Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 3 Tbsp. cornstarch
• 1 1/2 cups sugar, divided
• 6 cups fresh blackberries
• 1/2 cup butter, softened
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1 (8oz.) container sour cream
• 1/2 tsp. baking soda
• Butterscotch Bourbon Sauce:
• 1 1/2 cups firmly packed light brown sugar
• 1/2 cup butter
• 3/4 cup whipping cream
• 3 Tbsp. bourbon

Directions

1. Preheat oven to 350 degrees. Stir together cornstarch and 1/2 cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11 x7 inch baking dish.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 1 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition.
3. Combine flour and baking powder. Stir together sour cream and baking soda. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon batter over berry mixture.
4. Bake at 350 degrees for 45 minutes; shield loosely with aluminum foil to prevent excessive browning, and bake 20 to 25 minute or until a wooden pick inserted in center of cake topping comes out clean.
5. Drizzle each serving with Butterscotch Bourbon sauce, if desired.

6. Variation: Summer Fruit cobbler:

7. Substitute 3 cups coarsely chopped, peeled fresh nectarines; 2 cups fresh blueberries; and 1 cup fresh raspberries for blackberries.

8. Butterscotch-Bourbon Sauce:

9. Cook brown sugar and butter in a large heavy saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and mixture is smooth. Bring mixture to a boil, stirring constantly; boil, stirring constantly, 3 minutes. Remove from heat, and stir in Bourbon. cool 20 minutes.

10. makes 2 cups

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