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Blackberry Pudding Cake

Rated as 4.33 out of 5 Stars

"This recipe is similar to a cobbler, but we like it better. It's heavenly with a little ice cream on top! Great with blackberries, boysenberries, and tayberries."
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Ingredients

1 h servings 238 cals
Original recipe yields 9 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
  2. Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan.
  3. Combine 3/4 cup sugar, flour, and baking powder together in a separate bowl; stir in milk and butter. Spoon batter over blackberry mixture, covering as much as possible.
  4. Stir remaining 3/4 cup sugar and cornstarch together in a bowl; stir in boiling water until sugar and cornstarch are dissolved. Pour mixture over berry mixture.
  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

Footnotes

  • Cook's Notes:
  • You can use frozen berries instead of fresh.
  • I keep a frozen lemon in a resealable bag in the freezer. When a recipe calls for a small amount of lemon juice, I grate some of this lemon and use that - peel and all.

Nutrition Facts


Per Serving: 238 calories; 4.4 g fat; 48.8 g carbohydrates; 2.4 g protein; 11 mg cholesterol; 88 mg sodium. Full nutrition

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Reviews

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I used frozen blackberries that I had flash frozen. Don't know if it was supposed to come out like a pudding but mine didn't. It was more like a watery sauce. The cobbler part was golden brown a...

I liked the flavor of the dessert but it was entirely too runny. If I make it again I will probably toss my berries in flour first. I may also use more cornstarch. That may help it thicken some....

I thought it was a little sweet, will cut back 1/2 cup of sugar next time also would use two tablespoons of cornstarch to make a thicker syrup. Used fresh berries thought t was really good!