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Blackberry Cobbler

Photo: James Baigrie
Yield Makes 6 servings


  • Butter for the baking dish
  • 3 half-pint containers fresh blackberries or one 16-ounce bag frozen unsweetened blackberries, thawed
  • 3 tablespoons confectioners' sugar
  • 2 cups pancake mix
  • 1 cup whole milk
  • 2 large eggs
  • 1 7- or 8-ounce container whipped cream

Nutrition Information

  • calories 288
  • caloriesfromfat 34 %
  • fat 11 g
  • satfat 6 g
  • cholesterol 101 mg
  • sodium 537 mg
  • carbohydrate 39 g
  • fiber 6 g
  • sugars 10 g
  • protein 9 g

How to Make It

  1. Heat oven to 375° F. Butter an 8-inch square baking dish.

    Add the berries and 1 1/2 tablespoons of the sugar to the dish and toss. In a large bowl, combine the pancake mix, milk, and eggs until no lumps remain. Pour the batter over the berries. Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven. Let cool for 5 minutes. Sprinkle with the remaining sugar and serve with a dollop of whipped cream.