Berry Cobbler Cake the Editors of Publications International, Ltd.
Berry Cobbler Cake
Makes 6 servings
|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||cup water, divided|
|Ice cream (optional)|
- 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.
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