Blackberry Buckle

Blackberry Buckle is a perfect cake recipe to make using all those summer ripe blackberries.

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 than 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
• 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
• 3/4 teaspoon Cinnamon

Mix until well combined.

Add:

• 2 3/4 cup All-Purpose Flour
• 3/4 cup Whole Milk

Mix just until combined scraping sides and bottom of bowl well.

Gently 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.

Blackberry Buckle is a favorite cake recipe for breakfast, brunch or dessert. 

A few other cake recipes you might love are:

• Blueberry Coffee Cake
• Apple Coffee Cake
• Cherry Cream Cheese Coffee Cake
• Strawberry Rhubarb Coffee Cake
• Banana Cake

A few other favorite Blackberry recipe we love are:

• Flaky Blackberry Turnovers
• Blackberry Cobbler Recipe
• Blackberry Crisp
• Blackberry Crumb Muffins
• Blackberry Crumb Bars

Blackberry, Buckle, Dessert, Cake, Recipe,

Blackberry Buckle, Cake, Coffee Cake, Dessert, Recipe

American

Yield: 12

Author: Serena

Blackberry Buckle

Blackberry Buckle is light cake with cinnamon, vanilla, and plenty of blackberries with a crumble topping from Serena Bakes Simply From Scratch.

prep time: 20 Mcook time: 45 Mtotal time: 65 M

ingredients:

Crumb Topping

• 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

Blackberry Buckle Batter

• 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 Salt
• 3/4 teaspoons Ground Cinnamon
• 2 3/4 cup All-Purpose Flour
• 3/4 cup Whole Milk
• 4 1/2 cups Fresh Blackberries

instructions:

1. Preheat oven to 375 degrees. Butter a 9"x13" pan well and set aside.

Crumb Topping

1. In a mixer fitted with a paddle attachment add  sugar,  flour and cinnamon. 
2. Mix on low speed until combined. 
3. Add 6 tablespoons butter cut into tablespoon sized pieces. 
4. Mix until crumbly and butter is well combined. 
5. Set topping aside.

Blackberry Buckle Cake Batter

1. In a clean mixing bowl using a paddle attachment cream together cold butter and sugar, until light and fluffy.
2. Add eggs and vanilla one at a time beating well between each addition.
3. Add baking powder, salt, and cinnamon. Beat until well combined.
4. Add flour and milk. Mix on low speed just until blended.
5. Carefully fold blackberries into cake batter.
6. Pour batter into prepared pan and carefully spread until level.
7. Sprinkle crumb topping evenly over cake batter.
8. Bake for 45 minutes until crumb topping is lightly brown and a toothpick inserted into the center of cake comes out clean.
9. Allow to cool 30 minutes - 1 hour before slicing.

Calories
384.45

Fat (grams)
13.40

Sat. Fat (grams)
7.90

Carbs (grams)
61.45

Fiber (grams)
3.95

Net carbs
57.50

Sugar (grams)
32.70

Protein (grams)
5.91

Sodium (milligrams)
304.36

Cholesterol (grams)
63.04

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©2015 Serena Bakes Simply From Scratch

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