Although not quite as sweet as the wild blackberry varieties that grow like weeds around here, the thornless ones are so much easier to pick. They're also pretty maintenance-free once you get them growing. We just keep them mulched and prune them once they're done producing in late spring or early summer.
This blackberry cobbler preparation is very easy and you likely already have all the ingredients in your pantry or fridge. We like it because it really highlights the flavor and texture of the whole blackberries. If you're not a fan of blackberry seeds, you might want to blend and strain the berries to remove the seeds.
- 4-5 Cups Fresh Blackberries
- 1/4 Cup Sugar
- 1 Tablespoon Lemon Juice
- 1 1/2 Sticks of Butter Cubed
- 1 Box Yellow Cake Mix
1) Wash and rinse blackberries in a colander and shake to remove as much moisture as possible from the berries.
2) In a mixing bowl, add the lemon juice and sugar to the blackberries. Lightly toss the blackberries so that all of them are evenly coated.
3) Spread the blackberries evenly into the bottom of a 6x9" baking dish.
4) In a food processor, add the cake mix and cubes of butter. Pulse until a crumbly dough forms.
5) Top the blackberries with the crumbly dough.
6) Cook at 350 degrees for 30-40 minutes or until the topping is golden brown.
7) Scoop into bowl and serve with vanilla ice cream!