BLACKBERRY BUCKLE

 

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*

 

DIRECTIONS: 

• 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.