As the Buckle bakes, the batter rises up over the berries and covers them.  This recipe is from the Pacific Coast.


INGREDIENTS:                                                            TOPPING:

¼ cup Butter                                                               ¼ cup Sugar

½ cup Sugar                                                                2 Tbsps. Flour

1 Egg                                                                          ½ tsp. Cinnamon

1 cup All-Purpose Flour                                                 2 Tbsps. Butter

1 ½ tsps. Baking Powder

¼ tsp. Salt

1/3 cup Milk

1 tsp. Vanilla

1 Pint Blackberries*



  • Set the oven rack to the middle position and preheat the oven to 375 degrees.  Spray a 9 x9” baking dish with Baker’s Joy ® or Butter and Flour it.
  • In a medium-size mixing bowl, cream the Butter and Sugar until light and fluffy.
  • Add the Egg and beat well.
  • Sift the Flour, Baking Powder and Salt together; combine the Milk and Vanilla.
  • Add the liquid and dry ingredients alternately to the creamed mixture, beating well after each addition.
  • Pour the Batter into the prepared pan and cover with the Blackberries.  (If the berries are very large, cut them in half)
  • In a small bowl, combine the Sugar, Flour and Cinnamon; use a pastry blender to cut in the Butter.
  • Evenly sprinkle the topping over the Blackberries.
  • Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
  • Serve warm with Whipped Cream or Ice Cream.


Yield:  6 Servings


*    Blackberries are fragile, so use them within a day or so of picking; discard any   

      moldy ones.  Other berries such as raspberries or blueberries may also be used.



Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)