Monday, October 20, 2014
I had the very last of this season's blackberries tucked away in the freezer, so I decided to make this Blackberry Buckle today. It's a nice little dessert and a great way to use up those berries. Did you know? Buckles are similar to cobblers, but called a buckle because the berries are sprinkled on top and the cake "buckles" under the weight. This recipe has been in my family for many years, with the original recipe coming from my mother's 1950's Betty Crocker Cook Book. It's definitely an "oldie but a goodie."
1 stick butter (1/2 cup)
1 1/4 cup sugar
1 cup flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 cups blackberries, rinsed and dried
2 tablespoons sugar
Preheat oven to 350 degrees. Melt the butter in a microwave safe dish.
Whisk together the sugar, flour, baking powder, and salt in a large mixing bowl.
With a large wooden spoon, mix in the milk and melted butter, stirring until just incorporated.
Spray a 9-inch pie pan or 9-inch square baking dish with cooking spray and pour in the batter. Sprinkle the blackberries over the top evenly.
Sprinkle the top with 1 tablespoon of the sugar and place in the oven for 40 minutes.
Sprinkle with the remaining tablespoon of sugar and continue baking 15-20 minutes or until golden and bubbly.
Cooks note - the ramekins take just as long to bake due to their depth. You may easily substitute blueberries or raspberries for the blackberries.
Yield: 1 - 9-inch pie pan/baking dish, or 6 - 9-oz. individual ramekins
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