There’s a sweet sweet “pick your own berries” patch near us in Northern California. We decided to go and see what they had in season and ended up having a blast. Remi joined us on our little excursion because he loves being included and blackberries are actually a good source of anti-oxidants for dogs, too!

This sweet little farm has rows upon rows of berries to pick: raspberries, blueberries, strawberries and blackberries. The strawberries weren’t in season and the blueberries were difficult to find and get to so we filled our bucket we brought from home with all shapes and sizes of blackberries (Thomas’s favorite). Between getting poked by the thorny bushes, jumping up and down when we’d find a super ripe “ready-to-eat” blackberries to pop into our mouths and Remi’s excitement when he found some shade, it was one of our favorite adventures so far this summer.

We left with just under a pound of fresh, juicy, blackberries but no plan how to use them (besides just snacking on them later). So, on the way home we picked up yellow cake mix and butter – yep! That’s it. And we made the best cobbler we’ve both ever tasted.

This is all it took:

3 cups of blackberries

1 box of Yellow cake mix

1/2 cup of butter (softened or melted)

Vanilla ice cream (optional but so scrumptious)

Pour butter into cake mix and stir until it’s texture resembles corn starch. It’s okay if it’s lumpy.

Spread blackberries at the bottom of a baking dish

Add crumbles of yellow cake mixture on top.

Garnish the top with a few more blackberries for looks.

Bake at 425 for 20 minutes or until cake mixture is golden brown and blackberries are bubbly.

Let cool + enjoy!

This is my favorite baking playlist too if you really want to get in the zone and enjoy the snazziness of being in the kitchen.