After doing my research on this recipe I came upon two schools of thought. The first group believe that the batter goes in the baking dish first followed by the fruit. The other group believe the opposite. I don’t know if there is a difference in taste, but there is in looks. I’m just used to having a buttery crust on top and fruit on the bottom so that’s how this recipe played out.

Ingredients

• 2 1/2 cups fresh Blackberries
• 1 cup Sugar
• 1 cup All-Purpose Flour
• 1 cup Whole Milk
• 1 stick of Butter, melted
• 1/2 tsp Salt
• 2 tsp Baking Powder

What to do

Macerate the Blackberries: Mix together the Blackberries and Sugar in a large bowl. Be sure that each berry gets a good coating sugar. Let sit for at least 30 min.

30 minutes later…

Preheat oven to 375 degrees.

Make the batter: Sift the Flour, Salt, and Baking Powder. With a wooden spoon mix in the Milk and melted Butter. It’ll have a few clumps, but that’s okay.

In a baking dish spread out the Blackberry mixture along with all the juices. Next, pour the Batter over the Blackberries. Bake for 45 minutes.

Let cool for 15 min. before digging in. Serve with whipped cream, ice cream, or just as is.

Enjoy!