For the blackberry cobbler, first clean the blackberries. Beat the butter with the honey until creamy. Separate the eggs and stir in the yolks. Next, stir in the curd and semolina. Beat the egg whites until stiff and fold in. Finally, add the blackberries.
Brush a microwave-safe gugelhupfform (about 1500 ml volume) with oil and pour in the dough. Cook in the microwave in the open pan at 600 watts for 22 minutes or in the oven at 200 degrees (gas mark 3) for about 40 minutes. Let rest for 10 minutes and then turn out.
For the sauce, puree the remaining blackberries with the juice, strain through a medium fine sieve, add cinnamon and season with honey. Serve blackberry cobbler with sauce.