• The Southern Lady Cooks

    Promote Your Page Too

  • Click Image to Follow The Southern Lady on Pinterest

  • Click image to follow The Southern Lady on Twitter

  • CONTACT ME

    My e-mail address: the [email protected]
  • MY PAST POSTS

  • Featured Author
    Featured Author
    view my recipes
    Featured Author
  • Foodbuzz
  • Very Good Recipes
    My recipes are on
    Very Good Recipes
  • Recipe Categories

BLACKBERRY PUDDIN’

Blackberry Puddin' - TSLCThis recipe for Blackberry Puddin’ will become one of your favorites with whipped cream or ice cream.  Serve it to your family and guests for a great dessert and you won’t have any left.  I love it for breakfast with coffee in the mornings and  it is good with milk poured over it, too.  I always ate cobbler as a child with milk poured over it and I like this puddin’ that way.

1 1/4 cups white granulated sugar, divided

6 tablespoons butter, softened

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup evaporated milk (can use regular milk)

1 teaspoon almond extract (can use vanilla extract)

2 to 2 1/2 cups fresh blackberries (could use frozen)

2 cups boiling water

In a large mixing bowl with a mixer cream 1 cup sugar with the 6 tablespoons butter.  In a bowl whisk together the flour, baking powder and salt.  Pour the flour mixture into the sugar and butter and continue mixing with mixer. Add the milk and almond extract mixing well.  Spray a 3 quart casserole dish with cooking spray and spread the flour mixture into the bottom of the dish.  Cover with blackberries and sprinkle the remaining 1/4 cup of sugar over the berries.  Bring 2 cups water to a boil and pour over the blackberries. DO NOT MIX. Bake in a preheated 350 degree oven for 55-60 minutes until golden brown on top. Let cool for about 20 minutes before serving.   Makes 8 to 10 servings.  Enjoy!

Blackberry Puddin' - TSLC (2)

If you like this recipe, you might also like my recipe for Old-Fashioned Banana Pudding.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

21 Responses

  1. I made this today in two foil 8 1/2 inch cake pans. One for my house..one for an elderly woman who no longer cooks. It came out fabulous..picked up Brusters vanilla ice cream to go with it for her. Thanks for another great recipe!

  2. I made this and it turned out okay – would like it better if less bread texture and more pudding.

  3. This looks really good. Could use just about any fruit too. Love your site!

  4. for several days I have not seen any thing from your site. Why?

    • If you are talking about on Facebook they have cut down who sees our pages on there. You have to stay active on the page in order to keep me in your newsfeed. If you “Like”, “Share” and “Comment” on the posts it should keep you active. Go to the site and make comments and such on several posts and continue to do so. This should keep me in your newsfeed. I don’t want to lose you.

  5. I have been looking for an old fashion recipe for white bread. My father-in-law used to make the best bread that I have ever eaten.Do you have a good white bread recipe?

    • The only one on the site is a sourdough bread recipe, Bonnie. You can find it under breads on the right hand side of any page on the website.

  6. JUST MADE THE BLACKBERRY COBBLER YESTERDAY FOR MY HUSBAND….HE LOVED IT!! THANKS FOR THE GREAT RECIPE.

  7. Looks good and I have those berries in my freezer.
    Thank you for this recipe.

  8. I pinned this so I can make it this weekend. My husband loves Blackberries.

  9. Can’t wait to try this, thanks. What do you think about peaches, either frozen or fresh? Or do you have a different recipe for peach cobbler?

    • There are several cobbler recipes on the site. Look on the right hand side of any page and click on cobblers.

  10. I want to try this recipe as it looks so good.

  11. I wonder if fresh strawberries would work. We are in Florida and at the peak of strawberry season.

    • Yes, I think they would Gaile. Some people on FB have made it already using blueberries and it worked fine.

  12. I love your comment about pouring milk over the cobblers…my grandma made a delicious sweet potato cobbler when I was a little girl, and she always poured sweet milk over it when she would take it out of the oven. Your recipes are always good!

  13. This looks great! Love blackberries! Can’t wait to make it!!

  14. We call this cobbler in my neck of the woods. It is very delicious with any kind of fruit.

  15. Yet another super yummy recipe – I’m going to open a new ‘folder’ on my Pinterest page just for your posts!!

    • Yes, I think you could use blueberries, Susan. It may take more blueberries though. That is probably the only thing I would do different.

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.