Blackberry Buckle

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 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 Buckle

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

Blackberry Buckle
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
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.
Ingredients
  • 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)
Instructions
  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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11 Reviews

  1. Katrina @ Warm Vanilla Sugar

    July 11, 2014 3:47 am - Reply

    I love quick fruit desserts like this. Skillets make everything better!

  2. 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!

  3. 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 :) ?

  4. dina

    July 14, 2014 9:14 am - Reply

    it looks delicious!

    • Jennifer Pallian

      July 23, 2014 1:49 pm - Reply

      Thanks, Dina!

  5. 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. :)

    • Jennifer Pallian

      July 23, 2014 1:49 pm - Reply

      Thanks, Derik!

  6. 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.

    • Jennifer Pallian

      July 23, 2014 1:49 pm - Reply

      Yes, baby bear really does help! :)

  7. Olivia

    July 18, 2014 3:27 am - Reply

    Looks amazing ! Good recipe for this week end thank you

    • Jennifer Pallian

      July 23, 2014 1:48 pm - Reply

      Thanks, Olivia!