Blackberry Buckle Recipes

BLACKBERRY BUCKLE

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a 10-inch enameled cast-iron skillet over medium heat.
• Meanwhile, place blackberries in a large bowl. Using a potato masher, mash blackberries to release their juices. If blackberries are tart, sprinkle with sugar.
• In another large bowl, whisk together flour, baking powder, and salt. Add sugar, milk, and vanilla extract; mix until well combined. Add melted butter to flour mixture; stir to combine. Pour mixture into skillet and add blackberries and their juices into the center. Sprinkle with sanding sugar.
• Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour. Serve warm or at room temperature with creme fraiche, whipped cream, or ice cream.

CHEF JOHN'S BLACKBERRY BUCKLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes.
• Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined.
• Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of a 8x12-inch baking dish. Pour batter over melted butter into the baking dish, using a spatula to gently distribute batter without mixing it into the butter, leaving a 1-inch butter border around the sides of the dish.
• Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.
• Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.
• Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.

BLUEBERRY BUCKLE

Steps:

• For the cake: Preheat the oven to 375 degrees F.
• Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
• In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
• In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
• For the topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

BLACKBERRY BUCKLE COFFEE CAKE

Steps:

• Preheat the oven 350 degrees F.
• For the streusel: Whisk the flour, almond flour, granulated sugar, brown sugar and salt together in a medium bowl. Use your fingertips to work the softened butter into the dry ingredients until sandy. Set aside
• For the cake: Line a 9-by-13-inch baking pan with parchment paper and spray the paper with baking spray.
• Mix the butter, oil, granulated sugar, brown sugar, lemon zest, baking powder, salt and vanilla on low speed with an electric mixer fitted with a paddle attachment until combined. Raise the speed to medium and mix until fluffy, about 2 minutes. Scrape the bowl and paddle. Add 1 egg and mix on medium speed for 30 seconds. Add the second egg and mix for another 30 seconds. Add a third of the flour to the bowl and blend on low. Add half the buttermilk, blending on low. Add another third of the flour, then the remaining buttermilk. Scrape the bowl. Add the remaining third flour and mix just until combined.
• Spread the batter into the prepared pan. Scatter half of the blackberries on top and push them into the batter. Sprinkle the streusel over the batter. Scatter the remaining blackberries on top and push them into the crumble just a bit. Bake until a toothpick inserted in the center comes out with moist crumbs, 45-48 minutes. Cool the cake completely on a wire rack. Remove it from the pan before slicing and serving.

CLASSIC BLUEBERRY BUCKLE

Steps:

• Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg; beat well. In another bowl, combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread into greased 9-in. square baking pan., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture. , Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream and additional blueberries.

BEST BLUEBERRY BUCKLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a springform pan.
• Sift 2 cups flour, baking powder, and salt into a bowl.
• Beat 1/4 cup butter, 3/4 cup sugar, and egg with an electric mixer in a large bowl until smooth. Gradually add milk and beat until fluffy; stir in flour mixture, making a stiff batter. Gently fold in blueberries and spread batter into prepared springform pan.
• Mix 1/2 cup sugar, 1/3 cup flour, cinnamon, and 1/4 cup butter in a bowl until blended and crumbly in texture. Sprinkle on top of batter, then lightly press topping into batter using fingertips.
• Bake in preheated oven until golden and a toothpick inserted in the middle comes out with moist crumbs, about 40 minutes.

BLACKBERRY BUCKLE

Steps:

• In a large bowl, cream the shortening and 1/2 cup sugar until light and fluffy. Add the egg and mix well. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition., Spread into a greased 9-in. square baking dish. Toss the blackberries with lemon juice; sprinkle over batter. In a small bowl, combine the cinnamon and remaining sugar and flour; cut in the butter until mixture resembles coarse crumbs. Sprinkle over berries., Bake, uncovered, at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Refrigerate leftovers.

BLACKBERRY BUCKLE

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl, combine the first four ingredients and set aside.
• Place the butter In a 2 quart baking dish and place it in the oven to melt the butter.
• In a medium bowl combine the flour, 3/4 cup granulated sugar, baking powder, salt and cinnamon.
• In a small bowl combine the milk and vanilla.
• Add this mixture to the flour mixture.
• Mix until moist.
• Remove the baking dish from the oven.
• Spread the batter on top of the butter. The melted butter will peek up around the edges a bit.
• Layer the blackberry mix on top of the batter. Press the blackberries down into the batter a bit.
• Bake for 45 minutes.
• Sprinkle with the coarse sugar and bake for 5-10 more minutes or until the batter has reached a beautiful golden brown.

BLACKBERRY BUCKLE

Steps:

• Combine 1/4 c. butter; 1/2 c. sugar; 1/3 c. flour and cinnamon. Mix until crumbly. Cream remaining butter and sugar well; beat in egg. Shift remaining flour, baking power and salt together; add to creamed mixture alternately with milk, stir in vanilla. Spread butter into greased and floured 7 inch pan. Scatter balckerries over batter; sprinkle crumb mixture over blackberries.

BLACKBERRY BUCKLE

Steps:

• 1) Preheat the oven to 375°F Grease an 8-inch baking pan.
• 2) Sift together the 2 cups of flour, baking powder and salt. Set aside. In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries and fold inches Pour batter into the prepared pan.
• 3) Bake for 35 minutes.