Best 7 Blackberry Cobblers Cups And Blackberry Upside Down Cake Recipes

BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°F.
• In a medium pot, combine blackberries, 1 cup sugar, and water. Bring to a boil, reduce heat to a simmer, and cook for 5 to 10 minutes until reduced and thickened, stirring occasionally. Remove from heat.
• While blackberries are cooking, whisk together flour, remaining 1/2 cup sugar, baking powder, and salt in a large bowl. Slowly blend in milk and vanilla and mix until batter is smooth.
• Put butter (sliced into 6 equal pieces) in a 9 by 13-inch baking dish and place in preheated oven for a couple of minutes to melt. Remove dish from oven and tilt so that butter evenly coats the bottom. Slowly pour batter over melted butter. Gently spoon berries and syrup evenly over batter without stirring.
• Bake for 30 to 35 minutes or until cobbler is light golden brown and tests done with a toothpick inserted in the center. Serve warm with vanilla ice cream or fresh whipped cream.

MAMA'S BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°. Pour 1/2 cup melted butter into an 8-in. square baking dish. In a small bowl, combine flour, 1 cup sugar, milk and vanilla until blended; pour into prepared dish. In another bowl, combine blackberries, remaining 1/2 cup sugar and remaining 2 tablespoons melted butter; toss until combined. Spoon over batter., Bake until topping is golden brown and fruit is tender, 45-50 minutes. Serve warm.

BLACKBERRY COBBLER

Steps:

• In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
• In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
• Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

BLACKBERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
• Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
• Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.
• Pour batter over blackberry mixture in the 9-inch cake pan.
• Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.

BEST IN SHOW BLACKBERRY COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Whisk 1/2 cup sugar together with the flour and baking powder in a mixing bowl. Stir in the milk and margarine until a batter forms. Scrape into the prepared baking dish. Add the blackberries, and sprinkle with 1/2 cup sugar. Pour in the water.
• Bake in the preheated oven until the batter has risen and the top is brown, 45 minutes to 1 hour. Cool before serving.

BLACKBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F.
• In a 10-inch cast-iron frying pan or a 9x2-inch cake pan over low heat, melt butter or margarine.
• Stir in brown sugar until blended. Remove from heat.
• Sprinkle lemon zest over the brown sugar. Sprinkle chopped nuts over the top.
• Arrange the blackberries in an even layer over the nuts; set aside.
• In a large bowl, combine flour, sugar, baking powder, and salt.
• Add egg, milk, and butter; beat 2 minutes.
• Add lemon zest, lemon juice, and vanilla extract; beat 2 minutes.
• Pour over blackberries in frying pan, spreading evenly.
• Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.
• Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert.
• Serve warm.

BLACKBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 400°F.
• Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.
• Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.
• Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.
• Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.
• Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.