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2 1/2 cups fresh or frozen (thawed and drained) blackberries
1 cup plus 2 tsp sugar, divided
1/4 cup minute tapioca
1 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 stick butter (do not use margarine), melted
Preheat oven to 375
Rinse and drain blackberries.
In mixing bowl, combine blackberries, 1 cup sugar and tapioca, stirring well. Let stand for 20 minutes
Meanwhile, combine remaining dry ingredients in separate bowl. Add milk, mixing thoroughly. Add butter, mixing thoroughly.
Pour batter into 8″ square ungreased pan. Pour blackberry mixture on top of batter, do not stir
Bake for 40 – 50 minutes
Serve warm with whipped topping or ice cream
1 cup frozen or fresh blackberries
1/2 cup sugar
1/4 cup water
12 oz seedless blackberry jam
~Combine first three ingredients in saucepan
~Over high heat bring to boil
~Reduce heat to medium low and simmer for 4 minutes
~Pour mixture into blender or food processor
~Add jam and puree until smooth
~Pour into container, seal and refrigerate until chilled
