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Blackberry Pudding Cake
Blackberry Pudding Cake
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Delicious blackberry pudding cake with a hint of cinnamon and lemon, perfect with ice cream.
Ingredients:
  • 2 cups fresh blackberries
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 1.5 cups white sugar, divided
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 cup milk
  • 3 tablespoons butter, melted
  • 1 tablespoon cornstarch
  • 1 cup boiling water
Instructions:
  • Preheat your oven to 350°F (175°C) and generously grease an 8-inch baking pan.
  • Toss blackberries, cinnamon, and a splash of fresh lemon juice in a bowl until well combined. Transfer the mixture into the greased baking pan.
  • In a separate bowl, mix 3/4 cup of sugar, flour, and baking powder. Add milk and butter, and stir well. Spoon the batter over the blackberry mixture, ensuring it covers as much as you can.
  • Combine the remaining 3/4 cup of sugar and cornstarch in a bowl. Stir in boiling water until the sugar and cornstarch are dissolved. Pour the mixture over the berry mixture.
  • Bake until a toothpick inserted in the center comes out clean, approximately 45-50 minutes in the preheated oven.

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