This cobbler-cake was made with wineberries, freshly picked.
This is a great recipe to use when you have some very juicy fruit and a craving for something cobbler-ish. Because it makes use of pantry staples, it’s easy to whip up in a flash. This is a treat in the winter, made with fruit that was frozen in season. (See our Blog Entry on Freezing Fresh Berries: https://www.centerforruralculture.org/post/how-to-freeze-fresh-berries) Don’t be afraid to mix fruits--peach and blueberry are divine together!
These wineberries just came off of the brambles!
1 cup sugar
2 teaspoons baking powder
1 cup whole milk (Richlands Creamery Half & Half would make it extra rich!)
4 tablespoons melted butter, plus 2 tablespoons for the pan
2 generous pints juicy berries or sliced fruit
1 tsp vanilla extract
Preheat the oven to 350 degrees. Set your rack in the middle of the oven.
Put 2 tablespoons of butter in the 8x8 pan and set it in the preheating oven.
Watch it until the butter melts, then pull it from the oven. You’ll pour the batter into it.
Mix sugar, flour and baking powder together in a bowl. Whisk to combine well. Make a well in the middle of the dry ingredients.
Pour the milk, the extract, and the melted butter into the dry ingredients.
Gently fold in the fruit.
Pour the batter into the 8x8 pan on top of the melted butter.
You'll see the butter come up around the edges of the batter. Leave it be! Here's a close-up:
Bake at 350 degrees. Check for doneness at 30 minutes--but it will likely take 40 or so. The dessert is ready when it’s golden brown on top. It will be springy but set in the middle.
Serve warm with vanilla whipped cream or topped with vanilla ice cream.
 along with or instead of the vanilla, you can use almond extract, depending on the fruit. Stone fruits love almond extract, so I always use it with cherries and peaches!