• 6 cups fresh or frozen blackberries
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1 teaspoon grated lime peel

Sour Cream Pastry:

• 1 1/3 cups all-purpose flour
• 3 tablespoons sugar, divided
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 7 tablespoons cold butter, divided
• 1/2 cup sour cream
• 1/4 cup heavy whipping cream

Place the blackberries in a large bowl.  Combine the sugar, cornstarch and lime peel; sprinkle over the berries and gently toss to coat.  Pour the mixture into a greased 9″ square baking dish.

In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly.  Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.

Roll out to fit top of baking dish; place pastry over filing.  Trim and seal edges; cut slits in top.  Melt remaining butter; brush over pastry.  Sprinkle with the remaining sugar.

Bake, uncovered, at 375 degrees for 30 minutes.  Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown.  Cool for 15 minutes before serving.

YIELD:  6-8 servings

NOTE:  If using frozen blackberries, DO NOT thaw before assembling cobbler.