Berry Cobbler Cake

This very berry cobbler is a beautiful combination of blackberries, blueberries, hints of lemon and cake!

Spring is in the air

We chose to RV in Florida because we were dreaming of warm weather. This day in particular, Spring was most certainly in the air. I love those joyous feelings that begin to burst inside us as nature wakes from her winter slumber. There’s just something so enchanting about the warmth that embraces you. The air smells better, the birds are chipper and the grass is greener.

An apealling day like this, granted itself to be a perfect beach day. We packed a couple sandwiches and took a short walk over to the ocean. The sun on my skin was a welcomed old friend and the beach breeze was a breath of fresh air. A glorious day indeed! A day to let your worries take a back seat, and enjoy the moment like it was made for you and just be.

A berry cobbler cake sounds very berry-liciois!

Spring to me gives me the cravings of fresh berries. When l’m feeling happy I want to reward that feeling with something sweet. Also, I had this random epiphany. Dessert on the grill? I know it’s possible because I have grilled peaches and charred pound cake (stay tuned for that one). Even grilled pears and pineapple but what about cake? Can one bake a cake on the grill? Feeling inspired by this self given challenge, I dove right in with an abundance of excitement.

Lets do this

After retrieving my 8 inch cast iron I measured and combined a cup each of fresh blackberries and blueberries, 2 teaspoons of cornstarch, 1 tablespoon each of brown sugar and lemon juice. Without delay, I gave it a good toss to thoroughly coat. I have a grand love for fresh herbs. So, I tossed in three leaves of fresh chopped basil. If that seems too unusual simply omit. Although, the flavor combination is quite exquisite. Into the cast iron it went, spreading it into in an even layer and then set aside.

An easy, eggless cake batter

Now, the real challenge began, the cake. Unsure of how this would bake on the grill or how long it could take, mug cakes immediately came to mind. My thoughts were simple, a mug cake is egg free and cooks very quickly. Viola, it’s like some kind of cake sorcery. Throughout this whole recipe I chose to use brown sugar to create a moist rich cake. I measured out a 1/2 cup of milk and added 1 tablespoon of lemon juice. Much like making a buttermilk substitution and I really wanted to incorporate lemon into this recipe. To the milk I added 1 tablespoon of vanilla extract and set the milk mixture aside.

After melting 4 tablespoons of butter and setting it aside to slightly cool, it was time to combine the dry ingredients into a medium to large bowl. Mixing 3/4 cup of flour, 1/4 cup brown sugar, a 1/4 teaspoon of salt, 1/2 teaspoon of baking powder, and a dash of cinnamon (roughly 1/8 teaspoon), a small whisk was helpful to ensure it was mixed through. After creating a well into the center I added the milk mixture followed by the melted butter.

After giving it a thorough mix, I poured the cake batter over the berry mixture. Finally, I topped it off with a pecan crumble. A crumble is optional but it makes for a pleasant crunchy crumble topping. Instead you can simply use toasted pecan bits or a sprinkle of cinnamon instead. Finally, I covered the skillet with a tight fitting lid. Alternatively you can cover with the skillet with a piece of foil. Onto to the preheated grill it went, the heat was set on low.

Lets bake on the grill

This bubbling berry cobbler cake baked in 30 to 35 minutes. The center was set and you can test its doneness by using the tooth pick or knife method. If it comes out clean, you’re good to go. I served this warm with a scoop of vanilla ice cream and a sprinkle of lemon zest. The leftovers made for an excellent breakfast treat with a hot cup of coffee!

Berry Cobbler Cake

Recipe by Christina Stawiasz @thyme.and.timberCourse: DessertDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

A very berry delicious cobbler cake!

Ingredients

• Berry Mix

• 1 cup fresh blackberries

• 1 cup fresh blueberries

• 2 teaspoons cornstartch

• 1 Tablespoon lemon Juice

• 3 basil leaves, chopped (optional)

• Cake mix

• 1/4 cup unsalted butter, melted

• 1/2 cup milk

• 1 Tablespoon lemon Juice

• 1 Tablespoon vanilla extract

• 3/4 cup all purpose flour

• 1/4 cup brown sugar

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/8 teaspoon ground cinnamon

Directions

• For the berry mix:
• Combine all the berry mix ingredients in a bowl and toss to coat. Spread the berry mixture into an even layer in an 8 inch cast iron and set aside.
• For the cake mix:
• Preheat grill to low.
• Melt the butter and set aside to cool.
• Mix milk with the lemon juice and vanilla extract. set aside.
• In a medium to large bowl, add the remaining dry ingredients and mix to throughly combine. Make a well in the center of the dry mix.
• Add the milk mixture to the well and top with the cooled, melted butter. Stir to combine, making sure it’s mixed throughly without any lumps.
• Pour cake, evenly over the berry mixture. Cover and bake on low for 30-35 minutes until the berries are bubbly and the cake is set. Test in the center with a clean knife or tooth pick.
• Serve warm!

Notes

• Optional toppings to add before baking: toasted pecans bits, crumble topping, or cinnamon.
• Serve with a scoop of vanilla ice cream & lemon zest.