Tennessee Blackberry Cobbler

4 cups fresh blackberries (or 24 ounces frozen blackberries, thawed and drained)

1 1/2 cups sugar
3 Tablespoons all-purpose flour
1 Tablespoon fresh lemon juice
3 Tablespoons butter
2 cups all-purpose flour
1/4 teaspoon salt
1 Tablespoon baking powder
1 cup heavy cream, whipped
1 Tablespoon sugar

Toss berries with sugar and 3 Tablespoons flour; place in an ungreased 9-inch baking dish. Sprinkle berries with lemon juice and dot with butter. Set aside.

In a large bowl, mix 2 cups flour, salt, and baking powder. Gently fold cream into flour mixture. Place dough on floured board and knead for 11 minute. Roll dough to 1/2 inch thickness (yes, this is correct.) Cut into lattice strips or place the entire sheet of dough on cobbler. Sprinkle with sugar.

Bake at 400 degrees F for 10 to 12 minutes then reduce heat to 325 degrees and bake another 20 minutes or until golden brown.

Serves 8
rec.food.recipes/Tracy Riggs (1998)