Fresh fruit in the summertime is a true blessing!  I love strawberries, blueberries, peaches, and the list could go on!

I have been scouting out places to pick blackberries for the past few weeks, and now picking time has arrived.  My kids like it too.   I am sure it has something to do with the fact that I promise to make a blackberry cobbler if they will "please" brave some poison ivy and some thorns to pick the little gems.  In my younger, less hurried days, I would have made a good old-fashioned, homemade piecrust version.  But these times require desperate measures to get a confection to the table!

I am long overdue to post a recipe, especially since it is one of my hobbies that has not fallen to the wayside!  So here is an easy version that my children, and many others have loved.   Yes, some of you will be amazed at my inclusion of sugar, but it just isn't the same without it!

Blackberry Cobbler

1 pint blackberries

4 Tblsp sugar

1 cup all-purpose flour

2 tsp baking powder

1 cup suger (I did cut back a dab here)

2 eggs

3/4 cup milk

1 tsp vanilla

1 tsp grated lemon rind

Wash and dry berries.  Put berries in a 2-quart oven-proof dish and sprinkle with 4 Tbsp sugar.  Mix together the remaining ingredients until combined.  Pour over berries and back in a 350-degree oven for 45-50 minutes.  Remove from oven and let rest for 10 minutes.  Serve with whipped cream or ice cream.  YUM YUM!

Oh, and BTW, this is our wedding china.  If I had a digital camera, I could have taken my own lovely photo of the finished product, sitting on one of these plates.  Maybe someday I'll be able to afford one of the cameras that Lynn told me about...