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Blackberry Buckle – An Old Fashioned Treasure

Old Fashioned Blackberry Buckle

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.

Old Fashioned Blackberry Buckle

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.

Old Fashioned Blackberry Buckle

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.

Old Fashioned Blackberry Buckle

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.

Old Fashioned Blackberry Buckle

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!

Old Fashioned Blackberry Buckle

Blackberry Buckle – An Old Fashioned Treasure

Prep Time: 10 minutes

Cook Time: 60 minutes

Yield: Serves 6 - 8

Blackberry Buckle – An Old Fashioned Treasure

A Blackberry Buckle is an old-fashioned dessert, in which a sweet, fluffy batter surrounds tart blackberries! The batter "buckles" around the blackberries, incorporating them into the batter. Serve with a vanilla ice cream or a sweetened whipped cream!

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

  1. Preheat your oven to 350° and move a rack to the top third of the oven.
  2. In a medium bowl, slightly mash the blackberries to begin releasing their juices, set aside.
  3. In a 12-inch cast iron skillet melt your butter. While the butter is melting prepare your batter.
  4. 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.
  5. Pour the butter into the batter and whisk to combine. Pour the batter back into the hot 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.
  6. Sprinkle granulated sugar over the blackberries. I used about 1 tablespoon.
  7. Bake approximately 1 hour or until a toothpick inserted into the center of the buckle comes out with a few crumbs still attached.
  8. Let cool slightly, spoon into bowls and top with vanilla ice cream or sweetened whipped cream (this Lemon Whipped Cream would be a wonderful compliment). The buckle is best served warm or at room temperature.

Notes:

To make one miniature Blackberry Buckle, make a quarter of the recipe as written above. I made a 1/3 and it overflowed a lot into my freshly cleaned oven. Not that I’m upset about that at all or anything. Bake 15-20 minutes.

Recipe adapted from Martha Stewart. As seen on Martha Bakes.

https://www.cheflindseyfarr.com/2014/06/blackberry-buckle-old-fashioned-treasure/

36 Comments

  • mimi
    June 27, 2014 at 9:17 am

    That is one beautiful dessert! I love anything made in a skillet! Lovely photos as well!

    Reply
    • AmericanCooking22
      June 28, 2014 at 12:09 am

      Me too! This is my first dessert that I’ve braved in a skillet but it will be the first of many!

      Reply
  • Miss Kim @ behgopa
    June 27, 2014 at 2:40 pm

    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!

    Reply
    • AmericanCooking22
      June 28, 2014 at 12:08 am

      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.

      Reply
      • Miss Kim @ behgopa
        June 29, 2014 at 1:37 pm

        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.

        Reply
        • AmericanCooking22
          June 30, 2014 at 5:28 pm

          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.

          Reply
  • Ernesta @BakingSecrets
    June 27, 2014 at 2:56 pm

    Great pictures!!! Nice interesting recipe. Looks so yummy!

    Reply
    • AmericanCooking22
      June 28, 2014 at 12:06 am

      Thank you!

      Reply
  • Medha @ Whisk & Shout
    June 28, 2014 at 10:02 am

    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 🙂

    Reply
    • AmericanCooking22
      June 30, 2014 at 5:22 pm

      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!

      Reply
  • Kristi @ Inspiration Kitchen
    June 29, 2014 at 7:38 am

    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!

    Reply
    • AmericanCooking22
      June 30, 2014 at 5:25 pm

      Thanks, Kristi!! It is delicious! I want to make it all the time…trying to resist!

      Reply
  • Julianne @ Beyond Frosting
    June 29, 2014 at 1:02 pm

    Oh man this looks awesome! Plus the scoop of ice cream on top! Love!

    Reply
    • AmericanCooking22
      June 30, 2014 at 5:26 pm

      Thanks, Julianne! It’s all about the ice cream!

      Reply
  • PassTheKnife
    June 29, 2014 at 10:37 pm

    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.

    Reply
    • AmericanCooking22
      June 30, 2014 at 10:37 am

      Thanks! I hope you do!

      Reply
  • Consuelo - Honey & Figs
    June 30, 2014 at 10:32 am

    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 🙂

    Reply
    • AmericanCooking22
      June 30, 2014 at 10:36 am

      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!

      Reply
  • Lilli @ Sugar and Cinnamon
    June 30, 2014 at 8:49 pm

    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!

    Reply
    • AmericanCooking22
      July 2, 2014 at 1:28 pm

      Must not forget the ice cream!

      Reply
  • Ella-HomeCookingAdventure
    July 1, 2014 at 12:32 am

    Beautiful.. this is similar to a German pancake or I mistake? No matter the name I am sure this is incredible delicious..

    Reply
    • AmericanCooking22
      July 2, 2014 at 1:27 pm

      Thanks! I’ve never had a German pancake, but if it is, and I can call it breakfast, then I am in!!!

      Reply
  • Wendy
    July 1, 2014 at 11:31 am

    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. 🙂

    Reply
    • AmericanCooking22
      July 7, 2014 at 11:42 am

      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!

      Reply
  • Alessandra // the foodie teen
    July 1, 2014 at 4:20 pm

    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!

    Reply
    • AmericanCooking22
      July 2, 2014 at 1:27 pm

      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! 🙂

      Reply
  • Kristine @ Kristine's Kitchen
    July 2, 2014 at 12:40 am

    This looks delicious and so easy! I’ve never made a buckle, but think I must soon! Those fresh blackberries look scrumptious!

    Reply
    • AmericanCooking22
      July 2, 2014 at 1:24 pm

      Thanks, Kristine! The blackberries are phenomenal down here right now!!

      Reply
  • Cindy @ Pick Fresh Foods
    July 3, 2014 at 11:33 pm

    This looks delicious! I’ve never had a buckle before, so thanks for saying what the texture is like in this recipe.

    Reply
    • AmericanCooking22
      July 5, 2014 at 11:18 am

      It was really hard to describe but I wanted the difference to be obvious!

      Reply
  • Anne
    July 5, 2014 at 5:05 pm

    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!!!

    Reply
    • AmericanCooking22
      July 6, 2014 at 11:01 am

      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 🙂

      Reply
  • Jessica @ Sweet Menu
    July 7, 2014 at 11:20 pm

    Oh I love this! What a pretty dessert. Love how it’s cooked and served in the skillet.

    Reply
    • AmericanCooking22
      July 8, 2014 at 10:58 am

      Thanks, Jessica!

      Reply
  • Debbie
    August 10, 2014 at 9:41 pm

    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

    Reply
    • AmericanCooking22
      August 11, 2014 at 9:21 am

      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. 🙂

      Reply

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