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Enjoy this recipe from Fresh from the Farmstand Cookbook.
Submitted by: Jackie Garvin from Valrico, FL
1/2 c. butter
4 c. blackberries
3 c. sugar, divided
1/2 c. water
juice of 1/2 lemon
2 c. self-rising flour
2 c. milk
cinnamon to taste
Place butter in a 13"x9" baking pan; melt in a 350-degree oven. Spread to coat pan and set aside. Combine berries, one cup sugar, water and lemon juice in a saucepan. Amount of sugar and lemon juice may be adjusted depending on how tart or sweet the berries are. Bring to a boil over medium-high heat. Meanwhile, in a bowl, mix remaining sugar, flour and milk; whisk until smooth. As soon as berries come to a boil, pour them over the melted butter in the pan. Add batter mixture on top of berries; do not stir. Sprinkle with cinnamon. Bake at 350 degrees until golden, about 35 to 45 minutes. Makes 12 servings. | |
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Place butter in a 13"x9" baking pan; melt in a 350-degree oven. Spread to coat pan and set aside. Combine berries, one cup sugar, water and lemon juice in a saucepan. Amount of sugar and lemon juice may be adjusted depending on how tart or sweet the berries are. Bring to a boil over medium-high heat. Meanwhile, in a bowl, mix remaining sugar, flour and milk; whisk until smooth. As soon as berries come to a boil, pour them over the melted butter in the pan. Add batter mixture on top of berries; do not stir. Sprinkle with cinnamon. Bake at 350 degrees until golden, about 35 to 45 minutes. Makes 12 servings. |
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