Blackberry Buckle

Publish date:
Social count:

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.


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.


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

  • Cook Time
  • Prep Time
  • 6 servingsServings


  • 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.