After picking blackberries on the beach yesterday, I came home and made an easy Blackberry Buckle – so yummy served warm with a scoop of vanilla ice-cream! What a wonderful way to enjoy the flavor of fresh blackberries. This is a very easy recipe that I discovered awhile ago on a food blog called Bless Her Heart. You can see the original recipe here.
The blackberry buckle is so simple to make - you melt the butter in the pan first, then pour the batter on top, followed by 4 cups of blackberries. The center is cakey and the edges are slightly crispy. Delicious!
| Blackberry Buckle |
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Recipe type: Dessert
Author: This recipe comes from Bless Her Heart blog: www.blessherheart.typepad.com via A Passionate Plate
Serves: 8
What a simple and delicious way to bake with fresh blackberries!
Ingredients
- Fruit Topping:
- 4 cups fresh blackberries
- 2 Tbsp. granulated sugar
- 1 tsp. lemon juice
- 1 tsp. vanilla extract
- Batter:
- 6 Tbsp. butter
- 1¼ cups all purpose flour
- ¾ cup granulated sugar
- 2 tsp. baking powder
- 1 cup milk
- ½ tsp. vanilla
- 2 Tbsp. granulated sugar for sprinkling on top
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, combine the blackberries, 2 Tbsp. granulated sugar, lemon juice and 1 tsp. vanilla extract. Set aside.
- Place butter in a 2 quart baking dish and place the dish in the oven to melt the butter.
- Meanwhile, in a medium bowl, combine the flour, ¾ cup granulated sugar, and baking powder.
- In a small bowl, combine the milk and vanilla.
- Stir the milk mixture into the flour mixture just until combined.
- When the butter is melted, remove the pan from the oven. Pour the batter over the butter. The melted butter will spill up around the edges – don’t stir it in.
- Sprinkle the blackberries evenly over the top and gently press the berries into the batter.
- Bake for 40 minutes. Sprinkle the remaining sugar on top and continue baking 5 minutes more or until the buckle has turned a beautiful golden brown.
This was even better than it looked! It was not too sweet or tart, with the inside moist and the edges crunchy. It was fantastic even without ice cream, and still delicious after a couple of days.
So glad you enjoyed it, Kelly!
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Wow! This is delicious and so easy! My family loved it. The whole pan got gobbled right up in one night! Thank you for sharing!
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