I’m a firm believer that if you incorporate fresh fruit into any dessert, like cake for instance, then it instantly becomes healthy. It’s a great rule to live by, trust me. A good-for-you cake that you can eat for breakfast, lunch or dinner. Maybe not dinner because you should probably eat something a bit more substantial, but hey, after dinner the cake is all yours. I’m not one to say no to any cake, I’m not an animal, but during the summer months when it’s super hot outside, cakes with seasonal fruit just sound so much more appealing to me than regular cake. Maybe it’s the idea of having fresh fruit in a dessert, and feeling like I just made the best series of healthy decisions I could ever possibly make. I feel like I could run the world. All of this from just making and eating cake. Do you see the power than cake has?
So what’s a cobbler cake you might be asking. It’s basically a combination of two great summer desserts. An upside down skillet cake and a fruit cobbler. In other words, a cobbler cake is your new favorite dessert. I already know. It’s just as easy to make as an upside down cake but it has much more fruit and you don’t have to worry about flipping a hot pan over and praying that the cake comes out. That’s a scary situation that lasts for about 10 seconds, but still, its scary. This cake though, you don’t have to worry about any of that. You can just cut and serve without any worries because a worry-free baking experience is what I’m all about. And you should be too. Speaking of blueberry cobbler things, we mustn’t forget about these Blueberry Cobbler Biscuits from last year. Once you’re done making and eating this cobbler cake, you can mosey on over back into the kitchen and whip up some blueberry cobbler biscuits because it just seems like the right thing to do, doesn’t it? How do you follow up a delicious cake? By making biscuits. Don’t fight it.