Lavender Blackberry Cobbler

Filling:

1/3 c. flour

¾ c. sugar

½ t. salt

4 c. fresh blackberries

1 T. lemon juice

1 T. butter

Preheat oven to 400 degrees. Butter an 8 x 8 inch baking pan. Mix flour, sugar, and salt in a medium bowl. Add berries and lemon juice and mix gently until berries are coated with flour mixture. Pour into the buttered pan. Bake until bubbly (about 15 minutes).

Topping:

1 T. dried lavender buds

½ c. flour

2 T. sugar

1 t. baking powder

¼ t. salt

2 T. butter, melted and cooled

½ c. milk or sour cream

1 egg, slightly beaten

Whisk together the lavender buds, flour, sugar, baking powder and salt. Make a well in the center of the flour mix and pour in the melted butter, the milk, and the egg. Whisk until the batter is smooth. Carefully remove the hot pan with the berries from the oven and pour the batter over the berries. Return the pan to the oven and bake about 20 minutes until the top is lightly browned. Serve warm.