Berry Cobbler Cake with Fluffy Cream Cheese Frosting



Nonstick cooking spray

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3 cups fresh blackberries

1 cup fresh blueberries

2/3 cup water

1/4 cup butter, softened

1 cup sugar

1 cup milk

2 tablespoons butter, cut into small pieces

Fluffy Cream Cheese Frosting:

12 ounces cream cheese, softened

1-7 ounce jar marshmallow creme

1 tablespoon lemon juice


Preheat oven to 350 degrees F. Lightly coat two 8x1-1/2-inch or 9x1-1/2-inch round cake pans with nonstick cooking spray; set aside.

For cobbler, in a small bowl combine flour, baking powder, and salt; set aside. In a medium saucepan combine berries and the water. Cook over very low heat to warm berries and release juices.

Meanwhile, in a large mixing bowl beat the 1/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until well combined. Alternately add flour mixture and milk, beating on low just until combined. Spread batter in prepared pans.

Remove berries from heat. With a slotted spoon, divide berries equally between two pans of batter. Pour juices equally over berries. Dot with the cut-up butter. Bake for 45 minutes or until lightly browned. Cool in pans on wire racks for 45 minutes. Frost before serving.

For Fluffy Cream Cheese Frosting, in a large mixing bowl beat cream cheese until smooth. Beat in marshmallow creme until combined. Beat in lemon juice. Spread on cooled cobbler cake.

Recipe shared from: