Ingredients:

  • 4 cups (600g) fresh blackberries
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (120ml) whole milk
  • 4 tbsp (56g) unsalted butter, melted

Instructions:

  1. Preheat the oven to 350°F (175°C) and lightly grease an 8x8 inch baking dish.
  2. In the baking dish, toss the blackberries with 100g granulated sugar, cornstarch, and lemon juice. Spread evenly.
  3. In a mixing bowl, whisk together the all-purpose flour, remaining 100g granulated sugar, baking powder, and salt.
  4. Pour the milk and melted butter into the flour mixture. Whisk until just combined, stopping as soon as flour streaks disappear.
  5. Spoon the batter over the blackberries in rustic mounds.
  6. Bake for 30-32 minutes until the filling is bubbling at the edges and the crust is deep mahogany-brown.