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• 1 quart fresh blackberries
• 1 cup sugar (1/2 cup for berries, 1/2 cup for batter)
• 4 tablespoons cornstarch
• 1 tablespoon butter
• 1/2 cup milk
• 1 cup flour (silled or spooned into cup)
• 2 teaspoons baking powder (double acting)
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon water

1. Mix sugar and cornstarch and stir into blackberries.
2. Put in a 2 1/2 quart baking dish.
3. Cream butter and sugar and a small amount of milk together by hand or with mixer set at medium speed.
4. Combine flour, salt and baking powder and add alternately with remainder of milk.
5. Spoon over blackberry mixture (should be enough to cover completely).
6. Sprinkle 1/4 cup of the sugar over batter and dampen with the water.
7. Bake at 375 degrees or until well-browned (about 15 minutes) and reduce heat to 325 degrees to complete baking (about 30 minutes).
8. Test with toothpick or spoon to see that batter is done.

This dish freezes wel1. Just heat to serve.

from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith
© 1995 Elizabeth Snare Smith

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