The dough is more akin to a dumpling than the other cake varieties I frequently see, yet it’s almost like a blackberry cobbler. My great-grandmother made this dish for years.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- ¼ cup chilled butter, cut into small pieces
- 1 cup buttermilk
- 1 tablespoon all-purpose flour for dusting
- 6 cups blackberries
- 1 ¼ cups raw sugar
- 1 cup water
- 2 tablespoons butter
- 1 tablespoon raw sugar, or more to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Place a piece of aluminum foil on the bottom rack of the oven to catch any drippings.
- Mix 1 cup all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a large bowl. Work 1/4 cup butter into flour mixture using your hands until about half the butter has been incorporated and the rest is in pea-sized pieces.
- Make a well in the center of the flour-butter mixture; add buttermilk to the well. Stir with a rubber spatula or wooden spoon until dough just comes together.
- Lightly dust a piece of parchment paper with 1 tablespoon all-purpose flour.
- Turn dough onto the prepared parchment paper. Shape dough into a ball; wrap parchment paper around dough. Store in refrigerator while preparing the blackberry filling.
- Mix blackberries, 1 1/4 cup sugar, and water together in a large bowl.
- Melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat. Pour blackberry mixture into the melted butter and bring to a simmer. Decrease heat to medium-low; cook and stir until liquid has reduced and is thick enough to coat the back of a spoon, about 15 minutes.
- Gently drop large spoonfuls of dough evenly into the blackberry mixture; sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until lightly browned, 15 to 20 minutes. Remove from oven and allow grunt to cool for 15 to 30 minutes before serving.
Nutrition Facts
| Calories | 490 kcal |
| Carbohydrate | 89 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 10 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 680 mg |
| Sugars | 50 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I’m a cobbler kinda guy, but I also like biscuits. Seemed like a natural fit for the fresh picked blackberries. I used ginger beer when reducing the filling and it was delicious!