Blackberry Shortcake  

Posted by Dave in

This recipe really works for almost any soft, fresh or well drained canned fruit. It also can work with thawed and drained frozen fruit. Try it to use up those peaches going soft on the table or a can of pineapple for a treat in the deep winter too.

  • 1 Cup Self Rising Flour
  • 6 TBS Butter (about 3/4 stick if you are using store bought)
  • 3/4 cup Sugar
  • 3/4 cup cold milk
  • Vanilla (optional)
  • 1 - 2 cups Blackberries (or other drained fruit)
Preheat oven to 350 F.

Melt the butter and pour in to a 8 or 9 inch cake pan. Swirl the butter around the cake pan to cover the bottom, set aside, but keep warm.

Combine the flour, sugar and about half of the milk in a large mixing bowl, and stir until well combined. Then add the remaining milk and stir until smooth. Add the vanilla now if you want. It is not necessary, but does add a bit of a treat. Pour the batter into the center of the cake pan with the melted butter, but DO NOT stir or mix. The butter will be forced up and around the batter and some will even run over the top (yum).

Carefully place the berries on top of the batter, covering evenly, but DO NOT stir or mix.

Bake for 30 - 40 minutes or until golden. (Do the toothpick test to see if it comes out clean).
The fruit will have been covered as the cake rose, and will have created a filling for this moist and buttery treat.


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This entry was posted on Saturday, August 2, 2008 at 12:08 PM and is filed under . You can follow any responses to this entry through the comments feed .

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