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Blackberry Blueberry Buckle

by Emma on April 18, 2011

in Dessert

A “buckle” is a variation on the ever classic cobbler. This is also sometimes referred to as “spoon cake.”

In fact as far as cobbler variations go there is: crumble, crisp, buckle, betty, spoon cake, etc.

Weird, right? And as far as my academic research took me (aka-I googled it) it seemed like each term had a pretty loose definition of which was which… so I went with alliteration. Always.

But if you are making this for mixed company and they ask what the heck a buckle is-just tell them its a cobbler. This will put everyone’s mind at ease.

Another thing that will put everyone’s mind at ease: serving this warm with vanilla ice cream.

Watching the white ice cream melt into the dark berry buckle is a summer-time pleasure not to be missed.

Some people would say that about roller-coasters. But I’m a foodie, not a dare devil.

(As you obviously have to be a dare devil to enjoy roller-coasters… or maybe I’m just a wuss.)
Blackberry Blueberry Buckle, makes 6-8 servings. Adapted from this cookbook.

Ingredients: 16 oz blackberries*, 12 oz blueberries*, 1/2 cup sugar, 2 tablespoons corn starch, 3/4 cup flour, 1/2 cup sugar, 1 teaspoon lemon zest (optional), 3/4 teaspoon baking powder, 1/2 teaspoon salt, 1 egg, 1/4 cup milk, 1/2 teaspoon vanilla, and 3/4 cup melted butter.

For the filling*: mix together the fresh (or frozen and thawed) berries, 1/2 cup sugar and 2 tablespoons corn starch. I did this right in my baking dish as the berry mix will be on the bottom anyway, and I hate washing extra dishes. Win, win.

For the batter: Whisk together flour, sugar, lemon zest, baking powder and salt. Then mix in the egg, milk and vanilla until just combined. Pour in the melted (and slightly cooled) butter and mix until you have a cohesive batter.

Spoon the batter over the berries in your baking dish. The batter will not perfectly cover the whole dish, don’t worry it will spread out a bit while cooking. Bake at 350 F for 45-60 minutes (I believe mine was done around 50 minutes).

*As you can see in my photos I used a uniquely shaped vintage pyrex to bake my buckle in. If you use a traditional square pan you may want to use a few less berries but the same batter measurements. If you use a traditional rectangle dish (9×13) then you may want to use a few more berries and double the batter measurements.


Bekka April 18, 2011 at 11:32 am

Hmmmm…I wonder if the cobbler my grandma served all those years was actually a buckle. I’ll have to try this to find out. :)

Caitlin April 18, 2011 at 2:27 pm

Wow that looks super yummy. I have so many recipes I need to try out.

Jessica April 18, 2011 at 2:50 pm

This is totally my kind of desert I think this would look great served in individual ramkins like in a resturant.
Thanks for the recipe!

Jessica April 18, 2011 at 2:58 pm

I like it that you call it buckle. Something charming about that nomenclature :)

Mallory April 18, 2011 at 7:58 pm

I can picture your pointing finger and sly little smile like you just said “aka I googled it.” Makes me miss you more.

emma April 18, 2011 at 10:15 pm

Jessica-there’s something charming about the word “nomenclature” too. and anyone who can use it casually in a blog comment.
you gots skillz.

Lindsay Jewell April 19, 2011 at 12:40 am

That looks goooooood.

DaddyDonnie April 19, 2011 at 7:25 am

Tis WONDERFUL when warm with vanilla icecream……..
…………………….I had to have some more last night.

Nikki April 19, 2011 at 8:02 am

I don’t like roller coasters either.

Sobeida Rodriguez April 19, 2011 at 4:21 pm

That looks amazing! And I love your vintage dish! Is it the 1.5 quart size or the 2.5 quart casserole dish?

Ally-Apples September 1, 2011 at 7:37 am

oh yum! I am going to make this over the weekend for my Sunday night catch up with the girls. We don’t have cobblers or buckles in Australia but I am happy to start the trend…