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Berry Cobbler Cake

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I love summer. I love the long, care-free days and relaxed summer feelings. Especially when those summer days are spent enjoying holidays, activities, and outdoor adventures with friends and family.

The Fourth of July epitomizes everything I love about summer; a relaxed, happy holiday that can be spent at the beach, on the lake, adventuring, or having a super chill cook-out with friends.

I love a good excuse to gather with friends and cook-out. Something about food cooked on the grill just makes it taste so much better. But, as much as I love food cooked on the grill, my favorite part of a cook-out is really dessert.

I have been making this Berry Cobbler Cake on repeat this summer. And it is the dessert you will want to eat over and over. The cake sinks down into the berries and makes this insanely good, gooey, bread-pudding-like cake. Serve it warm with some vanilla ice cream for some summer magic!

Berry Cobbler Cake

For the berry filling:

  • 1 1/2 cups frozen blueberries 
  • 1 cup frozen blackberries 
  • 3/4 cup frozen raspberries 
  • 1/2 cup, plus 1 Tbsp cane sugar
  • 1 tsp fresh lemon juice 
  • 1/4 tsp sea salt 
  • 1 Tbsp vanilla extract 
  • 1 Tbsp tapioca flour 

Directions:

  1. Take your eggs out of the refrigerator and bring to room temperature. (2 eggs from the cake recipe below.)
  2. Place the berries in a large bowl and sprinkle with the sugar, lemon juice, salt, vanilla, and tapioca flour. Stir until everything is evenly coated.
  3. Set the berries aside for 30 minutes. 
  4. Give the berries a good stir.
  5. Scoop the berries into an 8×8 dish, or, pie plate.  
  6. Preheat your oven to 350F. 
  7. Make the cake batter. 

For the cake:

  • 2/3 cup cane sugar
  • 1/4 cup coconut oil, melted
  • 2 eggs (room temperature)
  • 2/3 cup unsweetened coconut milk yogurt* 
  • 1 Tbsp vanilla extract 
  • 1 cup almond flour
  • 3 Tbsp tapioca flour
  • 1/2 tsp baking powder 
  • 1/4 tsp sea salt

Directions for the Berry Cobbler Cake:

  1. Beat the sugar and coconut oil together until combined. (I use a whisk and beat by hand, but you can use a mixer if you like.)
  2. Add the eggs and beat for an additional 3-5 minutes. (Make sure your eggs are at room temperature, otherwise your coconut oil will freeze and not cook properly. If you forget to take your eggs out early, put them in a bowl of warm water for 5-10 minutes; this will bring them to room temperature.)
  3. Add the coconut milk yogurt and vanilla extract and whisk until the yogurt is completely combined (about a minute). 
  4. Pour in the dry ingredients and mix until just combined. 
  5. Pour the cake batter over the berries and bake for 35-40 minutes, until the cake is done and golden brown. (Watch closely, the cake browns quickly. You can test the center of the cake with a wooden skewer. The cake will remain moist in the center, but should not be soupy. The finished cake has a bread-pudding-like texture: a bit moist and gooey.)
  6. Allow the cake to cool and set for 10 minutes. Serve warm with a scoop of your favorite vanilla ice cream.

*Do not replace the yogurt with milk. The yogurt is necessary for the taste and texture of the cake. Milk will make the cake soupy. See my recipe for coconut milk yogurt to make your own coconut milk yogurt, or, buy a thick-style coconut milk yogurt like Culina.

You may want to put some aluminum foil on the rack below the cobbler; this will help catch any spills if your cobbler bubbles over a bit.