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…
- 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
- 3 cups fresh blackberries
- 2 tbsp granulated sugar
- Confectioners’ sugar, for dusting (optional)
Preheat oven to 350º.
In a medium bowl, whisk together flour,sugar, baking powder and salt.
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.)
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.
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.