What special food reminds you of a lost loved one? Jennifer Garner recently shared a heartfelt moment with her mother, Pat, as they paid tribute to their late neighbor, Mrs. Lantz. Mrs. Lantz, whom Jen affectionately calls her "bonus mom," left a lasting legacy with her mouth-watering blackberry cobbler recipe. "My mom says you?ll have everyone at the potluck eating dessert first with this summer staple," says Jen.
In honor of this sweet tribute, we've curated a list of the top 10 blackberry cobbler recipes that might just impress Jennifer Garner herself.
Here are the key ingredients and instructions for making Barbara's Blackberry Cobbler:
Ingredients:
- Blackberries (can substitute with peaches as well)
- 1 cup of flour
- 1 cup of sugar
- 1 egg
- 6 ounces of melted butter
- A squeeze of lemon juice (optional)
- 1/4 teaspoon of almond extract
- Whipped cream (optional, for topping)
Instructions:
- Prepare the Berries: Wash the blackberries. You can buy them at the store if you don't have access to fresh ones.
- Mix the Dry Ingredients: In a bowl, combine 1 cup of flour and 1 cup of sugar. Mix thoroughly.
- Add Wet Ingredients: Add 1 egg to the flour and sugar mixture and stir to combine. Optionally, add a squeeze of lemon juice and 1/4 teaspoon of almond extract.
- Prepare the Crumble: Use your fingers to mix the ingredients until the mixture becomes crumbly. Don't worry if it's a little lumpy; that's what makes it crispy.
- Grease the Pan: Butter your baking dish.
- Assemble: Pour the prepared crumble over the washed blackberries in the greased baking dish.
- Add Butter: Melt 6 ounces of butter and pour it evenly over the top of the crumble.
- Bake: Place the cobbler in the oven and bake until it's golden brown and cooked through. The exact time will vary, but it's done when the top is crisp and golden.
- Serve: Serve warm with whipped cream, if desired.
These recipes can be adapted with other fruits like peaches. Enjoy!
1. Classic Southern Blackberry Cobbler
A traditional take on the beloved dessert, this recipe features fresh blackberries, a buttery crust, and a hint of lemon zest to brighten the flavors.
2. Quick and Easy Blackberry Cobbler
Perfect for those who want a delicious dessert without spending too much time in the kitchen. This recipe uses a simple batter and fresh blackberries to create a cobbler in under an hour.
3. Blackberry Peach Cobbler
For a delightful twist, add juicy peaches to the mix. The combination of blackberries and peaches provides a perfect balance of tart and sweet flavors.
4. Gluten-Free Blackberry Cobbler
This recipe is ideal for those with dietary restrictions. It features a gluten-free batter that?s just as delicious as the traditional version.
5. Blackberry Cobbler with Almond Crust
Add a nutty twist to your cobbler with an almond-flavored crust. The combination of almonds and blackberries is sure to be a hit.
6. Vegan Blackberry Cobbler
No dairy or eggs are needed for this delicious vegan cobbler. Coconut milk and vegan butter make this dessert rich and creamy.
7. Blackberry Cobbler with Biscuit Topping
Instead of a traditional crust, this recipe uses homemade biscuits as the topping. The result is a cobbler with a fluffy, buttery top.
8. Blackberry and Lavender Cobbler
Add a hint of floral flavor to your cobbler with lavender. This unique recipe is both sophisticated and delicious.
9. Mini Blackberry Cobblers
Perfect for individual servings, these mini cobblers are baked in ramekins and are as adorable as they are tasty.
10. Blackberry Cobbler with a Lemon Sugar Crust
This cobbler features a sweet and tangy lemon sugar crust that perfectly complements the tartness of the blackberries.
Whether you're a seasoned baker or a novice in the kitchen, these blackberry cobbler recipes are sure to delight. Impress your friends and family with these delicious treats, and maybe even catch the attention of Jennifer Garner herself!
Grab Our Blueberry Cookbook! If you love blackberry cobbler, you'll adore our collection of blueberry recipes. Our 287-page cookbook includes mouth-watering recipes like:
Five-Minute Blueberry Pie
Directions:
In a saucepan, combine sugar and cornstarch. Stir in water until
smooth. Bring to a boil over medium heat; cook and stir for 2
minutes. Add blueberries. Cook for 3 minutes, stirring occasionally.
Pour into crust. Chill. Garnish with whipped cream if desired.
Ingredients:
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
4 cups fresh or frozen blueberries,
thawed
1 (9 inch) graham cracker crust
Whipped cream
Blueberry Streusel Coffee Cake
Directions:
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla.
Combine the flour, baking powder and salt; add to creamed mixture
alternately with milk. Fold in blueberries. Pour into a greased 13-in.
x 9-in. x 2-in. baking pan.
For topping, combine sugar and cinnamon. Cut in butter until
mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375
degrees F for 35-40 minutes or until a toothpick comes out clean.
Cool in pan on a wire rack.
Ingredients:
1/2 cup butter or margarine,
softened
1 3/4 cups sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups milk
3 cups fresh or frozen blueberries*
STREUSEL TOPPING:
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup cold butter or margarine
Blueberry Dessert Squares
Directions:
In a large bowl, combine the flour, oats, brown sugar and salt. Cut
in shortening until crumbly. Press half of the mixture into a greased
9-in. square baking dish. Bake at 350 degrees F for 10 minutes or
until brown around the edges.
Combine the blueberries and sugar; sprinkle over crust. Top with
remaining oat mixture; press down gently. Bake 35-40 minutes
longer or until golden brown. Serve warm.
Blueberry Sauce
Directions:
In a saucepan over medium heat, combine the blueberries, 1/4 cup
of water, orange juice, and sugar. Stir gently, and bring to a boil.
In a cup or small bowl, mix together the cornstarch and 1/4 cup
cold water.
Gently stir the cornstarch mixture into the blueberries so
as not to mash the berries. Simmer gently until thick enough to coat
the back of a metal spoon, 3 to 4 minutes. Remove from heat and
stir in the almond extract and cinnamon. Thin sauce with water if it
is too thick for your liking.
Ingredients:
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon
Blueberry Cornmeal Muffins
Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups
or line with paper muffin liners.
Sift flour, cornmeal, brown sugar, salt and baking powder together
into a large bowl. Dredge the blueberries in the sifted ingredients. In
a small bowl, combine the milk, butter and egg. Stir the wet
ingredients into the flour mixture just until moistened. Spoon batter
into prepared muffin tins.
Bake in preheated oven for 20 minutes. Let muffins sit for 10
minutes before removing from the pan.
Ingredients:
1 1/4 cups all-purpose flour
1/2 cup cornmeal
1/2 cup brown sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
1/2 cup butter, melted
1 egg, beaten
1 cup frozen blueberries
Blueberry Breakfast Cake
Directions:
In a mixing bowl, combine flour, sugar and baking powder. Add
egg, milk, butter and lemon peel; mix just until dry ingredients are
moistened. Fold in the blueberries. Spread in a greased 9-in. square
baking pan.
For topping, combine sugar, flour, walnuts and
cinnamon. Cut in butter until mixture is crumbly. Sprinkle over
batter. Bake at 350 degrees F for 40-45 minutes or until cake tests
done.
Ingredients:
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 egg, lightly beaten
1/2 cup milk
1/4 cup butter or margarine,
softened
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries
TOPPING:
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or
margarine
Blueberry Quick Bread
Directions:
In a large bowl, combine flour, sugar, baking powder and salt. Cut
in butter until mixture resembles coarse crumbs. Stir in walnuts. In a
small bowl, beat eggs, milk and vanilla; stir into dry ingredients just
until moistened. Gently fold in blueberries. Pour into two 9-in. x 5-in.
x 3-in. loaf pans.
Bake at 350 degrees F for 65-75 minutes or until
bread tests done. Cool in pan 10 minutes before removing to a wire
rack.
Ingredients:
5 cups all-purpose flour
1 1/2 cups sugar
2 tablespoons baking powder
1 teaspoon salt
3/4 cup cold butter or margarine
1 1/2 cups chopped walnuts
4 eggs
2 cups cold milk
2 teaspoons vanilla extract
3 cups fresh or frozen blueberries
Fresh Blueberry Pie IV
Directions:
In a large saucepan, combine sugar, cornstarch, salt, and water.
Mix well, then add 1 cup blueberries. Cook over low heat, stirring
constantly, until mixture comes to a boil. Boil and stir until very
thick, about 15 minutes. Remove from heat.
Stir butter or margarine, lemon juice, and liqueur into mixture. Allow
to cool. Stir in remaining 2 cups blueberries. Chill mixture 1 hour.
Spoon into pastry shell and refrigerate at least 2 more hours before
serving. Garnish with whipped cream if desired.
Ingredients:
1 (9 inch) pie crust, baked
3/4 cup white sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
1 cup fresh blueberries
2 tablespoons butter
1 1/2 tablespoons lemon juice
1 1/2 tablespoons orange liqueur
2 cups fresh blueberries
2 cups whipped cream for garnish
(optional)
Blueberry Coffee Cake I
Directions:
Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well
with cooking spray.
Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour,
and cinnamon in a medium bowl. Cut in 1/2 cup butter or
margarine; topping mixture will be crumbly. Set aside.
For the cake: Beat 1/2 cup butter or margarine in large bowl until
creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg
and vanilla. Whisk together 2 cups flour, baking powder, and salt;
add alternately with the milk to the creamed mixture, beating well
after each addition.
Spread half the batter in the prepared pan. Cover with berries, and
add remaining batter by tablespoons. Cover with streusel topping.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until
deep golden brown. Remove pan to wire rack to cool. Invert onto a
plate after cake has cooled, and dust with confectioners' sugar.
Ingredients:
1 cup packed brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup butter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners' sugar for
dusting
Blueberry Brie
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Place Brie cheese in a baking dish. Pour blueberry pie filling over
the top.
Bake until hot, about 10 to 15 minutes.
Ingredients:
1 (2.2 pound) wheel Brie cheese
1 (16 ounce) can blueberry pie
filling
Don't miss out on these delectable blueberry treats. Click here to get your copy of our Blueberry Cookbook now!
Enjoy baking and savor every bite of these delicious cobblers and blueberry delights!