This is a fast / easy and delicious dessert recipe to make — and inexpensive (especially when berries are in season).
| Servings |
3/4 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 333 | 0mg | 4g | 45g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
3.8 | Water saved (gallons) [animal consumption only] |
 |
15.1 | Manure (pounds) not deposited into the environment |
 |
16.9 | Grains / feed (pounds) not consumed by animals |
 |
36.9 | Methane (gallons) not created by animals |
 |
451.7 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Passive Time | 30 minutes |
Ingredients
- 2 1/2 C blackberries
- 3/4 C granulated sugar
- 1 C flour (unbleached all purpose)
- 1 C soy milk
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 C buttery spread (melted)
- 1/2 tsp cinnamon
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a medium bowl, mix together the blackberries and sugar; allow to stand for 30 minutes.
- In a separate bowl, mix together the flour and remaining ingredients except for the cinnamon.
- Spread the batter into an 8 x 8-inch ungreased baking pan; add the blackberry mixture over the batter. Sprinkle with the cinnamon and bake at 375 degrees for about 45 minutes or until the topping is golden brown and the blackberries are bubbly.
Recipe Notes
Serve warm with ice cream or other topping, if desired.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC