Ingredients:

  • 4 cups (600g) fresh blackberries
  • 3/4 cup (150g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1.5g) salt
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/2 cup (120ml) whole milk

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a 9x9 inch baking dish, combine the blackberries, 150g sugar, cornstarch, lemon juice, and 1.5g salt. Stir gently with a spatula until berries are evenly coated.
  3. Allow the berry mixture to sit for 5 minutes to release juices and create a syrupy consistency.
  4. In a large bowl, whisk together the flour, 100g sugar, baking powder, and 3g salt.
  5. Pour in the melted butter and milk. Stir quickly with a whisk just until combined; the batter should remain thick and lumpy.
  6. Dollop the batter over the blackberries in rough mounds, leaving a small gap at the edges of the dish.
  7. Bake for 50–60 minutes until the topping is golden brown and the berries are bubbling.