"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Dewberry Pudding Cake/Cobbler Recipe

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This recipe for Dewberry Pudding Cake/Cobbler, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Popp
Added: Thursday, February 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. fresh or frozen dewberries
1 t. cinnamom
1 t. lemon juice
1 c. flour
3/4 c. sugar
1 t. Baking powder
1/2 c. milk
3 T. butter or margarine, melted

Topping:
3/4 c. sugar
1 T. cornstarch
1 c. boiling water

Directions:
Directions:
Toss the dewberries with cinnamon and lemon juice; place in a greased 8 inch square baking dish. In a bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berrries. combine sugar and cornstarch; sprinkle over batter. slowly pour boiling water over all. Bake at 350 for 45-50 minutes or until the cake tests done.

Number Of Servings:
Number Of Servings:
9
Personal Notes:
Personal Notes:
This recipe was called "Blueberry Pudding Cake", but since we have our own dewberries, and that is what I use; I re-named it. You can use either berry.

 

 

 

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