From Market Square to Blackberry Cobbler

I went to the Market Square Farmers Market just to browse. And if you're anything like me, you realize that "browse" means "spend all the cash you have in your wallet." Saturday, I had $20. So I bought some of these zinnias,

a carton of blackberries

and a carton of blueberries.

I found this recipe for Blackberry Cobbler that A Thoughtful Eye shared from the Blackberry Farm cookbook. I was surprised at how not complicated it was, so decided to give it a shot. 

Blackberry Farm's Blackberry Cobbler

3 cups fresh blackberries
1 1/4 cups sugar (1 cup goes with the blackberries, 1/4 goes with the flour.)
Zest and juice of 1/2 lime
1 tablespoon cornstarch
1 1/4 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon fine sea salt (didn't have this, used regular salt. Don't know what I'm missing out on...)
6 tablespoons (3/4 stick) unsalted butter, cut into small cubes and chilled
1/4 cup buttermilk (don't buy buttermilk! Do this instead.)

Preheat your oven to 350.

Pretty little lime zest. 

In a large bowl, toss the blackberries, 1 cup of sugar and lime zest.
In a small bowl (cereal bowl works great), whisk together the lime juice and cornstarch until smooth.
Drizzle the lime juice mixture over the blackberry mixture and toss to combine.
Scrape the blackberry mixture into a 10-inch cast-iron skillet and set aside. (*You can use a normal baking pan. But if you're like me and jump at any chance to buy something else to clutter your kitchen cabinets, I found mine at Target for $15.)

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and 1/4 cup of sugar.
Use your fingertips to rub the butter into the flour mixture until it is the texture of coarse meal.

(I have no idea what that means. I just kind of blended it all together and the butter was still in little chunks. I tried rubbing the butter into the flour with my fingertips, but it was more than I wanted to commit to this endeavor. Choose your own adventure -- mine didn't include a "coarse meal.") 

Make a well in the center of the flour mixture.

Pour the buttermilk into the well and stir with a fork until the mixture comes together.

Crumble the dough evenly over the top of the blackberry mixture in the skillet.

Bake the cobbler until the blackberry filling is bubbling and the topping is golden brown, about 40 minutes. Let the cobbler rest (and cool the heck down) for 10 minutes before serving. Serves 8.

Like most cobblers, this one plays well with ice cream. 

This tastes like summer. Enjoy!