Extended Shelf life for: Blackberries
Of course, in these moments, my heart is truly torn: there's the heart that is thrilled to be cooking, chefing and crafting with blackberries and then there's the part of my heart that's devastated that I live in a society that can justify waste to this degree.
The Pioneer Woman.
The recipe I used is exactly the recipe posted by The Pioneer Woman (because who changes one of her recipes? Seriously?
But of course, I'll type it out in that special way I have ;)
Melt 1 stick of butter. In a mixing bowl, stir together 1 cup Sugar and 1 cup Self-Rising Flour (make your own by adding 1 1/2 tsp. Baking Powder and 1/2 tsp. Salt). Slowly whisk in 1 cup milk. Add melted butter and whisk together.
Butter a baking dish.
Wash and pat dry 1 pint (2 cups of Blackberries). Pour batter into buttered dish, drop berries on top, sprinkle up to 1/4 cup additional sugar on top. Bake for 1 hour at 350 until golden and bubbly. Enjoy as is or with Vanilla Ice Cream (could you believe we dived ice cream the same week as blackberries! what luck, eh?)