Blackberries. This Blackberry Buckle reminds me of summer and how sunshine is right around the corner (spring in Washington is a little wet). Last summer the kids and I, along with my mom and sister spent a couple of afternoons picking blackberries and I used some of those blackberries in this coffee cake. Berries that are frozen can last between 10 and 12 months.
This Blackberry Buckle is so simple to mix up and is perfect for a brunch or a potluck. The bonus, you probably have most of the ingredients already at home. You can also substitute any berry in place of the blackberry…raspberries, strawberries, blueberries, any berry!
And just for memories sake of berry picking…
Now onto the recipe. For Blackberry Buckle, you will need…
2 cups of all-purpose flour
1 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of milk
2/3 cup vegetable oil
2 teaspoons vanilla
3 cups blackberries, fresh or frozen (just thaw)
1/3 cup butter
1/2 cup flour
1/2 cup brown sugar
1 tablespoon cinnamon
Pre-heat oven to 350 and spray a 9×13-inch pan with baking spray.
Use a pastry cutter to mix ingredients to make the crumb topping.
The mixture will have the consistency of sand and have pea-sized pieces in it.
Next, mix all ingredients EXCEPT the blackberries. Leave them out until the end. It is really important that you mix this batter by hand for 3 minutes (I like doing this), or mixing with an electric mixer for 2 minutes.
Pour cake mixture into the greased pan.
Now is the time to drop the blackberries (or the berry of your choice) on top of the mixture.
Spread the crumb topping on top as well.
Bake for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Serve with coffee (or any other bevie of your choice).
From my kitchen to yours,