Blackberry Buckle
Bursting with juicy blackberries and crowned with a buttery cinnamon crumble, this Blackberry Buckle is the ultimate summer dessert you’ll want to bake again and again. Perfectly balancing tender cake and sweet-tart fruit, this recipe comes together effortlessly with simple pantry staples like all-purpose flour, milk, and brown sugar. The batter, kept light and moist with a hint of vanilla, cradles the vibrant berries while the golden, crumbly topping adds an irresistible crunch that’s sure to impress. Ready in just one hour, this versatile treat is perfect served warm with a scoop of vanilla ice cream for dessert or enjoyed at room temperature as a delightful brunch centerpiece. Whether you’re using fresh or frozen berries, this easy, crowd-pleasing recipe highlights the best of blackberry season with minimal effort and maximum flavor.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 1 unit large egg
- 1 teaspoon vanilla extract
- 0.5 cup milk
- 1.5 cups blackberries (fresh or frozen)
- 0.25 cup light brown sugar
- 0.5 teaspoon ground cinnamon
- 2 tablespoons unsalted butter (for topping)
- 0.3 cup all-purpose flour (for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease an 8x8-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together 1.5 cups of all-purpose flour, 1.5 teaspoons of baking powder, and 0.25 teaspoon of salt. Set aside.
In a large bowl, cream 0.5 cup of unsalted butter and 0.75 cup of granulated sugar until light and fluffy using a hand or stand mixer.
Beat in 1 large egg and 1 teaspoon of vanilla extract until well incorporated.
Add the flour mixture to the butter mixture in three additions, alternating with 0.5 cup of milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Gently fold in 1.5 cups of blackberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking dish and spread it evenly.
In a separate small bowl, prepare the crumble topping by mixing 0.3 cup of all-purpose flour, 0.25 cup of light brown sugar, 0.5 teaspoon of ground cinnamon, and 2 tablespoons of unsalted butter. Use your fingers or a fork to combine until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the batter in the baking dish.
Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
Allow the Blackberry Buckle to cool in the pan for about 15 minutes before serving warm or at room temperature. Optionally, serve with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 405.8 g | 148% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 222.1 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 360 mg | 28% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1074 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
