Last month, we went blueberry and blackberry picking. I tried to exhibit some self-control and not pick more than we could eat before moving at the end of the summer, but I still probably ended up with more than I should have. This is one of the ways I used some of both berries at once.
Black & Blue Cobbler
1 stick butter
2 cups sugar
3/4 cup self-rising flour
3/4 cup milk
1 cup blackberries
1 cup blueberries
In a saucepan, combine berries, 1 cup of water, and 1 cup of sugar. Bring to a boil and simmer for about 10 minutes. Stir often, ensuring that all the sugar is dissolved.
Preheat your oven to 350 degrees. Place butter in a 9×13 baking dish and put in the oven to melt.
In a small bowl, combine sugar and flour. Slowly whisk in milk to prevent clumping. Pour this mixture on top of the melted butter. Do not stir. Spoon fruit on top, then pour the syrup on top of everything. Again, don’t stir it!
Bake for 40-45 minutes, until cobbler is nice and golden brown. Serve warm with vanilla ice cream. I’m partial to Bluebell, but whatever floats your boat will be fine. 😉