Raspberry Cobbler Cake

Okay so, I've already posted about this recipe in years past, but we just made it this time with fresh raspberries from our garden -  and it's still the bomb-diggity! It's based off a blueberry version I did a few years back, which is based on a blackberry version the Pioneer woman posted about a few years before that.  It's so yummy though, and it has stood the test of time in this family and will become a favorite of yours too.  All you need is about an hour and two cups of ANY summer fruit and you're in business.

So hey there, do you have a cup of berries lying about?

Raspberries, fresh from the garden

How about 2 cups of raspberries?

My favorite fruit!

Well then you're all set.  Grab the flour, sugar, butter, milk, and you're ready to make this little baby.

Raspberry Cobbler Cake - these raspberries are about to dive to the bottom of the pan.

The most magical part of this dessert is that you pour the batter into the bottom of the pan, and then sprinkle the fruit on the top, but while it bakes the cake rises to the top and the fruit sinks to the bottom.

Raspberry cobbler cake... it's like magic.

After that scoop it up and serve it with a scoop of vanilla ice cream or a dollop of whipped cream. A delicious treat on a warm summer evening. 

Raspberry Cobbler Cake - The edges get all crisp and chewy

Here's the thing... if you've ever had a raspberry scone from the Puyallup Fair, this dessert served warm reminds me of that fantastic raspberry jam flavor!

Good from all angles! Delicious from all angles!

If you would like the play by play of the blueberry version, CLICK HERE and then all you will need to change is 2 cups of raspberries for the 2 cups of blueberries (or blackberries, or cut up peaches). The best thing about this recipe is that you can whip it up in an hour for the family or guests alike and they will be impressed.

Here's the blueberry version from yesteryear!  Still amazing!

Blueberry Cobbler Cake

Enjoy!