Picking blackberries is definitely an annual event in my family. Almost every August my mom, dad, brother and I would spend a couple of hours on the back country roads and on the beach banks in Southern Puget Sound picking blackberries. Most years we were pretty successful and would end up with several heaping bowls of berries. To be honest, I think it’s a big memory for me because I mixed feelings about picking the berries as I always managed to prick my fingers on the blackberry thorns and my fingers would be stained purple which I didn’t love either.
However, I did love the aftermath of blackberry picking which meant cobblers, pies, jams and syrups my mom and grandma would make. This year my mom and I made a cobbler after we picked blackberries and I realized that I should share the recipe on my blog because it’s very simple and the result is rather delicious.
I know not everyone likes blackberries so any berry will work in this recipe: raspberries, blueberries, marionberries. Take your pick, or use whatever is in season, and with just two additional ingredients you can have a berry cobbler made and ready to eat in under an hour. It’s seriously that simple and delicious!
1 white or yellow cake mix
3 cups of berries
3/4 stick of butter melted
Preheat oven to 350 degrees. In the bottom of an 8×8 in pan sprinkle a layer of cake mix so that it covers the bottom of the pan well. Then add in half of the berries. Cover berries with more cake mix and then drizzle half of the melted butter all over the berries and cake mix. Add in the rest of the berries and add on top the remaining cake mix. Drizzle the remaining melted butter over top of the mixture. Bake in oven for 30 to 35 minutes. Enjoy!
*Side note: I didn’t have fresh raspberries, but I wanted to make a raspberry and blackberry cobbler so I used frozen raspberries that I thawed and drained. If you plan on using frozen berries make sure that you fully defrost them first and strain them really well, otherwise your cobbler likely won’t set and it will be soupy.