Blackberry & elderflower dump cake
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Maja Smend
Blackberry & elderflower dump cake
This American-inspired dessert takes minutes to prepare and is ideal served warm with ice cream after your Sunday roast
Serves: 6
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
441Kcal
Fat
21gr
Saturates
31gr
Carbs
57gr
Sugars
13gr
Fibre
5gr
Protein
4gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the filling
- 600g blackberries, washed if foraged
- 4 tbsp elderflower cordial
- 1 tbsp cornflour
For the topping
- 150g light brown sugar
- 150g plain flour
- 1 tsp baking powder
- zest of 2 lemons
- 150g unsalted butter, melted
- Vanilla ice cream, to serve
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 5. Put the blackberries in a bowl with the elderflower cordial, cornflour and a pinch of salt, stir well to combine. Tip into a shallow 20cm x 26cm baking dish.
- For the topping, mix the sugar, flour, baking powder, lemon zest and a pinch of salt together and scatter this over the surface of the blackberries.
- Slowly pour over the melted butter so it completely coats the surface. Bake for 50 minutes, or until the topping is golden and crisp and the fruit is bubbling underneath. Leave to rest for 5 minutes, before serving warm with ice cream.
