1 cup flour
1/2 cup sugar
1 heaped teaspoon baking powder
1/4 teaspoon cinnamon
1 cup unsweetened vanilla plant milk, warmed if using coconut oil
1/3 cup coconut oil or vegan butter/margarine, warmed to a liquid state
2 – 3 cups (about 12oz.) blackberries, fresh or frozen
Batter: In a medium bowl, whisk together the flour, sugar, baking powder, and cinnamon. Be sure to warm your milk if using coconut oil before using or it will harden the coconut oil when combined. Add milk and mix well. Add oil/butter, and mix well again.
Assemble: Pour batter into an 8-inch baking dish. Drop blackberries into the batter, distributing them evenly all over. Push down some of the blackberries into the batter, then add more over top. Sprinkle a little pure cane sugar over top if you like. I would refrain from using coconut sugar as it may burn. If you want to add coconut sugar, sprinkle some at least halfway through baking time.
Bake: Place in the oven on the middle rack and bake for 40 – 45 minutes. Let cool a few minutes and serve.
Serve: Pair with a scoop of non-dairy vanilla ice cream for dessert and a scoop of vanilla non-dairy yogurt for breakfast (yes, this would be a fine way to start your day!)
Store: Leftovers can be stored in the refrigerator for up to 5 days. Warm serving portions in the microwave or oven set to 350 for 10 – 15 minutes.