Blackberry Buckle
  • Cooking Time: 35-40 min
  • Servings: 4-6
  • Preparation Time: 15 min max
  • 1 cup all purpose flour (I used unbleached)
  • 1 1/2 tsp baking powder
  • 1/4 tsp. salt
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/3 cup half & half
  • 1 tsp. vanilla extract
  • 3 cups fresh blackberries (my mom will drive 3 hours to pick them fresh in the summer!)
  • 1/3 cup granulated sugar (second amount)
  • 1/3 cup all purpose flour (second amount)
  • 1/2 tsp. ground cinnamon
  • 4 Tbsp. unsalted butter, cold
  • 1/8 tsp. salt (second amount)
  1. In a small bowl, stir together the 1 cup flour, baking powder, and 1/4 tsp salt. Set aside.
  2. In a large mixing bowl, beat together the butter and sugar on medium speed until light and fluffy.
  3. Add in the egg and beat until smooth.
  4. Next mix in the half & half and the vanilla.
  5. Slowly add part of the flour and mix on low speed, then add more flour doing this 1/3 of flour mixture at a time.
  6. Pour the batter into the greased dish and spread it evenly with your spatula.
  7. Arrange the berries over the smoothed batter. No need to press them in.
  8. In a bowl, combine the second amounts of sugar, flour, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers to make a crumbly topping. Sprinkle evenly over the berries to create a topping.
  9. Bake at 375 degree F for 35-40 minutes in an 8" X 8" pan. Place a cookie sheet with tin foil or parchment underneath the cake pan to prevent boil-over spills in your oven.
  10. Remove from oven and let cool on wire rack for 15 minutes.
  11. Serve hot or cold.
If you love blackberries like I do, you will love love love this recipe!