To make the crust and topping, preheat the oven to 350 degrees. Grease a 9×13 inch baking pan.
Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.
To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.
Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.
This recipe was found at Po' Boy Livin' Rich. Enjoy!
This recipe was found at Skinny Mommy. Enjoy!
1 1/2 cups flour
1/3 cup of sugar
1 tsp baking soda
1/2 tsp salt
2 tsps cinnamon
2 containers of Pineaapple or Lemon Chobani Greek Yogurt
Juice & zest of 1 lemon
1/3 cup of vegetable oil
1/2 tsp of vanilla
60z fresh blackberries
Preheat the oven to 350. Mix the flour, baking soda, cinnamon, sugar and salt together. Whisk the eggs, vanilla, oil, 1 TBS of honey, lemon juice and zest together until smooth. Stir in the yogurt until completely mixed in. Very gently stir in the blackberries and then mix with the dry ingredients. Pour into a 9×5 pan coated with cooking spray. I topped with a generous squirt of honey and “swirled” it around. Bake for 45 minutes-1 hour or until your fork comes out dry. Let the bread cool and then shake onto a plate. (It may be helpful to loosen the sides first).
This recipe was found at Carlsbad Cravings
This is a personal recipe. Enjoy!
3/4 cup sugar
1/2 cup vegetable oil
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup vanilla yogurt
2 cups blackberries
This recipe was found at Spinach Tiger
6 tablespoons butter, melted
1 cup all purpose flour
1/2 teaspoon salt
2/3 cups sugar (more if you like super sweet, up to 1/3 cup more)
1 tablespoon each of extra flour and sugar
1/2 teaspoon baking powder
1 cup milk
2 cups blackberries (can use frozen or fresh)
6 half pint mason jars, 6 baking dessert cups, baking dish, or medium sized cast iron pan
This is a family recipe, passed down several generations. Blackberries or sour cherries can be used.
6 eggs well beaten
3/4 cup flour (6 heaping Tbsp) unsifted
1/4 cup (1 dipper) of sugar
1 tsp salt
1 cup milk
2 cups of blackberries, either fresh or frozen
1 pint (can) sour cherries (drained)
This recipe was found at Mom on Timeout
1 package yellow cake mix
2 1/2 cups quick-cooking oats
3/4 cup butter, melted
1 cup blackberry preserves or jam
1 Tbls water (optional)