Appalachian Food

Maycle McCauley Yearout’s Blackberry Cobbler

Blackberry cobbler recipe from cades cove

I found this recipe in Recipes, Remedies & Rumors a set of cookbooks published by the Cades Cove Preservation Association. The recipe is very similar to the easy peach cobbler I shared with you a good while back-but using buttermilk instead of sweet milk and the addition of cinnamon made me want to give it a try.

Blackberry cobbler recipe from appalachia

Maycle McCauley Yearout’s Blackberry Cobbler

  • 1 quart blackberries
  • 1/4 cup butter/margarine
  • 1/2 cup water
  • 1 cup flour
  • 1 1/2 cup sugar divided
  • 1 cup buttermilk
  • 1 teaspoon lemon juice (I left it out)
  • 1/2 teaspoon cinnamon
  • 2 teaspoon baking powder (I left it out because I used self-rising flour)
  • dash of salt

Easy blackberry cobbler

Melt butter in 9 x 13 pan.

In saucepan combine blackberries, water, and one fourth to one half cup sugar depending on desired sweetness (I put the whole half cup).

Cook until mixture is hot and sugar is dissolved. Remove from heat and add lemon juice if using.

Quick blackberry cobbler recipe

Combine 1 cup sugar and flour (and baking powder if you’re using plain flour) in bowl. Stir in buttermilk and cinnamon. Pour batter over melted butter, do not stir. Spoon berries over the batter, do not stir.

Bake at 350 until top is golden brown. In my oven it took about 30-35 minutes.

Blackberry cobbler with buttermilk

The cinnamon gave the cobbler a nice taste that was a little different than any other blackberry cobbler I’ve had. I couldn’t really tell that the buttermilk made any difference-but Maycle McCauley Yearout definitely knew how to make a tasty cobbler!

Ms. Yearout also shared her memories of picking Blackberries in the cookbook. My favorite part of her writing:

“When I go back to the old homeplace and stand at the top of the hill near the old barn I can look out over the fields and the old fence rows where the blackberry patch us to be. Sometimes I think if I could only stand there long enough I maybe, could make out some images of four kids with, yes, the straw hats and berry juice on their smiling faces and hear a mom’s voice saying “don’t run up the hill or swing your bucket you will spill your berries.”

Check out this link for information on purchasing Recipes, Remedies & Rumors Volume I &II Cades Cove Preservation Association .


*Source: Recipes, Remedies & Rumors Volume I & II Cades Cove Preservation Association (recipe and excerpt).


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  • Reply
    Ed Ammons
    July 27, 2015 at 8:18 pm

    b. Ruth is back! I can breath again.

  • Reply
    July 27, 2015 at 1:56 pm

    I’ve never added cinnamon to my
    Blackberry Cobbler, but next time
    I’ll try half a teaspoon. Bet that
    will spice up the taste a bit.
    I’d like to see and hear The
    Pressley Girls at Bryson this
    Thursday if possible…Ken

  • Reply
    Pamela Danner
    July 27, 2015 at 1:02 pm

    Thank you for yet another wonderful recipe! Blackberries, YUM!

  • Reply
    b. Ruth
    July 27, 2015 at 11:15 am

    We love blackberry cobbler…Didn’t get any berries to amount to anything much this year.
    I make mine the same way except, regular milk or skim, no cinnamon, but a touch of lemon juice if the berries are especially ripe, (for a touch of tartness) otherwise no lemon.
    Guess we will wait for the peach season for some peach cobbler.
    Thanks for the new recipe! I might buy some frozen blackberries and add the cinnamon…to taste test it!
    I have sprinkled sugar and cinnamon on the crust just before it finished baking, gives a sparkly appearance to the crust with a little added flavor.
    I wonder if fresh raspberries would make a handy-dandy cobbler, since Sams/Cosco seems to have fresh ones quite often?

  • Reply
    July 27, 2015 at 10:47 am

    Yummy, yummy! The seeds get stuck in my old teeth, but I love the taste of blackberries. Good luck girls; I’ll be there in spirit.

  • Reply
    Miss Cindy
    July 27, 2015 at 7:48 am

    Yes, I got a taste and that was a fine blackberry cobbler. Blackberry cobbler is one of those fine rare things these days. There aren’t many wild blackberries left. The wild ones taste so much better than the cultivated ones.

  • Reply
    Henry Horton
    July 27, 2015 at 7:47 am

    Nice poster…if had one car would be there…now to go check on the blackberrys up t Cedar Knob.

  • Reply
    Eva Nell Mull Wike, PhD
    July 27, 2015 at 7:44 am

    SWEET! In more ways than one!
    Eva Nell

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