Ripe and Ripening Blackberries Thorn Free Variety, Rubus, North America
Ripe and Ripening Blackberries Thorn Free Variety, Rubus,
North America
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Drew's Cake, a Blueberry Cobbler



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Bowl of Blueberries
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Drew's Cake,
a Blueberry Cobbler

My Family Table:
A Passionate Plea
for Home Cooking

Copyright 2011 by John Besh and
Dorothy Kalins Ink, LLC
Andrews McMeel Publishing, LLC

"Our youngest son, Drew, has mastered this easy cobbler - which he always
calls a cake. What happens is that the berries will, in essence, stew at the
bottom of the pan while the cobbler batter bakes above. This 'cake' is
perfect eaten warm with a big scoop of ice cream." [YES!]

1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
1 cup milk
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon lemon zest
1 pinch cinnamon
3 cups blueberries or other berries
[we used blackberries]

1. Preheat the oven to 375 degrees F. Grease the sides and bottom
of a small baking dish with 2 tablespoons of the butter and dust
with 3 tablespoons of the sugar. Set aside.
2. In a mixing bowl whish together the remaining butter, remaining
sugar, and the eggs until light and fluffy. Add the milk and mix
well. Whisk in the flour, baking powder, lemon zest, and cin-
namon. Pour the berries on the bottom of the prepared baking
dish and top with the batter  Bake for 25 - 30 minutes, until the
top is nicely browned. Serve warm.

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