Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
It's hard to believe we are inching towards the end of summer!
It seems like it had just begun as quickly as it's ending!
With the end of summer comes Labor Day Weekend and the close of berry season.
So Sunday Supper has paired with Gallo Family Vineyards to bring you 20 tantalizing recipes to help prepare you for the long holiday weekend whether your brunching with family, camping before the rain comes or hosting a BBQ these recipes are sure to wake up your taste buds!
One of my favorite recipes to make when the blackberries are ripe is Blackberry Buckle!
It's a light cake loaded with tons of ripe blackberries, a hint of cinnamon, vanilla and light crumb topping.
It's a favorite in our house as dessert for breakfast, brunch, camping or a sweet treat to bring to a friends for a get together.
You can never go wrong with Blackberry Buckle, it lasted less then 24 hours in our house and Colt was already requesting I make it again.
To me that's a sign of a good thing!
In a mixer stir together 3/4 cup Granulated Sugar, 1/2 cup All-Purpose Flour, and 3/4 teaspoon Cinnamon until well combined.
Add 6 tablespoons Room Temperature Butter. Mix on medium speed until crumbly and well combined.
Topping will be crumbly yet the butter will be well blended. Set topping aside.
Cream together 6 tablespoons Slightly Cold Butter and 1 cup Sugar until light and fluffy.
I find colder butter holds more air then softened butter to make for a wonderfully light cake.
Add 2 whole Eggs one at a time and 1 teaspoon Vanilla. Beat well between each egg.
Add 1 1/2 teaspoons Baking Powder, 3/4 teaspoon Sea Salt and 3/4 teaspoon Cinnamon.
Mix until well combined.
Add 2 3/4 cup All-Purpose Flour and 3/4 cup Whole Milk. Mix just until combined scraping sides and bottom of bowl well.
Fold in 4 1/2 cups Fresh Blackberries.
Spread cake batter into a buttered 9"x13" Pan.
I buttered my pan on this occasion, lined with parchment paper, buttered parchment paper to make removal from the pan easier but normally I just butter the pan well.
Sprinkle topping evenly over the top of cake.
Bake in a 375 degree oven for 45 minutes or until a toothpick inserted into the center of cake comes out clean and top is lightly brown.
Allow to cool 30 minutes-1 hour before slicing.
Enjoy with a wonderful glass of Gallo Family Vineyards Cafe Zinfandel, it's sweet yet smooth with a light body, hints of berries and a deep red color pairs beautifully with this Blackberry Buckle or for a white pairing try Gallo Family Vineyards Sweet White Blend.
Either Gallo Family Vineyards Wine makes a wonderful accompaniment.
Blackberry Buckle is a guaranteed favorite no matter what the occasion or time of day it is always a hit in our house and never lasts long!
Please make sure to visit Gallo Family Vineyards Labor Day Entertaining Post and all the other amazing Sunday Supper recipes below the recipe for more wonderful ideas for your Labor Day Weekend!
A light cake with a hint of cinnamon, loads of blackberries and a light crumb topping makes Blackberry Buckle a favorite perfect for brunch or dessert.Prep time: PT20M
Cook time: PT45M
Total time: PT1H35M
Yield: 12 Servings
- 3/4 cup Granulated Sugar
- 1/2 cup All-Purpose Flour
- 3/4 teaspoon Ground Cinnamon
- 6 tablespoons Butter, Room Temperature Plus More For Greasing Pan
- 1 cup Granulated Sugar
- 6 tablespoons Butter, Slightly Cold
- 2 whole Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 1/2 teaspoons Baking Powder
- 3/4 teaspoons Sea Salt
- 3/4 teaspoons Ground Cinnamon
- 2 3/4 cup All-Purpose Flour
- 3/4 cup Whole Milk
- 4 1/2 cups Fresh Blackberries
- Preheat oven to 375 degrees. Butter a 9"x13" pan well and set aside.
- For Topping:In a mixer fitted with a paddle attachment add 3/4 cup sugar, 1/2 cup flour and 3/4 teaspoon cinnamon. Mix on low speed until combined. Add 6 tablespoons butter cut into tablespoon sized pieces. Mix until crumbly and butter is well combined. Set topping aside.
- For Cake: In a clean mixing bowl using a paddle attachment cream together 6 tablespoons cold butter and 1 cup sugar until light and fluffy.
- Add eggs and vanilla one at a time beating well between each addition.
- Add baking powder, salt, and cinnamon. Beat until well combined.
- Add flour and milk. Mix on low speed just until blended.
- Carefully fold blackberries into cake batter.
- Pour batter into prepared pan and carefully spread until level.
- Sprinkle crumb topping evenly over cake batter.
- Bake for 45 minutes until crumb topping is lightly brown and a toothpick inserted into the center of cake comes out clean.
- Allow to cool 30 minutes - 1 hour before slicing.
For more information on Gallo Family Vineyard Wines and menu pairing ideas please visit their website http://www.gallofamily.com/. For more information of store locations and purchase please click here. You can connect with The Gallo Family Of Wines on Facebook, Twitter, Instagram, and YouTube.
For your Labor Day feast:
- Arugula Fig and Goat Cheese Salad by Family Foodie
- Caprese Fruit Salad by Peanut Butter and Peppers
- Chicken Cordon Bleu Pasta Salad by The Crumby Cupcake
- Five Fruity Wine Spritzers by Sunday Supper Movement
- Grilled Flank Steak Pinwheels by Palatable Pastime
- Grilled Shrimp Burgers with Quick Remoulade Sauce by The Weekend Gourmet
- Hatch Chile Avocado Cream Dip by Magnolia Days
- Harissa Spiced Chicken Kabobs by Bobbi's Kozy Kitchen
- Mango Habanero Shrimp Flatbread by Flavor Mosaic
- Peach Barbecue Chicken Wings by Life Tastes Good
- Salmon Bagel Sliders with Strawberry Jalapeno Cream Cheese and Basil Aioli by Food Done Light
- Sunny Side Up Frittata with Ham by Recipe For Perfection
- Tuscan Panzanella Salad by Shockingly Delicious
- Blackberry Buckle by Serena Bakes Simply From Scratch
- Chocolate Strawberry Cream Puff Bites by Grumpy's Honeybunch
- Hasty Chocolate Pudding by Nosh My Way
- Raspberry Lamingtons by Cindy's Recipes and Writings
- Raspberry Upside Down Cake by Take A Bite Out of Boca
- Summer Fruit Tart by That Skinny Chick Can Bake
- Tropical Angel Food Cake by Recipes Food and Cooking
- Vanilla Bean Roasted Peaches by Alida's Kitchen