One-Bowl Blackberry Lemon Spoon Cake

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Food, be it sweet or savory, should have an appetizing name; a name that engages, draws us in, creating within an intense desire to take that first bite. This is a rather enhanced version of what some people like to refer to as, if you will pardon the expression, “dump cake.” I find that name horribly off-putting. Never, and I repeat NEVER should the words “dump” and cake” be used in the same sentence, unless you have burned one and are throwing it into the trash.

Here, I have revised the standard recipe to enhance the flavor, creating more depth and brightness, without creating much additional work.

This is best while warm and topped with vanilla ice cream, but don’t let that keep you from enjoying it at breakfast. You will find many pleased guests if you serve them a small dollop of this in a ramekin along with other brunch favorites (stay tuned for a spring crustless quiche coming later in the week), and will set yourself ahead of the average hostess.

If blackberry seeds bother you, feel free to swap out the blackberry pie filling for blueberry pie filling, it will be equally good.

One-Bowl Blackberry Lemon Spoon Cake

 
2 21-oz. cans blackberry pie filling
1 lemon cake mix
Pinch of salt
1 lemon, zested
12 T. unsalted butter, cubed

Preheat oven to 350°F. Spray a 9” x 13” pan, or 2-quart casserole dish with PAM. Pour pie filling into prepared pan, spreading evenly along the bottom. Sprinkle lemon zest on top of that, and scatter a pinch of salt overall. Pour dry cake mix evenly across the top, and then scatter butter on top of that. Slide into the oven and bake for 50 to 55 minutes until the edges are browned and bubbly.

Serve warm or at room temperature topped with vanilla ice cream...or not.