Given that the category for desserts on this blog is called “After Thoughts,” I hope that says all you need to know about how I feel about desserts. I rarely seek them out, I never remember to make them for dinner parties, and I would always rather have another slice of pizza than save room for dessert. On top of that, baking stresses me out. Too much measuring and inability to adjust as you go. BUT, it seemed a shame to have a food blog without a dessert section. So, here we are.
I went blackberry picking the other week and here is the result. It’s hard to go wrong with fresh blackberries, sour cream, and butter. I don’t own any of the right baking implements for this, which impacted the consistency of my dough, but if you do have a pastry blender you’ll be golden.
- 3 cups blackberries*
- 2 eggs
- 1 3/4 cup sugar
- 2 cups all-purpose flour
- 3/4 cup cold butter
- 1 lemon
- 1/2 cup sour cream
Preheat the oven to 350 degrees and start with the dough first. Add 3/4 cup of sugar, the zest of 1 lemon, 1 and 1/2 cups flour, and a pinch of salt together in a large mixing bowl. Add the 3/4 cup of cold butter cut into cubes.
If you have a pastry blender, cut the dough till it’s mostly just small chunks. If you have a mixer, use that. I have neither, so I slaved away with a fork till my arm got too tired and called it a day.
Press half the dough mix into the bottom of a greased 9×9 or 9×13 pan. I used 9×13 but I think smaller would be fine. Set aside the other half of the dough.
Stick the pan with the pressed dough into the oven and base for 10 minutes to let the dough set. Take it out after 10 minutes and let it cool for another 10 minutes.
While the dough is baking and cooling, make the filling! Whisk the 2 eggs in a large bowl, and then add 1 cup sugar, 1/2 cup sour cream, and 1/2 cup flour. Stir that mixture together and then gently fold in the blackberries.
Pour the blackberry filling over the cooled dough in the pan, and then gently sprinkle the remaining half of the unbaked dough over the whole pan. I forgot to take a picture of the pan with the dough added, but it’s prettier without.
Bake at 350 degrees for 1 hour. You want the blackberry filling to be burbly and the dough to be golden. Let cool for at least an hour or two before serving, so the dough sets completely. These are good cold and keep for several days!
This recipe is courtesy of Buns in My Oven. Her pictures are way better than mine, and her end result is prettier….but I vetted it for you and it’s a great recipe!