobbler


I had forgotten about this recipe until one of my friends brought it to a gathering. This is really delish and doesn’t take a mountain of berries to make it taste good.

Easy upside down blackberry cobbler

I call this “upside down” since you pour the batter in first, and then the berry mixture. The berry mixture falls down to the bottom during baking and the batter mixtures rises to the top, making a nice bumpy, cobbler crust.  You could use other berries or add thinly sliced peaches, as well.

Last time I shared this I used 2 cups berries; this time I used 3 and it was really the best!

1 stick butter or margarine, melted

3/4 to 1 cup sugar

1 cup self-rising flour

3/4 cup milk

1 teaspoon vanilla

3 heaping cups blackberries or other berries

Preheat oven to 350. Pour melted butter in an 8×8 pan or 2 quart casserole. Mix the sugar, flour, milk and vanilla together and pour that over butter. No need to stir. Sprinkle blackberries all over the top. Bake until top is golden and cobbler bubbles, about 35-45 minutes.

Tip from Rita’s kitchen

Self-rising flour has salt and leavening already in it. Store in frig or freezer for longer storage and to keep leavening active.


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