Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
823
Calories
23g
Protein
21g
Fat
136g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons unsalted butter, softened
- 1-1/2 cups cake flour
- ½ cup granulated sugar
- 1-1/2 cups buttermilk at room temperature
- 101/2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 4 cups fresh blackberries
Directions
1
Melt butter in a glass square baking dish.
2
Combine flour, sugar, baking powder, cinnamon and salt.
3
Add buttermilk and stir until moistened.
4
Spoon the blackberries over the batter.
5
Do not stir. Bake in 325 oven for 45 minutes.
6
Serve warm with whipped cream.
Recipe sourced from
fandom