Connecting Columbia Union Seventh-day Adventists

Photo by Joel Springer

Blackberry Cake Top Recipe

Recipe by Eileen Wright Lester


3 16 oz. packages frozen blackberries 3 cups sugar
6 tablespoons butter, cubed
1⁄2 teaspoon vanilla
3 cups our 3⁄4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
3⁄4 cup oil
2 eggs
1 3⁄4 cups milk


Preheat oven to 375°. In a large pan, add frozen blackberries, sugar and butter. Heat through, and keep hot while you prepare the batter. Keep stove setting medium to medium/high. Stir ingredients occasionally, so the sugar does not settle and caramelize. Sift dry ingredients in a medium mixing bowl. Add oil, eggs, milk and vanilla. Stir together. Pour hot blackberry mixture into a 9 x 13 baking pan until it is half full. (Careful, it will splatter!) Using a large ladle, drop spoonfuls of batter on top of the hot berries, three across the narrow end and four down the long side. Repeat this process with the remaining berries and batter to ll a second, smaller pan. Bake immediately for 25 minutes. Tops should be golden.


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