Indulge in the flavors of juicy blackberries and a tender cake in this scrumptious Chef John's Blackberry Buckle recipe. With a buttery crumb topping and a hint of lemon zest, this dessert is perfect for summer gatherings or any time you want to treat your taste buds. Whip up this delightful buckle in just a few easy steps and enjoy the sweet aroma that fills your kitchen.
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 egg
- ½ cup milk
- 2 cups fresh blackberries
- ¼ cup all-purpose flour
- ¼ cup white sugar
- ¼ cup unsalted butter, chilled
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
- In a bowl, whisk together 1 ½ cups flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream together softened butter, 1 cup sugar, vanilla extract, and lemon zest until light and fluffy.
- Beat in the egg and mix well.
- Add in the flour mixture alternately with the milk, beginning and ending with the flour mixture. Stir until just combined.
- Gently fold in the fresh blackberries, taking care not to crush them.
- Spread the batter evenly into the prepared baking dish.
- In a small bowl, combine ¼ cup flour and ¼ cup sugar. Cut in the chilled butter until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping over the batter in the baking dish.
- Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
- Allow the blackberry buckle to cool slightly before serving. Serve warm or at room temperature.
- Optional: Serve with a scoop of vanilla ice cream for an extra indulgence.
