Blackberry Pudding Cake

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 239 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

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