The first thing I did was rinse the blackberries and put a couple of handfuls of them into a jar, fill it with vinegar, and set it in the sun to make Blackberry Vinegar. I do this with some berries every year because it makes the very best Blackberry Vinaigrette salad dressing and it’s easy. After it steeps, strain the liquid and the vinegar will keep for quite a while.
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup margarine or butter, softened
1 cup sugar
¾ cup milk
2 cups blackberries
1 cup blueberries
½ to ¾ cups sugar
2 cups grape juice or water
In a medium mixing bowl stir together all-purpose flour, whole wheat flour, baking powder, and salt. Beat margarine or butter and the 1 cup sugar with an electric mixer until fluffy. Add flour mixture alternately with milk. Beat until smooth. Spread batter evenly over the bottom of a greased 13x9x2-inch baking dish.
Sprinkle blackberries and blueberries over batter, then sprinkle with the ½ to ¾ cup sugar, depending on the sweetness of your fruit. Pour grape juice or water over fruit. Unless you have grape juice on hand, water turns out an equally tasty cobbler.
Bake in a 350 degree oven for 40-45 minutes or until a toothpick inserted in cake comes out clean. Some of the fruit should sink toward the bottom as the cake rises to the top. Cool 30 minutes…..OK that’s just crazy talk. This cobbler has never lasted that long in our house without being torn into!