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1
Preheat oven to 400 F.
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2
Grate the rind off the lemon for use in the topping. Set aside the zest and the lemon.
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3
In a large bowl mix together sugar, flour, salt, berries, and juice of the lemon. Pour into a buttered 13X9 baking dish, and dot with butter. Bake for 15 minutes, or until hot and bubbly around the edges.
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4
Meanwhile, make the biscuit topping. In a medium sized bowl mix together flour, baking powder, sugar, about a tablespoon of the lemon zest and the salt. Cut in the cold butter until mixture resembles coarse cornmeal (I use my hands). Add milk and beaten egg, and stir with a fork until just blended.
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5
Keep cold until ready to use.
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6
When blackberry mixture is hot and bubbly, pull the dish out of the oven and spoon biscuit mixture on the top in about 10 dollops. Return dish to the oven for 20 minutes or until topping is golden brown. Cool a little, top with vanilla ice cream and serve.
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7
Enjoy!
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8
Note: I often replace 1 cup of the blackberries with huckleberries picked from the woods around our little farm in July. I typically freeze a bunch of huckleberries after we get tired of Huckleberry pancakes around the time of our twins' July birthdays.
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9
Huckleberries take it seriously over the top!
