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Author Notes: I wanted to make a cobbler with all the fresh berries in my fridge, but wanted to come up with a variation on the usual biscuit crust. I love lemon cake, plus it gives me another excuse to put lemon juice in everything (I may have a lemon juice problem). So I made a berry pie filling, poured lemon cake batter over it, and it came out pretty good! If you serve it warm with vanilla ice cream it comes out even better. —FoodStampGourmet
Makes 1 9x9 pan of dessert
- 3 cups blueberries, fresh or frozen
- 1 or 2 cups blackberries, fresh or frozen
- 1/2 cup dark brown sugar, packed tight
- 1 tablespoon butter/margarine
- 1 large splash lemon juice (don't overdo it)
- 3 dashes cinnamon
- 1/4 cup cornstarch
- Mix the blueberries, butter/margarine, and sugar in a saucepan and cook them down a little over medium-high heat, about 5 minutes.
- Add cornstarch, lemon juice, cinnamon, and stir together. Add blackberries, cook another couple minutes, and remove from heat. Filling should be saucy but not too thick, since it will thicken up during cooking and cooling.
- 1/2 cup white sugar
- 3 tablespoons butter/margarine
- 1 egg
- 1 large lemon's worth of zest
- 1 large lemon's worth of juice
- 1 splash vanilla, enough to taste but not so much that it becomes vanilla cake
- 1 dash salt
- 2 teaspoons baking powder
- 1-1/4 cups white flour
- Cream sugar and shortening together, and beat in egg. Add vanilla, lemon juice and zest.
- Combine flour, baking powder, and salt. Add to wet mixture, stirring until just combined (if you mix this too hard the cake won't come out as well).
- LIGHTLY butter a 9x9 pan, or use a little cooking spray. Pour the blueberry filling in and spread out, then spoon large spoonfuls of cake batter over the filling, spreading a little. Bake at 350 on middle rack for a half-hour or so, until the cake is golden around the edges and a knife tests clean. Serve it warm with vanilla ice cream or just eat it for breakfast. Like most berry desserts, this is even better the next day.