Blackberry Cobbler

I've tried many different versions of Blackberry Cobbler over the years. The blackberries are the easy part but that crust or topping can be a trick to get just right. Well friends, I think we have a winner with this one. The "cake" topping tastes a lot like a pound cake and is there anything better than a bowl of fruit with pound cake?!?! I think not!

Happy 4th of July!!!!

ENJOY!!!!!!

For the berries:

6 cups fresh or frozen blackberries
3 Tablespoons corn starch
1/2 cup sugar (I used Vanilla Sugar)
1 - 2 shots Blackberry Brandy

For the cake:

1 stick butter, softened
1 cup sugar (I used Vanilla Sugar)
2 large eggs
1 1/2 cups gluten free All Purpose Flour
1 teaspoon Xanthum Gum
1 1/2 teaspoon baking powder
1 cup Sour Cream
1/2 teaspoon baking soda

Start with the berries: Stir together sugar and cornstarch. In a large bowl place blackberries, pour brandy over top and then evenly pour sugar/cornstarch mixture and stir to coat blackberries. Pour into a 11 x 7 baking pan.

For the cake: Beat butter at medium speed until light and fluffy, gradually add sugar beating well. Add eggs 1 at a time, mixing well after each addition. Stir together flour, xanthum gum and baking powder in a separate bowl. Stir together sour cream and baking soda. Add flour mixture and sourcream mixture alternatly, incorporating well after each addition. Spoon evenly over berry mixture.

Bake @ 350 degrees for 45 minutes, cover loosely with foil and bake an additional 20 - 30 minutes or until a toothpick inserted in center comes out clean.

Vanilla Sugar

In a 2 quart glass canister, fill about half way with sugar, add a vanilla bean and finish filling with sugar. Let this sit for at least a few days before using.

I love the extra subtle flavor of vanilla this adds to just about anything.

ENJOY!!!!