60 Second Mixed Berry Cobbler

60 Second Mixed Berry Cobbler

Like many of you, I’m a huge fan of Pinterest (http://pinterest.com/foodwinechickie/).  I love getting home remodeling ideas, learning about new wines, looking at gorgeous travel photos and of course, checking out new recipes.

Last week, I found a recipe so ridiculous yet brilliant that, although I’m embarrassed to publish it, I couldn’t help but do so because it takes 60 seconds to prepare and it’s really pretty good.


  • 2 16-ounce bags frozen mixed berries
  • 1 box white or vanilla cake mix
  • 1 12-ounce can lemon-lime soda (I used Sprite)


  1. Preheat oven to 350 degrees.
  2. Coat a 13×9 pan with cooking spray.
  3. Place the frozen berries in the pan in an even layer.
  4. Sprinkle the dry cake mix over the berries.
  5. Pour the soda over the cake mix WITHOUT stirring.
  6. Bake for 45 minutes and serve with vanilla ice cream.

Notes:  You can switch the type of berries you use or try the cobbler with frozen peaches.


No-Share Blueberry Buckle

No-Share Blueberry Buckle

Blueberry Buckle

The origin of the name ‘buckle’ in a dessert is thought to be from the ‘buckling’ of the cake as it bakes under the fruit from the addition of baking soda to the batter.  Whatever the provenance of the word, this dessert is a perfect ending to a Summer dinner.  Think steamed, soft cake, gooey blueberry and crusty, buttery topping.

Blueberry Filling Ingredients:

  • 3 cups blueberries (if frozen, thawed)
  • 2 tbsp lemon juice
  • 1 tbsp flour
  • 2 tbsp granulated sugar

Streusel Topping Ingredients:

  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1/2 tsp ground cinnamon
  • 1/4 cup (1/2 stick) butter, chilled then cut into small dice

Cake Ingredients:

  • 1 cup flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 cup (4 tbsp) butter, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup whole milk

Preheat oven to 350 degrees.  Butter six – 6 ounce ramekins or oven-proof dishes.  Set aside.

Blueberry Filling Directions:

  1. Mix the blueberries, lemon juice, flour, and sugar in a large bowl.  Allow to macerate for 30 minutes.

Streusel Topping Directions:

  1. Combine the granulated sugar, brown sugar, flour and cinnamon in a medium bowl.
  2. Cut in the butter with two knives or a pastry blender until the mixture is the consistency of coarse meal.  Refrigerate until ready to assemble.

Cake Directions:

  1. Combine the flour, salt and baking powder in a small bowl.
  2. Cream the butter in the bowl of an electric mixer for 1 minute.  Add the sugar and beat for 2 minutes.  Add the egg and vanilla to the mixture to combine.
  3. Add 1/3 of the flour mixture, beat for 10 seconds.  Add 1/4 cup of milk, beat for 10 seconds.  Continue alternating flour and milk until just combined.

Final Assembly:

  1. Add 1/4 cup of cake batter to each ramekin, smoothing the surface.
  2. Spoon the blueberry mixture over the cake batter.
  3. Top the blueberry layer with an even amount of streusel mixture.  Place ramekins on a baking sheet and bake until streusel is browned, about 25 minutes.
  4. Allow buckles to cool for 15 minutes.  Serve with vanilla bean ice cream.

Makes 6 servings.

5 No-Fuss Casual Summer Dishes

Berry Cobbler

Berry Cobbler

It’s nearly Summertime and all of us are looking for simple dishes to make while entertaining friends and family.  Here are five dishes to try throughout the Summer that won’t keep you away from the party.

Beef Chili for a Crowd: http://bit.ly/96QARr

Quick and Easy Pan Fried Smashed Potatoes: http://bit.ly/cQRipt

Whole Grilled Chicken for the Non-Cook: http://bit.ly/bNYU1z

Zesty Guacamole: http://bit.ly/b0PYgj

Very Berry Cobbler: http://bit.ly/bP2yIL

Very Berry Cobbler

Very Berry Cobbler

Berry Cobbler

Berry Cobbler

This is one easy and delicious dessert that anyone can make at the last minute using frozen mixed berries.  Obviously, don’t skip the vanilla bean ice cream.

Filling Ingredients:

  • 1 pint (2 1/2 cups) mixed berries (blackberries, blueberries and raspberries are ideal)
  • 1/3 cup sugar
  • 1 tbs lemon juice
  • 1 tbs cornstarch

Crust Ingredients:

  • 1 cup flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbs cold butter, cut into small pieces
  • 1/2 cup milk
  • 1 large egg
  • 1/2 tsp ground cinnamon


  1. Preheat oven to 375F.  Coat 1-quart baking dish with cooking spray or softened butter.
  2. Combine berries, 1/3 cup sugar, lemon juice and cornstarch in a small bowl.  Spoon into the prepared dish.
  3. Stir together the flour, 2 tbs sugar, baking powder and salt in a medium bowl.  Cut in the butter with a pastry cutter, or two knives, until mixture resembles coarse meal.
  4. Whisk together milk and egg.  Stir egg mixture into the flour mixture until just blended – do not overmix.
  5. Drop batter by tablespoonfuls over the berry mixture.
  6. Mix cinnamon and remaining 2 tbs sugar in a small bowl.  Sprinkle sugar mixture over the batter.
  7. Bake for 40 minutes.

Makes 6 servings.