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Blackberry Buckle Recipe

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. YIELD:9-12 servings


  • 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


  • 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.

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.