At first I wasn’t sure what a Blackberry Buckle brought to the table that fruit cobblers, crisps and crumbles did not. It seemed rather superfluous. But that was before I tried this one.
Initially I was driven to make this Blackberry Buckle by a desire to use my miniature cast iron pan mixed with good, old-fashioned curiosity.
But after one bite, I realized the error of my ways. How could I have prematurely judged this sensational dessert?! And it was so easy to make. One bowl and one cast iron skillet and you have a fabulous old-fashioned dessert.
It’s called a buckle because the batter buckles in the middle with the weight of the blackberries. The batter is sweet and fluffy. The consistency is somewhere between a pancake and a cornbread.
The sweet batter balances the slightly tart blackberries and, when topped with a generous serving of vanilla ice cream, rivals the best cobbler out there.
You absolutely must try this easy, fast, old-fashioned berry dessert! I promise it will soon become a part of your Summer berry dessert rotation!
A Blackberry Buckle is an old-fashioned dessert, in which a sweet, fluffy batter surrounds tart blackberries! The batter "buckles" around the blackberries, incorporating them into the batter. Serve with a vanilla ice cream or a sweetened whipped cream!
1 cup flour
1 cup sugar
pinch kosher salt
2 teaspoons baking powder
1 ½ teaspoons vanilla extract
1 cup 2% milk
½ cup butter, melted
12 oz blackberries
Extra granulated sugar for sprinkling
Preheat your oven to 350° and move a rack to the top third of the oven.
In a medium bowl, slightly mash the blackberries to begin releasing their juices, set aside.
In a 12-inch cast iron skillet melt your butter. While the butter is melting prepare your batter.
In a large bowl whisk together the flour, sugar, baking powder and salt. In a wet-ingredient measuring cup, measure your milk and then add the vanilla, stir to combine. Pour the milk/vanilla mixture into your dry ingredients and whisk until no lumps remain.
Pour the butter into the batter and whisk to combine. Pour the batter back into the hot cast iron skillet that you used to melt your butter. Spoon the blackberries into the center of the batter, leaving about an inch of blackberry-free batter around the edges.
Sprinkle granulated sugar over the blackberries. I used about 1 tablespoon.
Bake approximately 1 hour or until a toothpick inserted into the center of the buckle comes out with a few crumbs still attached.
Let cool slightly, spoon into bowls and top with vanilla ice cream or sweetened whipped cream (this Lemon Whipped Cream would be a wonderful compliment). The buckle is best served warm or at room temperature.
To make one miniature Blackberry Buckle, make a quarter of the recipe as written above. I made a 1/3 and it overflowed a lot into my freshly cleaned oven. Not that I’m upset about that at all or anything. Bake 15-20 minutes.
Recipe adapted from Martha Stewart. As seen on Martha Bakes.
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