Ingredients:

  • 4 cups fresh or frozen blackberries (approx. 20 oz)
  • 100g granulated sugar
  • 1 tsp lemon zest
  • 1/4 tsp ground cinnamon
  • 115g unsalted butter (1 stick)
  • 125g all-purpose flour
  • 200g granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 240ml whole milk
  • 1 tsp vanilla extract

Instructions:

  1. In a medium bowl, toss the blackberries with 100g sugar, lemon zest, and cinnamon. Allow to macerate for 10 minutes to release juices. (Note: Berries can be macerated up to 24 hours in advance.)
  2. Preheat your oven to 375°F (190°C). Place the unsalted butter in a 9x13 inch baking dish and put it in the oven while it preheats until the butter is completely melted.
  3. In a large mixing bowl, whisk together the flour, 200g sugar, baking powder, and salt. Add the milk and vanilla extract, whisking until just combined.
  4. Carefully remove the hot baking dish from the oven. Pour the batter directly over the melted butter. Do not stir.
  5. Spoon the blackberries and all accumulated juices evenly over the top of the batter. Do not stir; the batter will rise through the fruit during baking.
  6. Bake for 45 minutes, or until the top is golden brown and the edges are crisp and bubbling.