way to cook:
Prep & Preheat
Position a rack in the center of the oven and preheat to 350°F (175°C). Have a 9×13-inch oven-safe baking dish ready.
Simmer the Berries
In a medium saucepan, combine blackberries, 1 cup sugar, and ½ cup water. Bring to a gentle boil over medium heat, then reduce to a simmer. Stir occasionally and cook for 5–8 minutes—just until the berries soften and release their juices, and the syrup thickens slightly. Remove from heat and set aside.
Make the Batter
In a large mixing bowl, whisk together flour, remaining ½ cup sugar, baking powder, and salt. Pour in the milk and vanilla, stirring just until smooth and no dry streaks remain—don’t overmix.
Butter the Dish
Slice the butter into 6 even pieces and place them in the baking dish. Slide the dish into the preheated oven for 2–3 minutes, or until the butter melts fully. Remove the dish and carefully tilt it to evenly coat the bottom and sides.
Layer & Bake
Slowly pour the batter over the melted butter—it will naturally spread and settle. Next, gently spoon the blackberry mixture (berries + syrup) evenly over the batter. Do not stir. The fruit will sink and swirl on its own as it bakes.
Bake to Golden Perfection
Place the dish in the oven and bake for 30–35 minutes, or until the top is lightly golden, edges are crisp, and a toothpick inserted into the cakey center comes out clean (a few moist crumbs are fine; avoid wet batter).
Serve Warm
Let cool for 10 minutes before serving. Spoon into bowls and crown with vanilla ice cream or lightly sweetened whipped cream.
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