April 2017

Oh, these little juice filled bundles of joy! Blackberries are one of my favorite berries and they make the best, top notch cobbler. I feel like a princess, cause I have the best blackberry bush in the world ( oh, that was dramatic, but it’s a great bush) So, I’m going to share this no-fail recipe with you … PS, it’s good with blueberries too…..

• 1/2 stick salted butter
• 1/2 stick unslated butter
• 1 plus 1/4 cup Dixie Crystals™ Sugar
• 1 cup Self-Rising Flour
• 1 cup Milk
• 2 cups Blackberries ( I use fresh, but frozen will work fine)

note: Land ‘O Lakes Butter™ really works best

Melt butter in a microwave safe dish. Pour 1 cup of sugar and flour into a  large mixing bowl, and whisk  in milk. Mix  really well. Then, pour in melted butter and whisk it together.

Butter a baking dish with unsalted butter ….

Pour the batter into the buttered baking dish and sprinkle blackberries over the top of the batter; evenly. Sprinkle ¼ cup sugar.

Bake at 350 degrees for 1 hour.

NOTE: I sprinkle one tablespoon of sugar over the top for the last 10 minutes.

Ingredients

One box Betty Crocker™ Super Moist Lemon Cake ( made per package directions in a 9 x 13 Pan)  allow to cool one hour.

Icing:

1 container Betty Crocker™ Whipped Fluffy White Icing

1 20 oz can Dole™ Crushed Pineapple ( drained very well)

1 1/2 cups Baker’s™ coconut

1 cup Daisy™ Sour Cream

1/2 Cup Dixie Crystals™ Powdered Sugar.

12-24 maraschino cherries drained and dried on paper towels for garnish

In a stand mixer with the paddle attachment, add the icing, pineapple, coconut, sour cream and sugar… mix on low for about 3 minutes.

Spread the icing on the cooled cake and garnish with the cherries.

Keep Cake in Fridge and serve cold.