- 1 cup flour
- 1 cup sugar
- pinch kosher salt
- 2 teaspoons baking powder
- 1 ½ teaspoons vanilla extract
- 1 cup 2% milk
- ½ cup butter, melted
- 12 oz blackberries
- Extra granulated sugar for sprinkling
- Preheat your oven to 350° and move a rack to the top third of the oven.
- In a medium bowl, slightly mash the blackberries to begin releasing their juices, set aside.
- In a 12-inch cast iron skillet melt your butter. While the butter is melting prepare your batter.
- In a large bowl whisk together the flour, sugar, baking powder and salt. In a wet-ingredient measuring cup, measure your milk and then add the vanilla, stir to combine. Pour the milk/vanilla mixture into your dry ingredients and whisk until no lumps remain.
- Pour the butter into the batter and whisk to combine. Pour the batter back into the hot cast iron skillet that you used to melt your butter. Spoon the blackberries into the center of the batter, leaving about an inch of blackberry-free batter around the edges.
- Sprinkle granulated sugar over the blackberries. I used about 1 tablespoon.
- Bake approximately 1 hour or until a toothpick inserted into the center of the buckle comes out with a few crumbs still attached.
- Let cool slightly, spoon into bowls and top with vanilla ice cream or sweetened whipped cream (this Lemon Whipped Cream would be a wonderful compliment). The buckle is best served warm or at room temperature.
To make one miniature Blackberry Buckle, make a quarter of the recipe as written above. I made a 1/3 and it overflowed a lot into my freshly cleaned oven. Not that I’m upset about that at all or anything. Bake 15-20 minutes.
Recipe adapted from Martha Stewart. As seen on Martha Bakes.
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