Shelly's Recipe

BLACKBERRY COBBLER CAKE

Category: Cakes

Cake
2 1/2 cups flour
1/2 cup sugar
2 tsp Clabber Girlbaking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1/2 cup cream cheese (4 oz pkg)
1/2 cup buttermilk or loose, plain yogurt
1 tsp pure vanilla extract

Topping
2-3 cups fresh blackberries (or raspberries)
1/2 cup flour
1/2 cup sugar
1/4 cup unsalted butter, in small bits

Preheat the oven to 350. Generously spray a 9-inch springform pan with nonstick cooking spray. Line a baking sheet with parchment paper.

In a food processor, blend the flour, sugar, baking powder, soda and salt. Cut in the butter and cream cheese to make a crumbly or grainy mixture. Turn out into a large bowl and mix in the buttermilk, egg and vanilla. Spoon into the prepared pan, using floured or wet fingertips to spread as evenly as possible (it is a sticky dough).

For the topping, mix he berries with flour, sugar and butter bits. Spoon onto the dough.

Place pan on baking sheet and bake for one hour or until cake is nicely golden (wherever you can see it beneath the fruit), lowering temperature to 325 if cake is browning faster than it seems to be baking through. Cool well.