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Blueberry Cake Cobbler
1/4 pound (1 stick) unsalted butter
2 pints blackberries
1 cup granulated sugar, plus about 2 tablespoons, divided
2 teaspoons baking powder
1 cup all-purpose flour
1 cup milk
Put the butter in a deep dish at least 9 inches in diameter. Place the dish in a cold oven and preheat to 350 degrees F.
Place the blackberries in a bowl and toss with 2 tablespoons sugar. Let stand.
Sift baking powder and flour into a mixing bowl.
Add sugar and milk and stir until blended to make a thin batter. When the butter is melted and the oven is hot, pour the batter all at once into the dish.
Pour fruit and any accumulated juice in the center of batter.
Return the dish to the oven.
Bake for about 1 hour, until the top is golden brown and a cake tester or wooden pick comes out clean.
Serve warm or at room temperature.
Yield: 8 servings