Blackberry Buckle

Blackberry Buckle 1 Blackberry Buckle

I have impulse control issues when it comes to buying local fruit in the summertime – I bring home enough berries to feed a family of grizzly bears.

Thankfully, my own baby bear loves nothing more than cramming handfuls of juicy raspberries into his cheeks. But even so, we always have more than I know what to do with.

Blackberry Buckle2 Blackberry Buckle

I love easy, casual desserts like this to use up my berry bounty.

A buckle is a lovely cake with ripe, juicy blackberries (or other fruit) nestled into the batter prior to baking. I love the rustic appeal of baking it in a cast iron skillet.

Melting the butter in the skillet itself doubles to grease the baking surface. All it needs to finish it off is a scoop of vanilla ice cream or a dusting of confectioners’ sugar.

Blackberry Buckle31 Blackberry Buckle

And guess what? It doubles seamlessly as breakfast the next day…

Blackberry Buckle
Prep time
Cook time
Total time
If you would like to bake the buckle in an 8x8" baking pan instead of a skillet, just melt the butter in the microwave or a small saucepan. Butter the baking pan, or line with parchment paper.
Serves: 6
  • ½ cup butter
  • 1 ⅓ cups all purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 cup whole milk, room temperature
  • 1 tsp vanilla extract
For topping:
  • 3 cups fresh blackberries
  • 2 tbsp granulated sugar
  • Confectioners' sugar, for dusting (optional)
  1. Preheat oven to 350º.
  2. In a medium bowl, whisk together flour,sugar, baking powder and salt.
  3. Melt the butter in a 10-12" cast iron skillet. Transfer to a bowl and whisk in milk and vanilla. (If milk is too cold, butter will solidify - warm the mixture if needed to remelt the butter.)
  4. Add the milk mixture into the dry ingredients; stir gently until just combined. The batter will be lumpy, don't over-stir or the cake won't be tender.
  5. Scrape batter into the cast iron skillet. Toss the blackberries with the 2 tbsp granulated sugar in a small bowl, then scatter over cake batter. Bake about 40 minutes, until deeply golden and springy when pressed.

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  1. Kari @ Cooking with Toddlers

    July 11, 2014 6:08 am - Reply

    I am drowning in excess blackberries over here and what a delicious way to make use of them. Can’t wait to try this out!

  2. Helen

    July 11, 2014 10:00 am - Reply

    hmmm berry buckle for breakfast – you have convinced me. This looks so delicious. You have me convinced – would it be better with whippy cream in the morning or ice cream :) ?

  3. dina

    July 14, 2014 9:14 am - Reply

    it looks delicious!

  4. Derik

    July 14, 2014 10:19 am - Reply

    I love making desserts in a cast iron skillet. Blueberry cake is one I have made and had great feedback with. This one look incredible too. Will probably have to try this. :)

  5. Carol at Wild Goose Tea

    July 16, 2014 8:31 pm - Reply

    I understand your control issues. When it’s summer and the fruit is normally local or close enough and maybe even ripe—what a concept—-you know you gotta grab the gusto now.
    But it does help that you have a baby fruit eating bear. Lol.
    Good way to highlight blackberries. And yeah a scoop of ice cream would be quite appropriate.

  6. Olivia

    July 18, 2014 3:27 am - Reply

    Looks amazing ! Good recipe for this week end thank you

  7. Alicia

    August 19, 2014 8:32 am - Reply

    I substituted black raspberries and made a raspberry syrup (that I didn’t use because we devoured this so quickly) and it was fantastic. I used the cast iron skillet and everything. Definitely keeping in the recipe book. Thanks for the deliciousness!