The blackberries at the market were sweet and full. I wanted to create something that would just accent their natural ripeness. This is very similar to the raspberry dojun that my friend makes but this has a little less butter (not missed) and uses maple sugar crystals in place of sugar. Serve it with whipped cream, but its excellent at breakfast the next day too. It has a habit of disappearing through the course of the day, if left out on the counter, so be aware.
1 cup lowfat milk
1 cup flour
1/4 cup, plus 1 tbsp maple sugar crystals, separated
1 tsp salt
4 tablespoons butter, melted
2 cups blackberries
Preheat oven to 375 degrees. Beat eggs together for 1 minute. Add milk and beat together. Melt butter in a cast iron skillet (or on stovetop) and blend into egg and milk combination. Add flour, 1 Tbsp sugar and salt and mix until blended. Pour into buttered skillet (or a 9 x 13 inch glass cake pan).
Top with blackberries and spread out in the batter. Sprinkle with remaining 1/4 cup crystals and bake for 30 minutes or until toothpick comes out clean.