If you have fresh fruit on hand you are THIS CLOSE to having this incredibly simple summer berry cobbler cake.
This cake is a result a failed cobbler that I tried making a few years ago. Yes this has been on the blog for a while now, I am just it some new attention. I’m assuming I forgot an egg since this recipe doesn’t have eggs, or maybe I didn’t follow the recipe right, or maybe I just really suck at baking.
Whatever happened, I am not complaining. My attempted cobbler turned into this sweet, fruity, cobbler-like-cake that I haven’t stopped making since.
ALL it takes is a some fruit, sugar, flour, salt, baking powder, milk, vanilla, and butter. My favorite combination is strawberries and blueberries, but any type of berry will work here. I bet blueberries and corn would be magical.
The fruit marinates in a little sugar, then gets poured over the batter which is poured into a pan greased with some butter.
It bakes up beautifully as it’s the perfect ratio of fruit to cake. It’s like sometimes I want to eat cake without all the cake, you know?
I HIGHLY encourage serving this with some whipped cream or vanilla ice-cream. I also highly encourage inviting over friends because you do not want to be stuck in the house with this to yourself. And if you are stuck inside with this to yourself, please don’t hate me.
ENJOY!
- 1 pound strawberries, hulled and sliced
- 1 cup blueberries
- 1/2 cup sugar, divided in half
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup whole milk (or almond milk)
- 1 tablespoon vanilla extract
- 5 tablespoons unsalted butter, divided
- Combine the strawberries, blueberries, and a 1/4 cup of the sugar. Mix and set aside for 25 minutes until the strawberries are juicy. While those are macerating, preheat the oven to 375 degrees.
- In a mixing bowl combine the flour, the remaining 1/4 cup of sugar, baking powder, and salt.
- Melt two tablespoons of the butter, then add to a bowl with the milk and vanilla extract. Mix. Add to the flour mixture and combine (there may be some lumps and that is okay). The batter will resemble pancake batter.
- When the batter is ready, melt the remaining three tablespoons of butter and pour into a 12" round or 8x8" square baking dish. Tilt the dish so the butter distributes evenly. This can be done directly in the pan in the oven!
- Pour the batter into the pan and spread evenly. Spoon the fruit evenly over the batter along with any juices from the berries. DO NOT MIX!
- Bake for 35-40 minutes. Serve warm with ice-cream, whipped cream, or my personal favorite: whipped mascarpone.
- This can be done with any type of berry or fruit. Blueberries and corn would be delicious.
- If doubling the recipe I would bake it in a 9x13" pan.
- I've also made this into two small 4" round cake pans.
Goodness, berries are just gorgeous, aren’t they? This look delicious!
Thanks Melissa!
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