Ingredients:

  • 4 cups (600g) fresh blackberries
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) cinnamon
  • 1/2 cup (115g) unsalted butter
  • 1 cup (125g) self-rising flour
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) whole milk

Instructions:

  1. Toss the blackberries, sugar, lemon juice, and cinnamon in a bowl until the berries are evenly coated, then pour the mixture into a 9x9 inch baking dish.
  2. Preheat oven to 350°F (175°C). Place butter in the baking dish and heat in the oven for a few minutes until melted.
  3. Whisk together the self-rising flour, sugar, and milk in a bowl until just combined.
  4. Pour the batter directly over the melted butter in the baking dish; do not stir the batter into the butter.
  5. Bake for 45-50 minutes until the edges bubble and the top is a rich mahogany brown and springy to the touch.