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Blackberry Buckle

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
    12 servings

Ingredients

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

Directions

  • 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.
  • 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.
  • Bake, uncovered, at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Refrigerate leftovers.
Nutrition Facts
1 piece: 291 calories, 13g fat (5g saturated fat), 29mg cholesterol, 231mg sodium, 40g carbohydrate (19g sugars, 2g fiber), 4g protein.

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Reviews

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Average Rating:
  • Lady Fingers
    Jul 7, 2019

    There is a lot I loved about this recipe -- the thick batter holds the berries well, the flavor is good, and it holds up overnight without refrigeration. Be careful not to overbake it, or it will get dry, but that can be fixed by drizzling berry syrup or custard sauce on top. Next time, I may add vanilla to the batter.

  • mballasward
    Sep 30, 2018

    I used raspberries and it was awesome!

  • jweitzel1122
    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.

  • blackpearls
    Jun 17, 2013

    No comment left

  • seavib
    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!

  • cortina
    Jul 2, 2006

    No comment left