Preheat the oven to 350°F, and spray a 9x13 baking dish with non-stick cooking spray. Then, set aside.
Combine the flour and 2 cups of sugar in a large bowl. Pour in the milk and melted butter, and whisk until a smooth batter forms.
2 cups self-rising flour, 2 cups granulated sugar, 1 ½ cups whole milk, ½ cup unsalted butter
Transfer the batter to the prepared baking dish and smooth into an even layer. Distribute the blackberries over the top of the batter, reserving about ¼ cup of blackberries for later.
1 3/4 cups blackberries
Sprinkle the remaining ¼ cup of granulated sugar over the blackberries.
¼ cup granulated sugar
Bake for 45-50 minutes. The blackberries will sink into the batter and the cobbler will be golden brown and bubbling. Remove from the oven, and top with the remaining blackberries. Sprinkle on the demerara sugar, and bake for an additional 10 minutes.
¼ cup demerara sugar, ¼ cup blackberries
Allow the cobbler to cool for 15-20 minutes. Then, serve warm with ice cream.
vanilla ice cream
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of cobbler without ice cream. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Feast Your Eyes Photography.