Ingredients:

  • 4 cups (600g) fresh blackberries
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (16g) cornstarch
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 1/2 tsp (7g) baking powder
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (180ml) whole milk
  • 4 tbsp (56g) unsalted butter, melted

Instructions:

  1. Preheat the oven to 375°F (190°C). In a 9x9 inch baking dish, toss together the blackberries, 1/2 cup sugar, lemon juice, and cornstarch until berries are evenly coated.
  2. In a medium mixing bowl, whisk together the all-purpose flour, remaining 1/2 cup sugar, baking powder, and salt.
  3. Pour the whole milk and melted butter into the flour mixture, stirring only until the flour streaks disappear.
  4. Spoon the batter over the blackberries in dollops, leaving space at the edges for the fruit juices to bubble up.
  5. Bake for 35–40 minutes until the crust is mahogany-colored and the filling is bubbling vigorously.