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
2 sticks butter
2 cups fruit of choice (fresh or frozen)
3/4 cup sugar
1 cup sugar
1 cup self rising flour
1 cup milk
~Preheat oven to 350
~Place 2 sticks butter in 9 x 13 pan and melt in oven
~Heat fruit with 3/4 cup sugar in the microwave until hot (2 minutes) syrup will appear
~I medium bowl, mix remaining ingredients. Remove the melted butter from the oven and pour into the sugar/flour/milk mixture, stir thoroughly
~Pour batter into the 9 x 13 pan
~Pour the fruit into the middle of the batter in the pan. Do NOT stir
~Bake for 40 minutes or until batter is golden brown
~Allow to sit for 5 – 10 minutes. Serve with ice cream
Thanks to Vania VanKirk!
