Everyone loved this cake. The blackberries were freshly picked from our Thornless Blackberry vines. I lined the bottom of a deep 9" fluted pan with parchment paper and poured the blackberry topping on top of the parchment paper. Because this is a rather thick cake batter I scooped the batter onto the topping gently spread with a spatula and baked for 40 minutes. I allowed the cake to cool and turned the cake plate upside down over the cake pan and then flipped it removed the pan and slowly peeled the parchment paper. This cake sliced and served so well. A couple of our guests wanted vanilla ice cream with their serving however I preferred the cake just as it was. Thank you PamelaP for sharing your delicious recipe. I will be making this again and again.
Everyone loved this cake. The blackberries were freshly picked from our Thornless Blackberry vines. I lined the bottom of a deep 9" fluted pan with parchment paper and poured the blackberry topping on top of the parchment paper. Because this is a rather thick cake batter I scooped the batter onto the topping gently spread with a spatula and baked for 40 minutes. I allowed the cake to cool and turned the cake plate upside down over the cake pan and then flipped it removed the pan and slowly peeled the parchment paper. This cake sliced and served so well. A couple of our guests wanted vanilla ice cream with their serving however I preferred the cake just as it was. Thank you PamelaP for sharing your delicious recipe. I will be making this again and again.
Very sweet and cake like cobbler topping. I used fresh picked blackberries but found the seeds really gritty so I suppose you could use blueberries. Anyway I made the batter which seemed too thick for cake and poured it over the cooked berries. It was really thick and not easily spread within the 9 inch pan. Don't worry though because the batter eventually covered the pan top and cooked to a cobbler consistency. I will use a 1/4 cup less brown and white sugar otherwise everything else was fine!
I suspect that the size of the eggs used in this recipe affected the density of the batter for some folks. Per the baking advice of Ina Gartem - aka "The Barefoot Contessa" - I always use extra large eggs and this was not an issue.
I had some super sour blackberries in the fridge and decided to try this recipe out. Initially it was for home but had a last minute dinner to go to so decided to take it along. Safe to say it was a success!! As the other comments said the cake mixture was quite thick and I was worried that there wasn't enough of the mixture. But it turned out fine. The cake was a little dry so I might add a bit more milk next time. It was also a bit sweet so might use a tad less sugar for the cake next time. Definitely would make this again!! Really quick and easy for something so lovely!
This cake is superb! Everyone goes crazy over it....it disappears quickly. Moist and delicious! I did substitute sour cream for the milk (just because I had some in the refrigerator). Wow! Excellent!
Fantastic! I used blackberries from our vines and because I ran out of regular flour I substituted 1/2 c of rice flour. Tender cake with a lovely sugary bottom crust very buttery. Absolutely delicious and now I have a #1 recipe for all these yummy blackberries. Thank you!
I did not care for this recipe.
It was sooo good. Blackberry mixture is sweet the cale not so much. A delicious balance. Used a bundt pan. Very pretty when you flip it. The blackberry mixture would be fantastic on pancakes or waffles. Will definitely make it again.
I've made this twice now and it's delicious. I used wild blackberries from our farm and extra large farm fresh eggs. It seemed like the cake batter wasn't enough to really make a cake but it was. It turned out great. I took it to church tonight and everyone raved about it and asked for the recipe. Thanks so much for sharing this recipe.
