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Ingredients

6 cups fresh blackberries 2 teaspoons lemon juice 1 cup white sugar 2 teaspoons cornstarch ¼ cup cold butter, cubed 4 cups all-purpose flour ¼ cup white sugar 1 teaspoon ground cinnamon 1 tablespoon salt 1 tablespoon baking powder 2 teaspoons baking soda 1 cup chilled butter, diced 1 ⅓ cups buttermilk, plus additional for brushing ¼ cup white sugar

Nutrition Info

555.1 calories carbohydrate: 79.1 g cholesterol: 62.3 mg fat: 24.2 g fiber: 5.8 g protein: 7.7 g saturatedFat: 14.8 g servingSize: - sodium: 1249.7 mg sugar: 35.7 g transFat: : - unsaturatedFat: : -

Preheat an oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish.
Place the blackberries in a mixing bowl, and sprinkle with lemon juice. Toss with 1 cup sugar and cornstarch until evenly coated. Place into the prepared baking dish, and arrange the cubes of butter on top. In a large bowl, whisk the flour, 1/4 cup sugar, cinnamon, salt, baking powder, and baking soda together. Cut in 1 cup of chilled, diced butter using a pastry cutter until the butter is in pieces no larger than a pea. Stir in the buttermilk until a batter has formed. Spoon the batter evenly over the blackberries. Brush the top of the batter with additional buttermilk to moisten, then sprinkle with the remaining 1/4 cup of sugar.
Bake in the preheated oven until the the fruit is tender, and the biscuit top is golden, about 25 minutes.

1 9x13-inch baking dish

This was my grandpa's favorite treat, and he always requested it on his birthday.