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Blackberry Buckle Recipe

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This homey dessert can be made with blueberries or raspberries instead.— Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:9-12 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 9-12 servings

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar, divided
  • 1 egg, beaten
  • 2-1/2 cups all-purpose flour, divided
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh or frozen blackberries
  • 2 teaspoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter

Nutritional Facts

1 serving (1 piece) equals 291 calories, 13 g fat (5 g saturated fat), 29 mg cholesterol, 231 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, cream the shortening and 1/2 cup sugar until light and fluffy. Add the egg and mix well. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
  2. Spread into a greased 9-in. square baking dish. Toss the blackberries with lemon juice; sprinkle over batter. In a small bowl, combine the cinnamon and remaining sugar and flour; cut in the butter until mixture resembles coarse crumbs. Sprinkle over berries.
  3. Bake, uncovered, at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Refrigerate leftovers. Yield: 9-12 servings.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Blackberry Buckle in Complete Guide to Baking 2004, p228

Nutritional Facts

1 serving (1 piece) equals 291 calories, 13 g fat (5 g saturated fat), 29 mg cholesterol, 231 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Blackberry Buckle

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Jul. 12, 2014

This was delicious! It's one to keep for other tart fruits. I skipped the baking powder (because I didn't have any) and it made the cake a little more dense which made it so yummy (I also skipped the salt b/c I normally don't use it in my baking). I also used fresh blackberries (more than 2 cups b/c I wanted to fill the entire cake with lots of berries). I used whipped cream as a topping. This is one to remember.

MY REVIEW
Reviewed Sep. 12, 2009

I substituted butter for shortening and the recipe worked just fine. I also skipped the lemon juice. It was so good I'm ready to make a new pan!

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