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Berry Cobbler Cake
Berry Cobbler Cake
YIELD Makes 6 servings
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INGREDIENTS
| 2 | cups (1 pint) fresh or frozen berries (blueberries, blackberries, and/or raspberries) |
| 1 | package (1-layer size) yellow cake mix |
| 1 | teaspoon ground cinnamon |
| 1 | egg |
| 1 | cup water, divided |
| 1/4 | cup sugar |
| 1 | tablespoon cornstarch |
| Ice cream (optional) | |
PREPARATION:
- Preheat oven to 375°F.
- Place berries in 9-inch square baking pan; set aside.
- Combine cake mix and cinnamon in large bowl. Add egg and 1/4 cup water; stir until well blended. Spoon over berries.
- Combine sugar and cornstarch in small bowl. Stir in remaining 3/4 cup water until sugar mixture dissolves; pour over cake batter and berries.
- Bake 40 to 45 minutes or until lightly browned. Serve warm or at room temperature with ice cream, if desired.
This recipe appears in:
Cobblers & Crisps
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