Pioneer Woman Blackberry Cobbler Cake

Pioneer Woman blackberry cobbler cake is an easy summer dessert made with butter, fresh blackberries and lemon zest, ready in 1 hour 10 minutes. This make-ahead pound cake dessert fits Fourth of July cookouts, summer potlucks, picnics and relaxed Sunday dinners.

Beat the butter and sugar for a full 3 minutes until it turns light and fluffy, because that is what gives the cake its tender crumb. Cut it short and the cake bakes up dense and heavy instead of soft.

Scattering the blackberries over the top of the batter lets them sink and burst into soft pockets as the cake bakes, much like a real cobbler. The last tablespoon of sugar sprinkled over the fruit melts into a crisp, crackly crust that a plain pound cake never gets.

Pioneer Woman Blackberry Cobbler Cake

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

520

kcal

A dense, buttery pound cake batter bakes around juicy blackberries that sink and burst as it cooks. The sugar-dusted top turns golden and crackly, so each slice has a soft crumb under a light crunch.

Ingredients

• 3/4 c. unsalted butter, softened, plus more for the pan
  

• 1 1/2 c. plus 1 tbsp. granulated sugar, divided
  

• 1 1/2 c. all-purpose flour
  

• 1 1/2 tsp. baking powder
  

• 1/2 tsp. salt
  

• 3 large eggs, at room temperature
  

• 2 tsp. vanilla extract
  

• 2 tsp. lemon zest
  

• 1 1/2 c. fresh or thawed frozen blackberries, plus more for topping
  

• Ice cream, for serving
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then butter a 9-inch springform or cake pan so the cake lifts out cleanly later.
• Cream the butter: Beat 3/4 cup softened butter and 1 1/2 cups of the sugar with a stand or hand mixer at medium speed. Keep going for about 3 minutes, until the mixture looks light and fluffy.
• Mix the batter: Add 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 3 eggs, 2 teaspoons vanilla and 2 teaspoons lemon zest. Beat at medium speed for about 1 minute, until the batter is smooth.
• Fill the pan: Spread the batter evenly into the buttered pan. Then scatter 1 1/2 cups blackberries over the top and sprinkle with the remaining 1 tablespoon sugar.
• Bake the cake: Bake for about 1 hour, until the top is golden brown. A wooden pick inserted in the center should come out clean.
• Cool and serve: Let the cake cool for about 1 hour before slicing. Then serve each slice with extra blackberries and a scoop of ice cream.

Tools for this recipe

• Nordic Ware 9-inch springform pan, KitchenAid Artisan 5-quart stand mixer, Microplane zester grater, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blackberries for this cobbler cake?

Yes, thawed frozen blackberries work just as well as fresh ones. Pat them dry with a paper towel first so the extra juice doesn't make the top soggy.

How do I store leftover blackberry cobbler cake?

Cover the cake and keep it at room temperature for a day, or in the fridge for a few days. Warm a slice briefly before serving, since the butter in the crumb firms up when cold.

Can I make this cake ahead of time?

Yes, it bakes and cools well in advance, so it suits a party. Keep it covered and add the ice cream and fresh blackberries only when you serve it.

Do I need a springform pan?

A regular 9-inch cake pan works fine here. Just butter it well and let the cake cool fully before you slice, so the pieces come out clean.

What is the most common mistake with this cake?

Slicing it while it's still hot is the big one, because the warm fruit and crumb haven't set yet. Waiting the full hour gives you neat slices that hold together.