8 Serves
80 Mins
Preheat your oven to 190°C.
In a medium bowl, combine the blackberries and sugar. Allow the berries to macerate for at least 10 minutes to release their juices.
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ItalianVitamin E
3 mg / 15 mgVitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
138 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
324 mg / 4,700 mgSodium
191 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
33 g / 50 gSaturated Fat
15 g / 20 gCholesterol
54 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
In a separate large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Stir in the milk and melted butter until the batter is smooth and well-combined.
Grease a baking dish and pour the batter evenly into the bottom. Spoon the macerated blackberries and their juices over the top of the batter.
Bake in the preheated oven for 45 to 55 minutes, or until the top is golden brown and the fruit is bubbling.
Remove from the oven and serve warm, optionally topped with heavy cream or ice cream.
4
g19
g43
g
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