Sunday, January 15, 2012

Easy Blackberry Cake



If you are looking for an easy weeknight cake studded with delicious fruit, then this is recipe for you.  I found this over at Pioneer Woman's website.   She calls it a cobbler, but to me, cobbler is usually a fruit filling topped with a biscuit-like crust.  In this recipe you make a batter, then scatter the fruit over top, and as the cake/cobbler bakes, the fruit sinks down into the batter and releases its delicious juices.  She does have another recipe for blackberry cobbler that is more like to kind I am used to, and I will have to try it sometime.

So like I said, this is an easy weeknight recipe, and you will see why.  It's a recipe that comes together in a flash, you don't even need to get out your mixer.  You can easily throw it in the oven while you are baking dinner on the stovetop, and it will be ready by the time you are finished eating dinner.  I made mine with blackberries like the Pioneer Woman did, but I think it would be good with almost any fruit.  I would love to try cherries, blueberries, or peaches as well.


Easy Blackberry Cake

  • 1 stick of butter, melted
  • 1 cup of sugar, divided (3/4 cup and 1/4 cup)
  • 1 cup self-rising flour (or 1 cup flour, 1 1/2 tsp. baking powder, and 1/2 tsp. salt)
  • 1 cup milk
  • 2 cups blackberries 


Preheat oven to 350 degrees and butter a baking dish (I used a glass pie pan).

Melt the stick of butter in the microwave.  In a separate bowl, combine 3/4 cup sugar and 1 cup flour, slowly pour in the milk and mix well.   Then pour in melted butter, and mix until it is fully incorporated into the batter.

Rinse and thoroughly dry the blackberries.  Pour batter into the prepared baking dish and scatter the blackberries over the top of the batter.  Sprinkle the remaining 1/4 cup over the top of the cake.  (Don't skip this step, as it gives a sweet, crisp top to the cake).

Bake in the oven until the top is golden brown and a toothpick inserted into the cake comes out clean.  For me it was about 40 minutes, but the original recipe calls for up to one hour.  So check around 35 minutes, and keep close watch from there.  Remove from oven, and cool on a wire rack.  Serve alone or with ice cream or whipped cream.


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3 comments:

Steve Kimes said...

I will certainly have to try this. I live in Oregon where blackberries grow between our toes if we stand in one place too long, and I've got three really successful blackberry bushes. This sounds great.

bookcasefoodie said...

Whatever this is called, it looks delicious.

Melissa Tamminga (@oneaprilday) said...

Sounds so good! We're huge blackberry fans around here, too.
Love the new look of your blog, too!