Round up the family and head out to the pick-your-own farms! It's blueberry picking season now! Blueberry and Raspberry Cobbler are some of my family's favorite comfort-food desserts - it's super easy to make. Cobblers are even better warm from the oven and served with your favorite ice cream! Serve as dessert or for brunch.

We have quite a few pick-your-own berry farm stands here in New England and always had fun taking the kids and grandchildren out to the fields! We used to go to Roses Berry Farm (now closed for good) in Glastonbury, CT or Lyman Orchards in Middlefield, CT. Connecticut has a ton of pick-your-own farms to choose from. You can check your state agricultural website for lists, or visit your local farmer's markets.

I usually freeze blueberries or raspberries in freezer bags to use throughout the winter months for baking, or to give to the grandkids as snacks. Berries are so good in Smoothies, too!

Of course you could make this with any type of your favorite berries or canned berries. It's great with Maine Blackberries too! Total Comfort Food

Cobbler Recipes

Serve warm with homemade ice cream!

Check out my other Blueberry and Cobbler recipes

Blueberry Cake

Blueberry Pineapple Crunch cake

Sour Cream Blueberry Cake
Blueberry Muffin

Cranberry Cobbler

Easy clean up with Handmade Dish Cloths from Moomettes Crochet Shop !

Buy these pretty Handmade Dish Cloths Set directly here via Paypal https://py.pl/iP5Jr

Comfort Food Raspberry Cobbler Crisp Recipe

3 cups raspberries or blueberries (or 1 package
12 or 16 oz frozen)
2 tbl lemon juice
2/3 cup packed brown sugar
1/2 cup flour
2/3 cup quick cooking oats
1/3 cup margarine or butter, softened
3/4 tsp cinnamon
1/4 tsp salt
whip cream or ice cream

Spread washed and stemmed berries in square 8×8 baking pan, quiche dish or tarte dish
Sprinkle with lemon juice
Mix remaining ingredients except cream
Sprinkle over berries.
Microwave uncovered on high 7 to 10 min.
Let stand 10 min.

Or bake 375 degree oven for 30 minutes.
Serve warm a la mode with ice cream

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Celebrate the berry season with Sweet Raspberry Tea Cakes recipe using Sour Cream and Half & Half and raspberry jam that you can save and bookmark to your collection.

Who doesn’t love cake? They're one of the most popular desserts for birthdays, weddings, and the holidays. We eat cake for all types of parties. Spring and Summer are busy months for my family as we celebrate 3 special occasions, so I'll be busy in the kitchen baking several birthday cakes!

Sweet Raspberry Tea Cakes

Try out this delicious teacake recipe yourself. Bundt cakes and coffee cakes are easy to make, and with a simple confectioner sugar glaze, are easy to put together. Use your favorite seedless jam. Gather the grandchildren or kids in the kitchen and get them involved in learning to cook. They can help Grandmom or mom drizzle the glaze all over the cake!

Raspberries are in season now in Connecticut. Pick some berries this season at the many pick-your-own farmstands and top off the cake!

Easy clean up using these handmade kitchen dish cloths from Moomettes Crochet !

RASPBERRY TEA CAKE

• 1 cup Hood® Sour Cream
• 1 cup Hood® Half & Half
• 2 sticks unsalted butter, plus 2 Tbsp. to coat the pan
• 2 cups granulated sugar
• 2 eggs
• 1 cup seedless raspberry jam
• 2 tsp. vanilla extract
• 3½ cups all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 2 tsp. baking powder

ICING
• 2 cups confectioners' sugar, sifted
• ½ tsp. vanilla extract
• 2 Tbsp. Hood® Half & Half
• ½ pint fresh raspberries

DIRECTIONS

Cake:
Before starting, make sure all ingredients are at room temperature. Generously coat a large 6 cup Bundt pan with 2 Tbsp. of unsalted butter and set aside. Preheat oven to 325°. In a large mixing bowl, sift dry ingredients (flour, baking powder, baking soda, and salt) together and set aside. Thin out the raspberry jam with the vanilla extract in a small bowl and set aside. In the bowl of a stand mixer with a paddle attachment, cream the remaining unsalted butter until smooth. Add in the sugar and beat on high until light and fluffy. Beat the eggs in one at time, scraping down the bowl after each addition. Mix in the sour cream. Add the dry ingredients in thirds, alternating with the Half & Half, being careful to not over mix. Carefully fold in ½ of the raspberry jam mixture, but do not incorporate completely. Pour half of the batter into the prepared Bundt pan. Take the remaining raspberry jam mixture and spread it over the batter in the pan, being careful to stay away from the edges. Pour the remaining cake batter into the pan. Bake for one hour, or until a toothpick comes out clean when inserted in the center of the cake. Cool completely and remove from the pan.

Icing:

Combine the Half & Half, vanilla, and confectioners' sugar in a small bowl and stir until smooth. Pour the mixture over the top, allowing the icing to fall down the sides of the cake. Garnish the top with fresh raspberries and serve.

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Frugal New England Kitchen

Pick-Your-Own Berries | Blueberry Raspberry Cobbler | Crisp Recipe

Cobbler Recipes

Comfort Food Raspberry Cobbler Crisp Recipe

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