• July 11, 2014

    Blackberry Buckle

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    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…

    Ingredients

    • ½ cup butter
    • 1 ? 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
    • undefined

    For topping:

    • 3 cups fresh blackberries
    • 2 tbsp granulated sugar
    • Confectioners’ sugar, for dusting (optional)
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    Preparation

    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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    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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    Katrina

    Hi- this is my go to recipe for berries if we can’t eat them fast enough… but it seems that your website refresh messed up the flour measurement, would you be able to let me know what it is? thank you.

    Katrina

    Hi- this is my go to recipe for berries if we can’t eat them fast enough… but it seems that your website refresh messed up the flour measurement, would you be able to let me know what it is? thank you.

    Katrina

    Hi- this is my go to recipe for berries if we can’t eat them fast enough… but it seems that your website refresh messed up the flour measurement, would you be able to let me know what it is? thank you.

    Katrina

    Hi- this is my go to recipe for berries if we can’t eat them fast enough… but it seems that your website refresh messed up the flour measurement, would you be able to let me know what it is? thank you.

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