Blackberry Pudding Cake recipe

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Ingredients

2 cups fresh blackberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 ½ cups white sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
½ cup milk
3 tablespoons butter, melted
1 tablespoon cornstarch
1 cup boiling water

Nutrition Info

238.5 calories
carbohydrate: 48.8 g
cholesterol: 11.3 mg
fat: 4.4 g
fiber: 2.1 g
protein: 2.4 g
saturatedFat: 2.6 g
servingSize: -
sodium: 88.5 mg
sugar: 35.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.

  2. Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan.

  3. Combine 3/4 cup sugar, flour, and baking powder together in a separate bowl, stir in milk and butter. Spoon batter over blackberry mixture, covering as much as possible.

  4. Stir remaining 3/4 cup sugar and cornstarch together in a bowl, stir in boiling water until sugar and cornstarch are dissolved. Pour mixture over berry mixture.

  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

Recipe Yield

9 servings

Recipe Note

This recipe is similar to a cobbler, but we like it better. It's heavenly with a little ice cream on top! Great with blackberries, boysenberries, and tayberries.

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