I found the recipe for this delicious dessert in an old cookbook, Our Favorite Recipes – Queen City Cake Decorating Club – Cincinnati. I felt the original version was much too sweet and that it needed more berries, so this is my adapted recipe for a very easy, quick way to enjoy summer’s fresh blackberries.
- ¼ cup butter, cut into small pieces
- ½ cup all-purpose flour
- 1/4 cup granulated sugar
- Dash of salt
- ¾ tsp. baking powder
- 1/4 cup plus 2 Tblsp. milk
- 1-½ cups fresh blackberries
- Additional 1-1/2 Tblsp. granulated sugar for topping
Preheat oven to 350 degrees F and melt butter in 9-inch pie plate while oven is heating. Heat until butter is melted but not brown.
Meanwhile, mix flour, 1/4 cup granulated sugar, salt and baking powder in bowl.
Stir in milk. Pour this batter over the melted butter – DO NOT STIR.
Drop in berries, scattering evenly over surface. DO NOT STIR.
Sprinkle 2 Tblsp. granulated sugar on top…
…and bake for 30 minutes @ 350 F degrees.
The butter and batter rise to make a thin top crust that is buttery, sugary and crunchy at the edges.
Best served warm. Delicious plain or with a bit of whipped cream or vanilla ice cream.