Today, I picked up some beautiful blackberries from my favorite farm store, and turned them into a Blackberry Buckle. A "buckle" is named for its rustic, or "buckled" appearance. It's simple to make and divine to eat.
You can make a buckle with any kind of berry. Use whatever is in season. You can even use frozen berries, as long as you thaw them first.
To start, tip 1 cup sugar into a mixing bowl.
Add 1 cup self-rising flour.
No self-rising flour on hand? Then sift together 1 cup all purpose flour, 1/2 teaspoon salt, and 1 1/2 teaspoons baking powder.
(I use self-rising flour for lots of baked goods, including this awesome Marmalade Cake.)
Whisk in 1 cup milk...
And one stick (1/2 cup) melted butter.
Whisk vigorously, until you've achieved a fairly smooth batter.
Now grab a baking dish, and butter it generously.
What size baking dish? Well, mine is 10 1/2 inches long, 8 inches wide, and 2 inches deep. But any 10-inch diameter dish (or cast-iron skillet) will suffice.
Tip the batter into the dish.
Take 2 cups of blackberries (or blueberries, etc.), and scatter them over the batter.
Try to distribute the berries as evenly as possible.
Sprinkle the top with 1/4 cup sugar...
And pop the works into a 350°F oven. Bake until browned and "buckled" -- about 1 hour.
Put a heapin' helpin' on a Royal Albert "Moonlight Rose" plate...
Whip up some cream...
Top the buckle with the cream...
And dig in, baby.
Does this easy, seasonal dessert appeal to you? I hope you'll let me know by leaving a comment.
For your convenience, here's a copy-and-paste version of the above deliciousness:
Blackberry Buckle
Kevin Lee Jacobs (www.kevinleejacobs.com)
1 1/4 cups sugar (divided)
1 cup self-rising flour
1 cup milk
1/2 cup (1 stick) butter, melted
2 cups blackberries
Set the oven rack at the lower-middle position; preheat the oven to 350°F
In a mixing bowl, whisk together the sugar, flour, and milk. Whisk in the melted butter. Pour the batter into a buttered, 10-inch diameter baking dish. Distribute the berries over the batter, and dust the top with 1/4 cup sugar. Bake until browned and "buckled" -- about 1 hour.
Don't miss any of Kevin's home and garden posts...sign up for his weekly email updates!
More fun:
Lavender Shortbread Cookies
Blueberry Bars
Angelic Zucchini Fritters
↧