Blackberry Pudding Cake

READY IN: 40mins
Recipe by ktdid

It's blackberry season in Seattle and this is one of our favorites. It's quick, easy and a few blackberries go a long way.

Top Review by French Tarte

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. :-)

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F.
  2. Mix flour, 1/2 cup sugar, baking powder and salt in medium bowl.
  3. Stir in milk, vanilla and melted butter.
  4. Spread batter in greased 9 inch deep dish glass pie plate (or 10 x 6 baking dish).
  5. Scatter blackberries over the batter and sprinkle with remaining 1/2 cup sugar.
  6. Pour boiling water over berries, place dish in oven and bake for 25-30 minutes until top is golden brown.
  7. Serve with ice cream or whipped cream, if desired.
  8. I have also substituted Italian prune plums, peaches and raspberries for the blackberries- all are good!

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