Lime Yoghurt Cake on The Littlest Anchovy that day, as it would have been perfect. But I decided to make a Blackberry Swirl Cobbler, which was also pretty darned perfect!
Blackberry Swirl Cobbler
1 cup sugar
1 cup water
1 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
16 tablespoons butter
1/3 cup whole milk
3 cups fresh blackberries
1 teaspoon cinnamon
2 tablespoons coarse sugar, or granulated sugar
Preheat oven to 350°F.
Make simple syrup. In a small saucepan, bring 1 cup sugar and 1 cup water to a boil, reduce heat and simmer till all sugar is dissolved. Let cool.
Melt 8 tablespoons butter in 10-inch round or oval baking dish; set aside.
In a food processor, pulse together the flour, salt and baking powder. Add remaining 8 tablespoons chilled butter (in 8 pieces) and pulse until mixture resembles coarse meal. Add milk and pulse just until a dough forms. Turn out on floured board and pull together into a mass of dough; knead 3 or 4 times. Roll out to 11-inch by 9-inch by ¼-inch thick rectangle.
Sprinkle the dough with cinnamon and use a brush to distribute it evenly. Spread berries over dough and roll up like a jellyroll. Cut into 1 1/4 -inch thick slices.
Carefully place swirls in the prepared pan on top of the melted butter. (Berries will fall out – just replace them!) Pour simple syrup carefully over and around swirls. Bake for 45 minutes. Remove from the oven, sprinkle 2 tablespoons sugar over crust and bake 15 minutes more. Serve warm or cold with a dollop of ice cream.
Makes 6-8 servings. (…or 7 servings, if everyone gets their own swirl!)