It is summer time and the fruit is coming on the vine, or tree, as the case may be. I was recently talking to my very smart granddaughter, Nadja, on Facebook. I know I should have been doing other things, but when I get the chance to chat with my grandchildren, or nieces and nephews I take it! We were discussing what our favorite fruit is, and she told me that both she and her father enjoy blackberries the most. So in honor of Fathers day and Nadja, the recipe this month is Blackberry and cream cheese cobbler. Enjoy.
Blackberry and Cream Cheese Cobbler
- 1 stick (1/2 cup) butter
- 1 egg, lightly beaten
- 1 cup milk
- 1 cup of all Purpose flour
- 1 cup sugar
- 2 Teaspoons baking powder
- 1/2 teaspoon salt
- 2 quarts whole blackberries, washed and drained
- 4 oz cream cheese, cut into small pieces.
Preheat oven 350 degrees.
Melt butter and pour into 9 x 13 inch glass baking dish.
In a medium sized bowl mix together the egg, milk, flour, sugar, baking powder, and salt. I like to use a mixer so all the ingredients are well incorporated. Pour directly over the butter in the baking dish, but do not stir.
Add the blackberries, arranging them into a single layer as much as possible. Sprinkle cream cheese pieces over blackberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. The crust rises up and around the fruit, but fruit will still pop a little out of top. You can use more fruit if you like, and change it up. Try it with fresh strawberries, or fresh peaches or raspberries. I like to use a mix of berries, and have even gone as far as to use peaches and blackberries together. You can also do this in the winter, using canned fruit or pie filling. I made this with lemon pie filling and it was fabulous.