Ingredients
1 1/4 cups sugar (1 cup for batter, 1/4 cup for berries, 2 tablespoons for top)
1 cup self-rising flour (or 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt)
1 cup milk
1/2 stick (4 tablespoons) butter, melted
2 cups fresh or frozen blackberries, rinsed and patted dry
Vanilla ice cream, for serving (optional)
Instructions
Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
In a large bowl, mix 1/2 cup sugar with 1 cup self-rising flour and stir in melted butter. Gradually add milk to form a smooth batter.
Sprinkle 1/4 cup sugar over the blackberries in the baking dish. Pour the batter over the berries and smooth the top.
Sprinkle the remaining 2 tablespoons sugar evenly over the batter.
Bake for 35-40 minutes, until the top is golden and a toothpick inserted in the crust comes out clean. Cool slightly before serving.
Notes
Frozen blackberries work best when used frozen (do not thaw). For a richer crust, let the batter rest for 10 minutes before sprinkling the final sugar. Serve warm with vanilla ice cream for a classic experience. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 3-4 days.
- Prep Time: 15
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 17g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg