Blackberry Batter Cake is the perfect combination of a blackberry cake, blackberry cobbler and a blackberry crisp. It has the perfect amount of sweetness to counteract the tart of the berry. The bottom consists of a blackberry filling while the top is a simple cake with a crisp sugar topping. Topped with ice cream or plain milk (like our Dad), this recipe is a home run.
Preheat oven to 375 degrees F.
Prepare a 1 1/2 quart dish by spraying with nonstick cooking spray.
Pour blackberries into the dish. If these were frozen, be sure to thaw and drain excess liquid. Add 1 Tablespoon cornstarch into the blackberries and mix completely.
Cream butter and sugar. Add milk and dry ingredients (flour, baking powder and salt) alternately.
Spread batter over blackberries.
For the topping, mix sugar, cornstarch and salt. Sprinkle sugar mixture over the batter so that the top is completely covered.
Pour boiling water over the sugar mixture until completely wet using approximately 1/2 cups. Only use enough to wet the top.
Bake for 45 to 55 minutes.