Sugared Berry Cobbler Cake
Sugared berry cobbler cake made with juicy frozen berries and vanilla cake batter. A warm, buttery, and easy dessert everyone will love.
Ingredients
For the Berry Cobbler Cake:
- 3 cups frozen mixed berries such as blueberries, raspberries, and sliced strawberries, divided
- 1/4 cup brown sugar
- 2 –3 tablespoons melted butter
- 1/4 teaspoon ground nutmeg
For the Vanilla Cake Batter:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter softened
- 6 egg whites or 4 whole eggs
- 1 cup milk
- 2 teaspoon vanilla extract
- 4 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter a medium cake pan (around 8x8-inch).
- In the bottom of the buttered pan, layer 1 1/2 cups of frozen berries. Drizzle the melted butter over the berries, then sprinkle with brown sugar and a touch of nutmeg.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, beating after each. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add dry ingredients to the wet, alternating with milk, and mix until a smooth batter forms.
- Pour the vanilla cake batter gently over the berry mixture in the pan, spreading evenly.
- Top the batter with the remaining 1 1/2 cups of frozen berries.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Let cool slightly before serving. Delicious warm or cold, plain or topped with whipped cream or vanilla ice cream.
Notes
- You can use any combination of frozen berries—blueberries, raspberries, blackberries, and chopped strawberries all work great.
- For a richer flavor, try substituting part of the milk in the cake batter with buttermilk.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently if desired.