Blackberry Pudding Cake

I have made this about a dozen times now & it's perfect every time. I have tried it with blackberries, pitted cherries, strawberries & blueberries...they all work beautifully. Fresh or frozen too. The last few times I have let it cook for about 5 mins longer as it creates this gorgeous chewy strudel like texture - yummo! Also great with vanilla ice-cream, cream, or custard. I would recommend this to everyone! Thank you for providing the recipe...it's become a regular weekly highlight in our home. :-)

Fabulous, easy, and I had all the ingredients on hand. I used 2 c. frozen blackberries and the whole family devoured it :) (edited to say: this is pretty much foolproof. The second time I made, I forgot the second 1/2c. of sugar, so I topped with sifted powdered sugar once it cooled--still delicious! Also, used 1c. blackberries and 1c. cherries--still delicious!!)

What a great recipe for a quick fruit pudding cake, I used a mix of blueberries and raspberries and it was delicious, will try it with blackberries next time :) thanks!

It's August on the Canadian west coast and the walking path near my home is dripping with ripe blackberries. After making blackberry jam I was looking for something sweet n easy and came upon this recipe.<br/>The only changes I made were to use organic coconut sugar. I did not use all of the 1/2 c. of sugar used at the end ... perhaps 1/4 - 1/3 c. and it was plenty sweet enough altho my berries were very ripe and sweet. *note: blackberries do not continue to ripen once picked.<br/>Also in addition to the vanilla I added some organic almond extract. I just made it for the second time this week and added lemon extract ... both complimented the blackberries.<br/>The only reason I gave this recipe 4 stars instead of 5 is that I know there are blackberry pudding cake recipes out there that are not as easy but "might" be tastier? <br/>I thought the adding of boiling water at the end was strange but it comes out beautifully. This recipe is a keeper for it's sheer simplicity and taste!

I liked that this was a low-fat dessert and I know that the "pudding" part is what differentiates it from most cobblers; however, I didn't like the texture that the water created. It just seemed like it wasn't done (and I cooked it for 40 minutes). The overall flavor was pretty good, though.