A Blackberry Buckle is like an old fashioned cobbler! The sweet cakey topping balances the slightly tart blackberries! Topped with a generous serving of vanilla ice cream it rivals the best cobbler out there.
At first I wasn’t sure what a Blackberry Buckle brought to the table that fruit cobblers, crisps and crumbles did not. It seemed rather superfluous. But that was before I tried this one.
Initially I was driven to make this Blackberry Buckle by a desire to use my miniature cast iron pan mixed with good, old-fashioned curiosity.
But after one bite, I realized the error of my ways. How could I have prematurely judged this sensational dessert?! And it was so easy to make. One bowl and one cast iron skillet and you have a fabulous old-fashioned dessert.
It’s called a buckle because the batter buckles in the middle with the weight of the blackberries. The batter is sweet and fluffy. The consistency is somewhere between a pancake and a cornbread.
But better.
The sweet batter balances the slightly tart blackberries and, when topped with a generous serving of vanilla ice cream, rivals the best cobbler out there.
You absolutely must try this easy, fast, old-fashioned berry dessert! I promise it will soon become a part of your Summer berry dessert rotation!
Blackberry Buckle
Ingredients
- 1 cup flour
- 1 cup sugar
- pinch kosher salt
- 2 teaspoons baking powder
- 1 ½ teaspoons vanilla extract
- 1 cup 2% milk
- ½ cup butter (melted)
- 12 oz blackberries
- Extra granulated sugar for sprinkling
Instructions
- Preheat your oven to 350° and move a rack to the top third of the oven.
- In a medium bowl, slightly mash the blackberries to begin releasing their juices, set aside.
- In a 12-inch cast iron skillet melt your butter. While the butter is melting prepare your batter.
- In a large bowl whisk together the flour, sugar, baking powder and salt. In a wet-ingredient measuring cup, measure your milk and then add the vanilla, stir to combine. Pour the milk/vanilla mixture into your dry ingredients and whisk until no lumps remain.
- Pour the butter into the batter and whisk to combine. Pour the batter back into the cast iron skillet that you used to melt your butter. Spoon the blackberries into the center of the batter, leaving about an inch of blackberry-free batter around the edges.
- Sprinkle granulated sugar over the blackberries. I used about 1 tablespoon.
- Bake approximately 1 hour or until a toothpick inserted into the center of the buckle comes out with a few crumbs still attached.
- Let cool slightly, spoon into bowls and top with vanilla ice cream or sweetened whipped cream. The buckle is best served warm or room temperature.
Laura Curran says
I stumbled upon this recipe after picking blackberries in our woods. I had to adjust the bake time by about 30 minutes or it would have burned. It tastes perfect in a very simple way and I appreciate the recipe! Thank you!
Lindsey Farr says
Picking blackberries in your woods sounds like absolute perfection! So glad you enjoyed, and thank you for commenting! ????
Debbie says
I made your amazing blackberry buckle today. It was a huge success. Would you use the same recipe for a blueberry or strawberry buckle? I was concerned about the amount of sugar. Thanks for your help. Debbie
Lindsey says
Hi Debbie! I'm so glad you loved it! I would use the same recipe for the batter but I would reduce or eliminate the amount that I sprinkled over the berries right before putting them in the oven. I would also leave the blueberries mostly whole instead of crushing them like the blackberries. Strawberries can be less sweet than blueberries so I would taste first, then adjust my sugar as needed. 🙂
Jessica @ Sweet Menu says
Oh I love this! What a pretty dessert. Love how it's cooked and served in the skillet.
Lindsey says
Thanks, Jessica!
Anne says
Looks amazing!!!! I love things in cast iron pans, except I have a habit of dropping them.. :/
I want to eat that off the screen!!!
Lindsey says
Thank you, Anne! I love things in cast iron pans too! I am terrified of dropping them and I'm shocked I haven't because I drop everything else 🙂
Cindy @ Pick Fresh Foods says
This looks delicious! I've never had a buckle before, so thanks for saying what the texture is like in this recipe.
Lindsey says
It was really hard to describe but I wanted the difference to be obvious!
Kristine @ Kristine's Kitchen says
This looks delicious and so easy! I've never made a buckle, but think I must soon! Those fresh blackberries look scrumptious!
Lindsey says
Thanks, Kristine! The blackberries are phenomenal down here right now!!
Alessandra // the foodie teen says
I can never remember the difference between buckles and crumbles and crisps, but I do know that they're all delicious! I love using blackberries in baking!
Lindsey says
Based on my extensive research, a cobbler is traditional made with a sweetened biscuit dough dropped on the top like "cobblestones", a crumble is like a streusel topping, and a crisp is like a crumble but with rolled oats! A buckle is totally different! People use them all interchangeably obviously! 🙂
Wendy says
Call it buckle or cobbler , these warm fruity wonders are my favorite summer dessert! What ever is in season, I throw in a cobbler; berries, peaches, even apples! Though I don't have an iron skillet, I make my buckle/cobbler in a casserole dish. The recipe I usually use calls for self-rising flour and I never know how to convert to all-purpose. I am so happy to have your recipe using ingredients I almost always have available! Your photos have me craving this blackberry buckle now!
p.s. In reference to Miss Kim's questions about mug cakes. There is no way a microwave cake (from a 3-2-1 cake mix or from scratch) can have the texture of an oven baked cake BUT they can be quick, tasty, and portion controlled. 🙂 I have posted the directions for numerous mug cakes with ingredients that are shelf-safe for care packages. In my many experiments, the key to delicious taste in a mug cake is add-ins that provide flavor boosts and moisture. Using syrups, puddings, and chocolates make a big difference. 🙂
Lindsey says
Me too!!! I usually make mine in casserole dishes too, but cast iron skillets make me smile. I am too afraid to make them in my large skillet because I worry it will taste like chicken or something! I so agree about the microwave cakes, but they do seem like good options when a craving strikes or when you can't be trusted around an entire cake! I'll have to check out your recipes!
Ella-HomeCookingAdventure says
Beautiful.. this is similar to a German pancake or I mistake? No matter the name I am sure this is incredible delicious..
Lindsey says
Thanks! I've never had a German pancake, but if it is, and I can call it breakfast, then I am in!!!
Lilli @ Sugar and Cinnamon says
This actually looks so good! I love all things crumble/cobbler/crisp so this is right up my alley. And definitely with the vanilla ice cream!
Lindsey says
Must not forget the ice cream!
Consuelo - Honey & Figs says
Ohhh I'd never seen one of these! I guess they're just not popular over here ;'( Which is truly a pity, because this beauty does sound super delicious! And the texture looks lovely too 🙂
Lindsey says
They are kind of a rarity over here too especially in the original form - but they are worth bringing back! It's a perfect light summer dessert! You should totally make it a thing!
PassTheKnife says
Your pictures are wonderful, they really capture the old fashioned look. I can't wait to try out this simple dessert, it looks so easy and delicious.
Lindsey says
Thanks! I hope you do!
Julianne @ Beyond Frosting says
Oh man this looks awesome! Plus the scoop of ice cream on top! Love!
Lindsey says
Thanks, Julianne! It's all about the ice cream!
Kristi @ Inspiration Kitchen says
I remember this from when I was a kid! It brings back fond memories! And you know what I remember most? That is was delicious! These photos are amazing Lindsey! Looks great!
Lindsey says
Thanks, Kristi!! It is delicious! I want to make it all the time...trying to resist!
Medha @ Whisk & Shout says
I'm obsessed with crisps and I can't wait to try a buckle! This looks delicious and is giving me more incentive to buy myself a cast iron skillet 🙂
Lindsey says
I don't know if I could live without my cast iron skillet! These miniature ones...maybe not so essential! I hope you do try it!
Ernesta @BakingSecrets says
Great pictures!!! Nice interesting recipe. Looks so yummy!
Lindsey says
Thank you!
Miss Kim @ behgopa says
Looks delicious. I love cast iron skillets even though they weigh a ton. Cant imagine life without it. Oh btw, off topic, do you ever make mug cakes? What do you think of them? I made one yesterday because I had to get rid of some stuff. What do you think of mug cakes? I wonder if you ever posted on mug cakes. I'll check!
Lindsey says
I've never made mug cakes because I'm kind of skeptical! How could it possibly taste as good as one baked in the microwave?! How was yours?
I heart cast iron skillets. I would be lost without mine...I have 4. I love these little ones. Adorable.
Miss Kim @ behgopa says
I did not like the recipe that I used at all. But this one here looks tempting. https://www.tablefortwoblog.com/the-moistest-chocolate-mug-cake/ But I couldn't make that one at the time because I was out of ap flour lol (typical me, right?). That one looks all moist and yum. It's got rave reviews.
Lindsey says
I don't know how you are out of all these essential baking items?!! lol! I make sure I never run out just in case a craving strikes! On second thought...maybe I should run out. Would cut down on gym time!
That one in the link looks delicious! Going to pin it. It actually looks like the right texture.
mimi says
That is one beautiful dessert! I love anything made in a skillet! Lovely photos as well!
Lindsey says
Me too! This is my first dessert that I've braved in a skillet but it will be the first of many!