Ingredients
1 1/4 cups + 2 tablespoons sugar, separated
1 cup self-rising flour, see notes for easy homemade version
1 cup milk, any kind, whole is best
1/2 stick butter, melted.
2 cups fresh or frozen blackberries, rinsed and patted dry.
Vanilla ice cream, for serving
Instructions
Note: If using frozen berries, be sure to add them when they’re frozen. If you let them thaw, they’ll be mushy, and the consistency will be off.
Preheat the oven to 350 degrees.
Combine 1 cup of sugar with 1 cup of flour in a large bowl.
Stir in the milk, then the melted butter. Mix until well-combined.
Pour onto the bottom of a greased 9 x 9 inch baking dish.
Distribute the berries throughout the top. They’ll sink in further as they bake.
Sprinkle ¼ cup sugar over the top, reserving 2 tablespoons for later.
Bake for 50 minutes. Remove from the oven and sprinkle remaining 2 tablespoons sugar on top.
Bake for 10 minutes, or until the top is golden brown.
Serve immediately, (with ice cream of course)!
Notes
To make Homemade Self Rising Flour: 1 cup flour + ½ tsp of salt + 1 ½ tsp baking powder
Alternative berry options include blueberries, raspberries, strawberries, peaches, or a combination of several!
Sometimes I’ll reserve some of the berries and add them 30 minutes into baking so that they set closer to the top.
If you adjust the number servings for this recipe at the top of the recipe card: The written information remains the same, the quantities only update in the ingredient list.
