Start by placing your fresh or thawed blackberries in a large boiler or saucepan. Add a stick of butter to the blackberries. You can also sprinkle some sugar at this stage if desired.

Gently heat the blackberries on high until they come to a boil. Once boiling, reduce the heat to medium and let them simmer for about 10 minutes. This will create a delicious berry syrup.

Sift your all-purpose flour in a separate bowl. Remember, for the fluffiest dumplings, stick with White Lily flour.

Slowly add buttermilk to the flour, mixing until you achieve a stiff dough. Make sure it’s not too sticky; if needed, add more flour.

Roll out the dumpling dough thinly on a floured surface. It should be as thin as paper.

Once your blackberries have simmered, turn off the heat. Carefully transfer the blackberry mixture to a casserole dish.

Lay the thinly rolled dumpling dough over the blackberries. Don’t worry if it doesn’t cover the entire surface; it will puff up beautifully during baking.

Dot the dumpling dough with small pieces of butter and sprinkle a touch of sugar over the top for a sweet, crispy crust.

Preheat your oven to 375°F (190°C). Place the casserole dish in the preheated oven and bake for about 20 minutes, or until the dumpling crust is golden brown and cooked through.

Once the cobbler is done, remove it from the oven and let it cool for a few minutes.

Serve your Brenda Gantt Blackberry Cobbler warm, preferably with a scoop of vanilla ice cream for that extra indulgence.