Recipe by Porfavorcorona
This is a quick and easy desssert that was given to my Mom when we lived in Maine. We have made this with blueberries, blackberries and red rasberries. You can use fresh or frozen berries. Also you can use canned fruit just be sure to drain the juice. This is great by itself, with whipped cream or ice cream. It's quick and easy to put together when you want a lazy day. Note: A substitute for buttermilk can be made by adding 1 tablespoon of lemon juice or vinegar or 1 3/4 teaspoons cream of tartar to each cup of regular milk. The soured milk should be allowed to sit for ten minutes before being used. Or if you can find powdered cultured buttermilk blend by SACO works well with this recipe. Also has a longer shelf life than fresh buttermilk.
- 3⁄4 butter, stick
- 1 cup sugar (or 1/2 cup blended splenda)
- 1 cup self-rising flour
- 1 cup buttermilk
- 2 cups fruit (frozen or fresh)
Directions See How It's Made
- Preheat oven to 350
- Melt butter in an 8" x 8" baking pan while oven is heating. (slice the butter to melt quicker)
- In a bowl mix sugar, flour and buttermilk together.
- Once butter is melted, remove the pan from the oven, add the the fruit to the pan.
- Pour batter over the fruit.
- Return the pan to the oven and bake approximately 45 minutes or more.
- Note: If you want more fruit you can add another cup.