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A Blackberry Buckle is like an old fashioned cobbler! The sweet cakey topping balances the slightly tart blackberries! Topped with a generous serving of vanilla ice cream it rivals the best cobbler out there.
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.
But better.
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!
Blackberry Buckle
Ingredients
- 12 oz blackberries
- ½ cup unsalted butter melted
- 1 cup flour
- 1 cup sugar
- 2 teaspoons baking powder
- pinch kosher salt
- 1 cup 2% milk
- 1 ½ teaspoons vanilla extract
- extra granulated sugar for sprinkling
Instructions
- Preheat your oven to 350°F 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 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. The buckle is best served warm or room temperature.
Oh I love this! What a pretty dessert. Love how it’s cooked and served in the skillet.
Thanks, Jessica!
Looks amazing!!!! I love things in cast iron pans, except I have a habit of dropping them.. :/
I want to eat that off the screen!!!
Thank you, Anne! I love things in cast iron pans too! I am terrified of dropping them and I’m shocked I haven’t because I drop everything else 🙂
This looks delicious! I’ve never had a buckle before, so thanks for saying what the texture is like in this recipe.
It was really hard to describe but I wanted the difference to be obvious!
This looks delicious and so easy! I’ve never made a buckle, but think I must soon! Those fresh blackberries look scrumptious!
Thanks, Kristine! The blackberries are phenomenal down here right now!!
I can never remember the difference between buckles and crumbles and crisps, but I do know that they’re all delicious! I love using blackberries in baking!
Based on my extensive research, a cobbler is traditional made with a sweetened biscuit dough dropped on the top like “cobblestones”, a crumble is like a streusel topping, and a crisp is like a crumble but with rolled oats! A buckle is totally different! People use them all interchangeably obviously! 🙂
Call it buckle or cobbler , these warm fruity wonders are my favorite summer dessert! What ever is in season, I throw in a cobbler; berries, peaches, even apples! Though I don’t have an iron skillet, I make my buckle/cobbler in a casserole dish. The recipe I usually use calls for self-rising flour and I never know how to convert to all-purpose. I am so happy to have your recipe using ingredients I almost always have available! Your photos have me craving this blackberry buckle now!
p.s. In reference to Miss Kim’s questions about mug cakes. There is no way a microwave cake (from a 3-2-1 cake mix or from scratch) can have the texture of an oven baked cake BUT they can be quick, tasty, and portion controlled. 🙂 I have posted the directions for numerous mug cakes with ingredients that are shelf-safe for care packages. In my many experiments, the key to delicious taste in a mug cake is add-ins that provide flavor boosts and moisture. Using syrups, puddings, and chocolates make a big difference. 🙂
Me too!!! I usually make mine in casserole dishes too, but cast iron skillets make me smile. I am too afraid to make them in my large skillet because I worry it will taste like chicken or something! I so agree about the microwave cakes, but they do seem like good options when a craving strikes or when you can’t be trusted around an entire cake! I’ll have to check out your recipes!
Beautiful.. this is similar to a German pancake or I mistake? No matter the name I am sure this is incredible delicious..
Thanks! I’ve never had a German pancake, but if it is, and I can call it breakfast, then I am in!!!
This actually looks so good! I love all things crumble/cobbler/crisp so this is right up my alley. And definitely with the vanilla ice cream!
Must not forget the ice cream!