This past Sunday Braylen and I headed over to a local farm to pick blackberries. This year, several farms have popped up around us, but if you’re local let me recommend Mountain Meadows Farms. They have the biggest and sweetest blackberries I’ve ever tasted.
We met our neighbors at the farm, Brayden and Braylen had the best time picking blackberries. The two of them ate their fair share of blackberries. Their buckets were lacking in the blackberry departments, but their bellies were not.
We had planned to pick a gallon of blueberries too, but a storm came up that sent us back home. We’ll have to try again this weekend.
We had the best time and we enjoyed a blackberry-banana smoothie when we came back home that evening.
I saved the best for the next day, our favorite blackberry treat, a Blackberry Buckle. It’s similar to a cobbler, except it has a more cake-like consistency. It’s best served warm with vanilla ice cream. You can’t go wrong with this dessert!
- 1 cup self rising flour
- 1-1/3 cup sugar
- 1 stick unsalted butter, melted
- pinch of salt
- 2 cups blueberries
- 1 cup milk
- Preheat oven to 350 degrees
- Butter the bottom of a baking dish
- Wisk together 1 cup sugar, pinch of salt, self rising flour, and milk.
- Add melted butter and combine well.
- Pour mixture into baking dish.
- Distribute blackberries (that have been rinsed and dried) over top of mixture evenly.
- Sprinkle remaining ⅓ cup of sugar evenly over the top.
- Bake for 40-50 minutes or until edges are browned and blackberries are bubbly. Be sure to check this dish frequently towards the end, cooking time will depend on size of baking dish. I used a 9x13 for a thinner blackberry buckle and cooked for about 45 minutes.