(by Shirley McNevich)
4 cups fresh blackberries (washed and drained)
1 TBSP lemon juice
1 egg
1 cup white sugar
1 cup flour
6 TBSP butter (melted)
Grease an 8" square cake pan with Pam. Spread the drained blackberries over the bottom of the pan. Drizzle the lemon juice over the blackberries. In a bowl add egg, white sugar and flour--stir until crumbs form. Spread the crumb mixture evenly over the blackberries. Drizzle the melted butter evenly over the top. Bake at 375 degrees for 30-40 minutes or until lightly browned and bubbling. Cool 10 minutes before serving (if serving warm), or cool completely.
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