If you ever go blackberry picking, this is a very simple recipe for when you have an abundance of blackberries! Try it and you'll be delighted.
I don't use self-rising flour, so I added 1 1/2 tsp baking powder and 1/2 tsp of salt to EACH cup of flour needed. I also varied the assembly somewhat: I put the berries in the 9x13 dish, sprinkled a bit of sugar over them, mixed the flour and sugar together, then added the milk and a tsp of vanilla. I melted the 1/2 cup butter and poured it into the batter. A few quick strokes of the spoon to blend it in a little, then I poured it over all the berries, making sure I covered the berries well. Turned out great! - 21 Jul 2006 (Review from Allrecipes USA and Canada)
This recipe is great only if you make changes. First, I don't use self rising flour. to regular flour I added 1 1/2 tsp baking powder for every cup of flour. Plus I added 1/2 tsp salt for every cup of flour. I also added 1 tsp of vanilla. Also, I but the berries in the bottom of the baking pan. sprinkled some sugar over the berries. I then made the mixture in a seperate bowl and poured it over the berries. I also used 4 or more cups of blackberries. Everybody liked this. with ice cream or whipped topping. very good. - 12 Aug 2006 (Review from Allrecipes USA and Canada)
This is a WONDERFUL recipe! I used Marionberries because they are abundant here in Oregon but just as wonderful as blackberries. If you do not have self rising flour, you can add 1 Tablespoon Baking Powder and 1 1/2 teaspoons Salt to the two cups all purpose flour to make your own self rising flour (sift together). It is clear that the folks who did not like this recipe did not use self rising flour OR overmixed the batter. Mix gently with a fork and leave LOTS of lumps! It really is fast, easy, and wonderful! - 24 Jul 2005 (Review from Allrecipes USA and Canada)