Backberry Cobbler Bread


5 c. fresh blackberries
1 1/4 c. sugar
3 1/2 tb. sifted flour
2 c. flour
2 tbs. sugar
4 tsp. baking powder
1/2 tsp. EACH: salt and cream of tartar
1/2 c. butter
1/2 c. milk

Toss blackberries with 1 1/4 c. sugar and pour into well buttered
1 1/2 qt. oblong baking dish.
Sprinkle 3 1/2 tbs. flour over the berries.
Dot them with butter, and set aside.

Into a bowl, sift 2 c. flour with 2 tbs. sugar,
baking powder, salt and cream of tartar.
Cut in butter until mixture resembles coarse meal.
With a fork, stir in milk and form the mixture into a ball.
Roll the dough out 1/4" thick on floured board.
cover the blackberries with the dough and trim the edges.
Cut a vent in the center of the dough
and sprinkle the top generously with sugar.
Bake the cobbler in a hot oven for 40 min., or until crust is golden.