Blackberry Cobblers Cups And Blackberry Upside Down Cake Recipes

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.

GRANDMA'S BLACKBERRY CAKE

Steps:

• Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.

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 COBBLERS CUPS AND BLACKBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 400 degrees.
• 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.
• 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.
• 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.
• 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.

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.

FRESH BLACKBERRY COBBLER

Steps:

• In a large saucepan, combine 1/2 cup sugar and cornstarch. Stir in blackberries and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a 1-1/2-qt. baking dish coated with cooking spray., In a small bowl, combine the flour, baking powder, salt and remaining sugar; cut in shortening until crumbly. Add milk; stir into flour mixture just until moistened. Drop by tablespoonfuls onto hot fruit. , Bake at 400° for 25-30 minutes or until topping is golden brown. Serve warm with ice cream if desired.