It is almost Blackberry Season. Here in the Pacific Northwest we have an abundance of Blackberries free for the picking. Every year I pick about 10 gallons to freeze and we enjoy them all year round. I experiment with recipes and Hubby gives me the thumbs up or down. This one got an enthusiastic thumbs up. It is easy to make and well worth the effort. But remember, Blackberries stain everything they come into contact with, so wear an old shirt, be mindful of spills, and be prepared to scour out the sink afterwards if you have white porcelain like I do.
5 cups fresh or frozen blackberries
1 cup plus 1 Tbsp sugar
1 cup plus 3 Tbsp flour
1/4 cup plus 2 Tbsp butter (and more for greasing pan)
2 tsp baking powder
1/4 tsp salt
1/4 tsp Cream of Tartar
1/3 cup milk
Butter an 8" square (or equivalent) baking dish and fill it 2/3 full with blackberries sweetened with 1 cup sugar.
Sprinkle 3 Tbsp flour over sweetened berries and dot with 2 Tbsp butter.
Sift 1 cup flour, baking powder, salt, cream of tartar, and 1 Tbsp sugar in a bowl.
Cut in 1/4 cup butter with a pastry blender until mixture resembles coarse crumbs. With fork, stir in milk to form a ball.
Turn out onto a floured pastry board (or waxed paper covered counter) and roll to 1/4 " thickness or to fit baking dish.
Cover Blackberries with dough and cut slits in crust to vent.
Bake at 400 degrees for 40-45 minutes.
Let cool 30 minutes.
Serve with whipped cream or vanilla ice cream if desired.
Keep leftovers covered in refrigerator. Will keep for 2-3 days.