Community Pick
Blackberry Pudding Cake
photo by AngelbabyConfections
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 cup sugar, divided
- 1 cup flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup milk
- 1⁄2 teaspoon vanilla
- 1 tablespoon butter, melted
- 1 pint blackberry
- 3⁄4 cup boiling water
directions
- Preheat oven to 375 degrees F.
- Mix flour, 1/2 cup sugar, baking powder and salt in medium bowl.
- Stir in milk, vanilla and melted butter.
- Spread batter in greased 9 inch deep dish glass pie plate (or 10 x 6 baking dish).
- Scatter blackberries over the batter and sprinkle with remaining 1/2 cup sugar.
- Pour boiling water over berries, place dish in oven and bake for 25-30 minutes until top is golden brown.
- Serve with ice cream or whipped cream, if desired.
- I have also substituted Italian prune plums, peaches and raspberries for the blackberries- all are good!
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Reviews
-
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. :-)
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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!!)
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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!
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RECIPE SUBMITTED BY
ktdid
United States
I've lived in Seattle for the past 20 years. I'm a scientist who works in the pharmaceutical industry and I cook for fun and relaxation. I read cookbooks like novels and have trouble passing a used bookstore without going in. My current favorite cookbooks are Pam Anderson's How to Cook Without a Book, Jerry Traunfeld's The Herbfarm Cookbook, and Shirley Corriher's Cookwise.