Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Blackberry Buckle

BY Kevin Lee Jacobs | 54 Comments

Last updated on August 15th, 2014

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.

You can make a buckle with any kind of berry. Use whatever is in season. You can even use frozen berries, as long as you thaw them first.

To start, tip 1 cup sugar into a mixing bowl.

Add 1 cup self-rising flour.

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.)

Whisk in 1 cup milk…

And one stick (1/2 cup) melted butter.

Whisk vigorously, until you’ve achieved a fairly smooth batter.

Now grab a baking dish, and butter it generously.

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.

Tip the batter into the dish.

Take 2 cups of blackberries (or blueberries, etc.), and scatter them over the batter.

Try to distribute the berries as evenly as possible.

Sprinkle the top with 1/4 cup sugar…

And pop the works into a 350°F oven. Bake until browned and “buckled” — about 1 hour.

Put a heapin’ helpin’ on a Royal Albert “Moonlight Rose” plate…

Whip up some cream…

Top the buckle with the cream…

And dig in, baby.

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:

Blackberry Buckle
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 6-8 servings
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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More fun:
Lavender Shortbread Cookies
Blueberry Bars
Angelic Zucchini Fritters

Comments

  1. 1

    Joan C says

    This will be made this afternoon. I’ve picked quite a few blackberries earlier today. May do a mix of blackberries and blueberries.

  2. 2

    Honor says

    Have been picking and freezing wild black raspberries (blackcaps) for jam. Next to ripen will be tons of wild blackberries-definitely going to try this recipe because how much jam can a small family actually eat? 🙂

  3. 3

    stephanie hamilton says

    Kevin, this looks absolutely wonderful. I have made several of your recipes in the past and they ALL work and are all wonderful. Thank you so much for all your wonderful cooking….

    Stef

  7. 7

    Sheryl says

    Oh, yay! I just picked a big bowl of wild blackberries from my back yard today, after feeding (and being pecked by) the chickens. (They like blackberries, too, so I throw a few in to keep them happy and crazy…) I also managed to get one in my garden shoe, so my foot was all purple as I was leaving for work.

    ANYway, I love using all the seasonal fruits – I just got done making a couple of batches of strawberry jam – but I like using the fruit right away, as close to fresh as I can!

    I will make this on the weekend. Thanks again for the great recipes.

  8. 8

    Brenda Johnson says

    How excited I was to get the call that Kevin was bringing me a piece of this!!! Crackly on the top, crispy around the edges…. moist in the middle and full of delicious blackberries!!!! (one of my all time favorites!!) Bursting with summer flavor! The scoop of vanilla ice cream put this over the top as a winning afternoon treat!!! This has bumped it’s way pretty high up on the all time favorites list Kevin!!!! Thank you- as always -for letting me taste test!!!!

  9. 9

    Rosemary says

    Thanks for the recipe Kevin! I made blackberry buckle for dessert for last night’s dinner and it was a definite hit. Our growing season here in Southwestern Ontario isn’t quite as far along as yours. We’re still enjoying strawberry season and blackberry/raspberry season is still a few weeks away…but I had just enough of last year’s blackberries still in the freezer to try this recipe. I will definitely make it again!

  11. 11

    Trudi Dido says

    . This sounds like a good sendoff breakfast for my grand son who will be going back home today. Good memories of eating and Gramma’s house . Thanks very much!

  12. 12

    Jane L says

    Kevin, here I the South, we call your recipe a cobbler. My mother, grandmother and great grandmother used this one. Thanks for sharing.

  13. 13

    Linda says

    Kevin, this looks delicious. Can this be made ahead or frozen? Grandkids are coming and I want to make some this ahead of time. Thanks.

  14. 14

    Marcia says

    Thanks for the recipe.

    Here in Indiana we have a bumper crop of Elderberries coming on. I’ve made jelly and flopped jelly which I called Elderberry syrup. Any other ideas?

  15. 15

    Carol M says

    These berries look like black raspberries to me, which I have not had the pleasure of tasting. I do grow blackberries in my garden, they are just setting fruit well.
    I make a blueberry buckle recipe, that is quite different. I substitute the blueberries also, I use huckleberries in their place. I always look forward to huckleberries season(which is just around the corner) because of the buckle recipe.
    I think I will have to give this a try when I blackberries this year.

  17. 17

    Brenda says

    This sounds fabulous..thank you so much for taking the time to share all of your tips, recipes and how tos..love them all.

  18. 18

    Pam says

    I am trying strawberries, as I got those on sale .50 per quart. And I’ll use a self rising cornmeal mix. Thanks for the idea, Kevin!

  19. 19

    Beverly, zone 6, eastern PA says

    I agree with Carol M. at #15.

    Those berries are a spot on match for my own black raspberries which are coming to the end of their harvest today. Freezer is loaded! We love them on cereal and in Greek Yogurt, too.

    I never wash my fragile Black Raspberries beforehand. It seems to make them too soggy and you can see the flavor visibly going down the drain. Wondering, did you wash yours? The presentation of your Buckle would make a great statement at the table with guests. Looks do-able and delicious.

  20. 20

    Jennifer says

    I will be making this today if the heat stays away. Our window a/c units don’t do a good job of cooling off the kitchen so baking is at a minimum during the hotter months. Looks delicious though and I have some blueberries that are begging to be used!

  21. 21

    EFR says

    The pictures show what appears to me as black raspberries and not blackberries.?? Gene

  24. 24

    Jeannine says

    I made your buckle with wild raspberries (black cap raspberries?) today. Soooo good! Will try next with blueberries…or huckleberries. The recipe is a definite keeper!

  25. 25

    Lela Hardin says

    Did not have berries on hand, but had fresh peaches— it’s in the oven now. Can’t wait to try. Thanks for the buckle recipe.

  26. 26

    Jeanne K Collins says

    I make this all the time BUT I use a gluten free cup for cup flour adding baking soda and salt (which is already present in self-rising flour). It’s one of the few recipes that I have found that converts very easily to gluten-free. It”s terrific with blueberries, blackberries, raspberries, strawberries and peaches!

  27. 27

    Margaret says

    I too am in the South, we call this recipe an Easy Cobbler. The smaller diameter of the dish and deeper the sides the more like a cobbler it becomes. It can be made with any fruit, fresh, frozen, or even canned. I’ve even made it with muscadine juice.and it was wonderful. I doesn’t matter if you put the fruit in first or last. The only way you can mess it up is to stir the fruit and batter together before cooking if the fruit has juices.

  28. 28

    Sandy Sebold says

    I made Blueberry Buckle, last week and it was delicious. Yours looks even better and wow I didn’t think to serve it with whipped cream! Looking forward to your recipe, thanks!

  29. 29

    carol says

    Sounds deliciosomo! Plan to pick blackberries at a nearby farm and will give this recipe a try! And, we love our raised vege beds. Followed your instructions. Great harvest and so much easier to weed and water. You are my garden guru, you know.

  30. 30

    Codi says

    I was recently gifted a large container of fresh blackberries and had been wondering what to do with them. no time to make a jam, since we are preparing to make a trip to the west coast later this week. this was just the recipe I needed! Thank you, Kevin! 🙂

  31. 31

    Michelle says

    Thanks Kevin for another EASY recipe. Will make before the summer is over. Especially since we still have some really cool nights.
    So appreciate. Looks delicious!

  33. 33

    Suzanne George says

    Looks incredibly easy; can’t wait to try it. And, what a beautiful china plate you served it on.

  34. 34

    Doris from Missouri says

    I made this right away as our blackberries are at prime picking right now. It’s the
    right sweetness and richness to offset the berries, just the recipe I needed! My aunts
    used to make this all the time. 3/4 of the pan is already gone so gonna make some more!

  35. 35

    Pam says

    Ate all my black raspberries as I was working in the garden so had to go shopping for something to use in this recipe. Bought frozen red raspberries. Easiest recipe ever and so delicious. Will make again with blueberries this week. Thanks for another “keeper” recipe, Kevin!

  36. 36

    Juanita says

    I made this yesterday and it was delicious!! My husband even loves it, and he hardly eats any desserts. So simply to make. Thanks so much

  37. 37

    Nichole says

    I will without a doubt be making this! Thank you for all your recipes mixed with humor!

  38. 38

    Renee G says

    This looks fantastic — I have a refrigerator overflowing with fresh raspberries so I will be sharing this with my family very soon.

  42. 42

    linda says

    hi kevin- I want to make several of these with various berries for our garden club plant sale. I plan on baking them in foil pans. I’ve never used foil pans for baking. do you have any suggestions for the baking so as not to burn or unevenly cook this recipe? I use parchment in all my pans and would use it in the foil pans too. thanks so much for any help you can give. have a wonderful day! linda (fyi I made this in my regular baking dish and it was delish!)

  43. 43

    Kevin Lee Jacobs says

    Hi Linda – Like you, I’ve never used foil pans for baking. I don’t think you’ll need to adjust the oven temperature, but you might want to test the desserts at 55 minutes instead of 1 hour. Let me know how they turn out, okay?

  45. 45

    Andrea says

    Hi, Kevin, your recipe comes out wonderful every time I make it. Thank you!

  46. 46

    Valerie says

    Thank you for this recipe, Kevin, it is the best! I’m ashamed to say this is the first time I’ve ever made a dessert from scratch. Was always too intimidated. But, your fun instructions and step-by-step pictures gave me the courage and knowledge I needed to try this. I couldn’t believe how easy and quick this was! I have made it many times now using blackberries, raspberries, and blueberries. My husband and son LOVE it and request it often. I’ve taken it to several potlucks and am always asked for the recipe! Thank you again!!!!!

  47. 47

    Georgeann Brown says

    This is a keeper. Used blueberries and my cast iron skillet. Tomorrow is our Farmers’ Market and will pick up blackberries. Delicious.

  49. 49

    Lisa F says

    I only wish I could post the smell in my kitchen! I have one cooling on my counter as I write this. 🙂 Thanks for the recipe, Kevin!

  51. 51

    Tara says

    Hi Kevin, If I’m using blueberries is it okay o use frozen without defrosting?
    Thanks.
    It looks yummy!

  53. 53

    Dee says

    Kevin
    Omg. Just made the buckle…. Bellissimo! Had a bit of trouble converting to liquid butter…I am in Ireland at present this lad told me to put 1/2 cup water in Pyrex measuring cup and cut bits of butter till displace water to 1 cup pour off water a melt butter….it worked! Much to my surprise. Btw I used Irish Kerry gold butter…the taste is worth the trouble of finding it
    Again…love your blog and thank you for this simply wonderful yummy thing

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