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BLACKBERRY DUMP CAKE

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Cook Time: 1 hour 5 minutes
Servings: 8

Ingredients

  • 1 stick butter (this is the perfect time to use high fat European butter, Kerrygold and Plugra are my favorites)
  • 1-1/4 cup sugar
  • 1 cup self-rising flour (don’t have self-rising? No problem! Add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt to all-purpose flour, mix and VOILA you now have self-rising flour!)
  • 1 cup whole milk
  • 2 cups blackberries (fresh or frozen), rinsed and pat dry (if fresh)

Instructions

  • Melt butter in a microwavable dish.
  • Pour 1 cup of sugar and all of the flour into a mixing bowl, whisking in milk. Mix well.
  • Then, pour in melted butter and whisk until all ingredients are fully combined. Don’t overmix though. Mix just until the ingredients are incorporated.
  • Butter a baking dish. I use a 9x12 which works great and creates a thinner cake. If you want a thicker cake, feel free to use a smaller baking dish. A smaller baking dish means it will take a bit longer to cook because the cake will be thicker, so add cooking time in 5 minute increments.
  • Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
  • Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.
  • Serve with a heaping spoonful of vanilla ice-cream, whipped cream or both!