Today, I picked up some beautiful blackberries from my favorite farm store, and turned them into a Blackberry Buckle. A “buckle” is named for its rustic, or “buckled” appearance. It’s simple to make and divine to eat.
No self-rising flour on hand? Then sift together 1 cup all purpose flour, 1/2 teaspoon salt, and 1 1/2 teaspoons baking powder.
(I use self-rising flour for lots of baked goods, including this awesome Marmalade Cake.)
What size baking dish? Well, mine is 10 1/2 inches long, 8 inches wide, and 2 inches deep. But any 10-inch diameter dish (or cast-iron skillet) will suffice.
Does this easy, seasonal dessert appeal to you? I hope you’ll let me know by leaving a comment.
For your convenience, here’s a copy-and-paste version of the above deliciousness:
Kevin Lee Jacobs (www.kevinleejacobs.com)
1 1/4 cups sugar (divided)
1 cup self-rising flour
1 cup milk
1/2 cup (1 stick) butter, melted
2 cups blackberries
Set the oven rack at the lower-middle position; preheat the oven to 350°F
In a mixing bowl, whisk together the sugar, flour, and milk. Whisk in the melted butter. Pour the batter into a buttered, 10-inch diameter baking dish. Distribute the berries over the batter, and dust the top with 1/4 cup sugar. Bake until browned and “buckled” — about 1 hour.
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