Submitted by Judi Harris-Nulle (Just A Pinch Member)
This was also in my mother's handwritten cookbook. I made it for the Jefferson County Fair on August 28, 2010, and it won 3 awards: 1) First Place, Champion, and Best in Show. I always make a double batch of this - it never lasts long!
Prep Time: 5 Min
Cook Time: 5 Min
Serves: 9 serving(s)
Ingredients
BOTTOM LAYER
1/4 c butter or margarine, softened
1/2 c sugar (splenda doesn't work well in this recipe)
1 c self-rising flour
1/2 c 2% or whole milk
TOP LAYER
2 c blackberries, fresh or frozen
note: if using frozen berries, thaw first, and save the juice.
1/2 c sugar
1 c cold tap water to cover
note: save juice from the berries and add water to make 1c of liquid to pour on top
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Directions
Step 1
Preheat oven to 350 degrees. For the bottom layer, beat the ingredients together using a mixer. It will be like a thick cake batter.
Step 2
Spray the pan lightly with PAM then pour the batter into an 8 or 9-inch pan. Using a spatula spread the batter to the edges of the pan.
Step 3
For the top layer, place the blackberries on top of the batter in a single layer, covering the batter with the blackberries.
Step 4
Sprinkle the sugar over the blackberries.
Step 5
Then pour 1 cup cold tap water on top.
Step 6
Place on cookie sheet (sometimes it bubbles over) and place on center rack in oven.
Step 7
Bake for 45 minutes to 1 hour; until the top is brown and the center doesn't jiggle. Cool before serving.
Step 8
Serve with vanilla ice cream and/or whipped topping.
Step 9
This same recipe may be used with apples, apricots, or canned peaches. If these fruits are used, place them on the bottom of a greased pan, batter on top, then sugar and water over all.
Step 10
You may substitute boysenberries, huckleberries, or blueberries for the blackberries.