Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Blackberry Cobblers Cups and Blackberry Upside-Down Cake Recipe
    Lost? Site Map

    Blackberry Cobblers Cups and Blackberry Upside-Down Cake

    Blackberry Cobblers Cups and Blackberry Upside-Down Cake. Photo by awalde

    1/1 Photo of Blackberry Cobblers Cups and Blackberry Upside-Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    awalde's Note:

    With this recipes you can prepare 8-12 Blackberry cobblers cups (depending on the size) or a big blackberry upside-down cake.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cups or ...

    Units: US | Metric

    For the Filling

    For the topping

    Directions:

    1. 1
      Preheat the oven to 400 degrees.
    2. 2
      For the topping: In a medium bowl whisk together flour, sugar, baking powder and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed. In a small bowl whisk together milk, egg and Amaretto . Add this mixture to the dry ingredients and mix until just moistened. Do not over mix.
    3. 3
      For the filling: In pot heat 1/4 cup water with sugar (medium heat). When it begins to boil add 2 cups of blackberries and stir shortly. Mix together 1/2 cup of water and the cornstarch. Add this to the hot berries, stir again until it thickens. Take away from heat source, add remaining berries and butter. Stirr shortly.
    4. 4
      For the cups: Fill 1/2 of your cups with the berry mixture and top with 1 tablespoon topping. The exactly amount of cups you need depends on the cup size. Bake 15-20 minutes or until golden. Serve warm or cold.
    5. 5
      For the upside-down cake: Cover the bottom of your baking mold with baking paper. Grease bottom and sides of the mold. Poor filling and spoon topping on it. Bake 15-20 minutes or until golden. Cool completely and refrigerate at least 2 hours. Remove sides, invert carefully on cake dish and remove bottom and baking paper.

    Ratings & Reviews:

    • on November 27, 2011

      35

      Think we just are not whole wheat people for sweets-am sure others will love this recipe. I did add more milk to topping-- but maybe European measurements are different than American? Thought the filling and timing were perfect. Sort of wonder if some of the sugar that is in the filling could be put into the topping instead of the filling?? Thanks for sharing awalde.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2011

      55

      Your lovely photo got my attention and having just purchased some fresh blackberries I had to make this. The recipe was reduced to 2 servings and baked in individual ramekins. I used gluten free ingredients and left out the amaretto. These were served with a small scoop of vanilla ice cream.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2011

      55

      There was no way around it ~ By the time I went looking for fresh blackberries for this recipe I couldn't find 'em so used some that I'd frozen to use in smoothies, & that worked well enough, I thought! Made this as an upside-down cake to share with a neighbor couple & it was a huge success! Absolutely wonderful! The recipe was easy & the cake was outstanding ~ A great treat for the end of summer! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Blackberry Cobblers Cups and Blackberry Upside-Down Cake

    Serving Size: 1 (1312 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 280.0
     
    Calories from Fat 79
    28%
    Total Fat 8.8 g
    13%
    Saturated Fat 5.0 g
    25%
    Cholesterol 43.3 mg
    14%
    Sodium 196.2 mg
    8%
    Total Carbohydrate 49.1 g
    16%
    Dietary Fiber 5.4 g
    21%
    Sugars 31.7 g
    126%
    Protein 4.1 g
    8%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites