Mixed Berry Cobbler Cake (Printable)

A quick dessert featuring juicy mixed berries topped with a tender golden cobbler crust.

# What You Need:

→ Berries

01 - 1/2 cup mixed berries (fresh or frozen; e.g., blueberries, raspberries, blackberries, strawberries)

→ Cobbler Batter

02 - 3 tablespoons all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon baking powder
05 - Pinch of salt
06 - 2 tablespoons milk
07 - 1 tablespoon unsalted butter, melted
08 - 1/4 teaspoon vanilla extract

→ Topping (optional)

09 - 1/4 teaspoon coarse sugar or brown sugar

# How-To Steps:

01 - Lightly grease a large microwave-safe mug (12–14 oz).
02 - Place the mixed berries into the mug. Chop larger berries into bite-sized pieces if necessary.
03 - In a small bowl, whisk together flour, granulated sugar, baking powder, and salt until evenly combined.
04 - Stir milk, melted unsalted butter, and vanilla extract into the dry mixture until forming a smooth batter.
05 - Spoon the batter evenly over the berries in the mug without stirring.
06 - Optionally, sprinkle coarse sugar or brown sugar over the batter surface.
07 - Cook on high power in the microwave for 1 minute 30 seconds to 2 minutes, until the top sets and berries bubble.
08 - Allow to cool for 2 minutes before enjoying warm, optionally with vanilla ice cream.

# Expert Suggestions:

01 -
  • It's ready in 7 minutes flat—faster than delivery, fresher than any bakery, and entirely yours.
  • The berries stay juicy and tart while the cobbler topping goes golden and tender, giving you two textures in one perfect bite.
  • You get that whole warm-from-the-oven feeling without heating your kitchen or dirtying half your dishes.
02 -
  • Don't skip the cooling time—those 2 minutes make the difference between a warm pudding and actual cake with texture you can bite into.
  • Your microwave's power matters; start at 1 minute 30 seconds and add 15-second bursts if needed rather than cooking it too long and ending up with a rubbery top.
  • Frozen berries work just as well as fresh and sometimes better, since they stay whole and don't get mushy as quickly.
03 -
  • Use a ceramic or glass mug rather than plastic—it holds heat better and your cake will finish cooking more evenly, plus it feels nicer in your hands when you're eating straight from it.
  • If your berries are particularly wet, pat them dry with a paper towel before adding them to the mug; this prevents the cake from getting soggy on the bottom.
  • Keep your batter smooth but don't worry about perfection—slightly thick batter creates a denser, more tender cake, while thin batter makes something more spongy and light.
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