Blackberries are an Oregon treasure. We love to go out and pick our own. Whatever we don’t eat fresh, we freeze to enjoy whenever we start dreaming of this irresistible treat. —Pearl Stanford, Medford, Oregon
3 cups fresh or frozen blackberries or a mixture of berries
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
1 large egg, room temperature, lightly beaten
2 tablespoons 2% milk
1/4 cup butter, softened
1/2 cup sugar
1 teaspoon grated lemon zest
1/4 teaspoon ground cinnamon
In a large saucepan, combine the sugar, cornstarch, salt and cinnamon. Stir in water until smooth. Cook until mixture boils and thickens. Stir in berries; cook over low heat for 5 minutes.
Pour into a greased 9- or 10-in. cast-iron skillet or 8-in. square baking pan; set aside. In a large bowl, combine the flour, baking powder and salt. Cut in shortening until coarse crumbs form.
In a small bowl, mix egg and milk. Add to flour mixture; stir until mixture forms a soft ball. Knead several minutes. Roll into a 12x8-in. rectangle. Spread with butter. Combine sugar, zest and cinnamon; sprinkle over dough.
Starting at a long end, roll up; seal edges. Cut into 9 slices. Place slices over berry mixture. Bake at 400° until golden brown, 22-25 minutes.