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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. 
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Blackberry Batter Cake

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. 
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Blackberry Batter Cake, Blackberry Cake, Blackberry Cobbler
Servings: 6
Calories: 340kcal
Author: Barbara

Ingredients

Blackberry cake

  • 16 ounces blackberries, drained
  • 1 Tablespoon cornstarch
  • 3 Tablespoons butter, softened
  • 3/4 cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk

Crust Topping

  • 1/2 cup sugar
  • 1/2 Tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup boiling water

Instructions

  • 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.
    Cover the bottom of baking dish with blackberries.
  • Cream butter and sugar. Add milk and dry ingredients (flour, baking powder and salt) alternately.
    Mix together the cake batter ingredients.
  • Spread batter over blackberries.
    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.
    Mix topping ingredients together and sprinkle over batter.
  • Pour boiling water over the sugar mixture until completely wet using approximately 1/2 cups. Only use enough to wet the top.
    Pour boiling water over cake batter until just covered.
  • Bake for 45 to 55 minutes.

Notes

  • I used frozen blackberries for this blackberry cobbler recipe.  If you want to do the same, be sure to thaw and drain off any excess liquid to prevent a soupy filling.  Adding the tablespoon of cornstarch to the berries will also help thicken it up.
  • You could also use fresh blackberries in this blackberry crisp recipe if you choose.
  • The cake is so simple and yummy with only a few ingredients---butter, sugar, flour, baking powder, salt and milk.
  • This blackberry cobbler recipe is very unique with it's crunchy topping.  Sprinkle the sugar, mixture over top the cake evenly. Then, pour boiling water over the sugar mixture until it is all wet.  It will take approximately 1/2 cup boiling water.  You may not need the entire 1/2 cups; just use enough to wet the entire surface.
  • Serve this cake hot with vanilla ice cream (try our Grandma's homemade version), or serve it topped with plain old milk, just as our Dad prefers. 
  • Love fruit desserts? Try some of our favorites including Easy Cherry Crisp, Peach Batter Cake, Rhubarb Streusel, Crock Pot Peach Cobbler, Grandma's Apple Crisp, and Cherry Almond Dump Cake. 
 

Nutrition

Calories: 340kcal | Carbohydrates: 68g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 277mg | Potassium: 172mg | Fiber: 5g | Sugar: 46g | Vitamin A: 370IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 2mg