Blackberry Cobbler

TinyArtist

Blackberry Cobbler

2 cups (500 ml) fresh or frozen blackberries
1 cup (250 ml) all-purpose flour
2 tsp (10 ml) double-acting baking powder
1 cup (250 ml) sugar
2 eggs
3/4 (180 ml) cup milk
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) grated lemon rind
Whipped cream or vanilla ice cream (optional)

Wash and dry the berries if using fresh, or thaw, drain and dry the frozen berries. Place in the bottom of a 2 quart (2 L) ovenproof casserole or soufflé dish. Sift the flour and baking powder into a large mixing bowl. Add the sugar, eggs, milk, vanilla, and lemon rind. Mix with a wooden spoon until thoroughly combined. Pour the batter over the berries and bake in the center of a 350F (180C) oven for one hour, until the top is browned. Remove from oven and let cool at least 15 minutes before serving. Top individual portions with whipped cream or vanilla ice cream if desired. Serves 4 to 6.