Blackberry Cobblers Cups and Blackberry Upside Down Cake
Indulge in the sweet-tart flavor of summertime with this duo of irresistible blackberry desserts: Blackberry Cobbler Cups and Blackberry Upside Down Cake. Perfectly ripe blackberries are the star of both recipes, delivering bursts of juicy sweetness in every bite. The cobbler cups are easy, individual-sized treats with a golden, sugar-dusted crust, making them ideal for casual gatherings. Meanwhile, the upside-down cake features a luscious layer of caramelized blackberries topped with a moist, buttery vanilla cake for an elevated yet approachable dessert. With simple ingredients like fresh blackberries, brown sugar, and a hint of vanilla, these recipes highlight the beauty of seasonal fruit while offering versatile serving options. Treat your family and friends to these baked delights, perfect for celebrations, potlucks, or an indulgent weeknight dessert.
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Recipe Information
Ingredients
- 4 cups Fresh blackberries
- 1.75 cups Granulated sugar
- 2 cups All-purpose flour
- 1.25 cups Unsalted butter
- 1.5 cups Milk
- 2.5 tsp Baking powder
- 0.5 tsp Salt
- 2 tsp Vanilla extract
- 0.5 cup Brown sugar (for upside-down cake)
- 2 Eggs (for upside-down cake)
- 0.5 tsp Baking soda (for upside-down cake)
Instructions
Preheat your oven to 375°F (190°C) and butter an 8-cup muffin tin for cobbler cups or a 9-inch round cake pan for the upside-down cake, depending on which dessert you are making.
Divide the fresh blackberries: use 2 cups for cobbler cups and the remaining 2 cups for the upside-down cake. Rinse well and pat dry.
For Blackberry Cobbler Cups: In a mixing bowl, combine 1 cup of granulated sugar, 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Stir to mix evenly.
Add 1/2 cup of milk and 1 teaspoon of vanilla extract to the dry mixture for the cobblers. Stir until a smooth batter forms.
Distribute the batter evenly across the 8 muffin cups. Top each with a generous layer of blackberries, approximately 1/4 cup per cup.
Sprinkle 1 tablespoon of granulated sugar over the blackberries in each muffin cup. Bake for 25-30 minutes, or until the tops are golden brown and a toothpick comes out clean. Let cool slightly before serving.
For Blackberry Upside Down Cake: Melt 1/4 cup of unsalted butter in a saucepan. Add 1/2 cup of brown sugar and cook over medium heat until the sugar dissolves and is bubbly. Pour this mixture into the prepared cake pan and spread evenly.
Arrange the remaining blackberries in a single layer over the caramel mixture in the cake pan.
In a large bowl, cream together 1/2 cup of unsalted butter and 3/4 cup of granulated sugar until light and fluffy. Add 2 eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of milk, beginning and ending with the dry ingredients. Mix until just combined.
Carefully pour the batter over the blackberries in the cake pan, smoothing the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes, then invert it onto a serving platter. Serve warm or at room temperature.
Nutrition Facts
Calories |
4290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 3279 mg | 143% | |
| Total Carbohydrate | 729.4 g | 265% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 513.5 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 837 mg | 64% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2087 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
