Berry Cobbler Cake

Prize Winner in Better House & Gardens Dessert Recipe Contest (2012). Delicious and simple!

• 3 cups Blackberries
  
• 1 cup Blueberries
  
• 2/3 cup water
  

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• 1.5 cups all-purpose flour
  
• 2 t. baking powder
  
• 1/4 t salt
  

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• 1/4 cup butter (softened, at room temperature)
  
• 1 cup sugar
  
• 1 cup milk
  

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2 T butter, cut into small pieces (to dot into mixture just before baking)
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1 recipe Fluffy Cream Cheese Frosting (below)

1.  Preheat oven to 350 degrees. Lightly coat two round cake pans (8" or 9") with nonstick cooking spray. Set aside.

2.  In medium saucepan, combine berries and 2/3 cup water. Cook over low heat to release the water from the berries. 

3.  In small bowl, combine flour, baking powder, and 1/4 t salt. In large mixing bowl, beat 1/4 cup butter on medium/high for 30 seconds. Beat in sugar. Alternately, add flour mixture and 1 cup of milk. Beat on low JUST UNTIL COMBINED. Do not overmix. Spread in prepared cake pans. 

5.  Remove berries from heat. Use slotted spoon to spoon berries onto batter. Pour on remaining juice. Dot with butter. Bake 45 minutes or until lightly browned. Cool in pans, on baking/cooling racks for 45 minutes. Serve with frosting. 

Fluffy Cream Cheese Frosting

• 12 ounces softened cream cheese
• 7 ounce jar of marshmallow cream
• 1 Tablespoon lemon juice

In a mixing bowl, beat softened cream cheese until smooth. Beat in jar of marshmallow cream until combined. Beat in lemon juice. Spoon onto berry cake and serve.