Blackberry Cobbler Cake W Lemon Glaze Recipes

BLACKBERRY COBBLER CAKE W/ LEMON GLAZE

Blackberry Cobbler Cake w/ Lemon Glaze image

Another variation on the infamous cake mix & pie filling cake. This particular flavor was requested by a family friend and she assured me that she'll want another soon!

Provided by Toni Thompson

Categories Cakes

Time 1h10m

Number Of Ingredients 5

Ingredients

1 box white cake mix
1 box hershey's white chocolate pudding mix
3 eggs
1 tsp lemon extract
1 can(s) blackberry pie filling

Steps:

1. 1. Preheat oven to 325 2. Put cake mix and pudding mix together in a bowl 3. Add eggs one by one mixing before adding the next egg 4. stir until moist (batter will be lumpy if mixing by hand). Add Lemon extract 5.Fold in the pie filling 6.Pour mixture into a greased bundt pan Bake at for at least 1 hour or until done *let cake cool before glazing*
2. Lemon Glaze 2 cup Powdered sugar 2 tbsp Lemon Juice 2 tbsp milk Lemon zest Slowly add lemon juice and milk to powdered sugar. stir until smooth. Add more liquid to adjust flavor and/or to thin out glaze. Pour over cooled cake. Sprinkle with lemon zest (optional)

BLACKBERRY COBBLER CAKE

Blackberry Cobbler Cake image

Make and share this Blackberry Cobbler Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
2 1/2 cups fresh blackberries
1/2-1 cup sugar (subjective ingredient so add according to your taste)

Steps:

Mix blackberries and sugar; let stand 20 minutes or until fruit syrup forms.
Mix together flour, baking powder, salt, and milk in ungreased 8 inch square pan; stir in butter until blended; spread evenly in pan.
Spoon blackberries over batter.
Bake at 375 degrees for 45-55 minutes or until dough rises and is golden.
Serve warm.

Nutrition Facts : Calories 246.4, Fat 13, SaturatedFat 8, Cholesterol 34.8, Sodium 353.2, Carbohydrate 30.4, Fiber 2.8, Sugar 14.7, Protein 3.4

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