Yield: One 9”x 13” pan
For the Crust:
3 cups (420 g) Cup4Cup Multipurpose Flour
1 cup (200 g) granulated sugar
1 teaspoon (4 g) baking powder
½ teaspoon (2 g) kosher salt
1 cup (225 g) unsalted butter, cold and cut into pieces
1 large egg
1 lemon (zest)
For the Filling:
4 cups fresh blackberries
½ cup (100 g) granulated sugar
2 tablespoons lemon juice
1 tablespoon (9 g) Cup4Cup Flour
2 teaspoons fresh rosemary, chopped (optional)
- Preheat the oven to 375°F. Spray a 9” × 13” inch pan with cooking spray.
- In a bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a pastry cutter or fork to cut in the butter until the mixture resembles coarse sand. Add the egg and stir to combine. The dough will be slightly crumbly. Evenly press half of the dough into the bottom of prepared pan.
- In separate bowl, stir together the filling ingredients: sugar, lemon juice, Cup4Cup flour and chopped rosemary. Fold in the blackberries and mix to coat. Sprinkle the blackberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 – 55 minutes and until the top is light brown. Cool completely before cutting into squares. Store in the refrigerator.