Jump to recipe
Yields:
6 - 8 serving(s)
Prep Time:
10 mins
Total Time:
1 hr 10 mins
Fruit cobbler is one of the best summer desserts—and the best part is definitely the buttery, sugary biscuit topping! This blackberry cobbler cake is the best of both worlds: it combines the sweet, dense perfection of a pound cake with the burst-fruit goodness and the crunchy, sugar-coated topping of a cobbler. There's only one thing left to decide: which flavor of ice cream to pair with it!
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Ingredients
- 3/4 cup
unsalted butter, softened, plus more for the pan
- 1 1/2 cups
plus 1 tbsp. granulated sugar, divided
- 1 1/2 cups
all-purpose flour
- 1 1/2 tsp.
baking powder
- 1/2 tsp.
salt
- 3
large eggs, at room temperature
- 2 tsp.
vanilla extract
- 2 tsp.
lemon zest
- 1 1/2 cups
fresh or thawed frozen blackberries, plus more for topping
Ice cream, for serving
Directions
- Step 1Preheat the oven to 350°.
- Step 2Using a stand or hand mixer, beat the butter and 1 1/2 cups of sugar at medium speed until light and fluffy, about 3 minutes. Add the flour, baking powder, salt, eggs, vanilla, and lemon zest; beat at medium speed until smooth, about 1 minute.
- Step 3Butter a 9-inch springform or cake pan and spread the batter evenly into the pan. Scatter the blackberries evenly over the batter, then sprinkle with the remaining 1 tablespoon of sugar. Bake until the top is golden brown and a wooden pick comes out clean, about 1 hour.
- Step 4Let cool about 1 hour before slicing. Serve with more blackberries and ice cream, if you like.
Using a springform pan for this cake makes slicing and serving super easy, but a regular 9-inch cake pan will work just fine.
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