Total TimePrep: 20 min. Bake: 45 min.
- 1/2 cup shortening
- 1 cup sugar, divided
- 1 large egg, beaten
- 2-1/2 cups all-purpose flour, divided
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 2 cups fresh or frozen blackberries
- 2 teaspoons lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter
- In a large bowl, cream the shortening and 1/2 cup sugar until light and fluffy. Add the egg and mix well. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
- Spread into a greased 9-in. square baking dish. Toss the blackberries with lemon juice; sprinkle over batter. In a small bowl, combine the cinnamon and remaining sugar and flour; cut in the butter until mixture resembles coarse crumbs. Sprinkle over berries.
- Bake, uncovered, at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Refrigerate leftovers.
Editor's NoteIf using frozen raspberries, use without thawing to avoid discoloring the batter.
Nutrition Facts1 piece: 291 calories, 13g fat (5g saturated fat), 29mg cholesterol, 231mg sodium, 40g carbohydrate (19g sugars, 2g fiber), 4g protein.
Jul 12, 2014
This was delicious! It's one to keep for other tart fruits. I skipped the baking powder (because I didn't have any) and it made the cake a little more dense which made it so yummy (I also skipped the salt b/c I normally don't use it in my baking). I also used fresh blackberries (more than 2 cups b/c I wanted to fill the entire cake with lots of berries). I used whipped cream as a topping. This is one to remember.
Sep 12, 2009
I substituted butter for shortening and the recipe worked just fine. I also skipped the lemon juice. It was so good I'm ready to make a new pan!
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