BLACKBERRY PUDDING CAKE

Blackberry Pudding Cake image

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.

Provided by Yomama

Time 1h

Yield 9

Number Of Ingredients 10

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

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan.
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.
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.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

Nutrition Facts : Calories 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, Sodium 88.5 mg, Sugar 35.5 g

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