Blackberry Coffee Cake

{ Blackberry Coffee Cake }

Hosting a brunch this weekend?

I love this cobbler recipe from Pioneer Woman. She calls it cobbler, but I make it as a coffee cake more often than not. I’ve made this with coconut milk instead of milk, with whole wheat flour instead of white…and it is always delicious. This recipe doubles PW’s for a full 9×13 pan of blackberry sweetness! Enjoy warm, topped with a scoop of vanilla ice cream or for breakfast or brunch!

{ ingredients }

  • 2 sticks of butter (could us vegan butter)
  • 2 1/4 cups of sugar
  • 2 cups self-rising flour (I’ve used whole wheat and it tastes just as good)
  • 2 cups milk (could use coconut milk)
  • 3 cups of blackberries, rinsed and dried (fresh or frozen)

{ directions }

  1. Preheat oven to 350 degrees.
  2. Pour 2 cups of sugar and flour into a mixing bowl, whisking in milk.  Add in the melted butter and whisk it all together. Butter a baking dish.
  3. Pour the batter into the prepared baking dish. Sprinkle blackberries over the top of the batter, distributing evenly. Sprinkle ¼ cup sugar over the top.
  4. Bake for 1 hour, or until golden and bubbly. Let cool slightly before serving.
  5. Enjoy! Yum!

Makes 12 servings. 

{ Keep Cooking in Love & Light! }

Blackberry Coffee Cake
Blackberry Coffee Cake

 

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