This week's basket from Farmhouse Delivery was so beautiful...full of colorful not quite summer bounty. I spotted a big basket of blackberries hidden under the rainbow chard. The four cups of blackberries included were exactly the amount needed to make a Blackberry Buckle for dessert. First Buckle of the Spring/Summer fruit season. Huzzah!
Blackberry Buckle
Fruit Topping:
4 Cups of Fresh Blackberries
1 1/2 tbsp granulated sugar
1 tsp freshly squeezed lemon juice
1/2 tsp. vanilla extract
Batter:
6 tbsp butter
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
pinch of salt
1/8 tsp ground cinnamon
1 cup of milk
1/2 tsp vanilla extract
1 1/2 tbsp coarse or turbinado sugar
Preheat the oven to 350 degrees. In a small bowl, combine the first four ingredients in the Fruit Filling section and set aside. Place the butter In a 2 quart baking dish and place it in the oven to melt the butter. In a medium bowl combine the flour, 3/4 cup granulated sugar, baking powder, salt and cinnamon. In a small bowl combine the milk and vanilla. Add this mixture to the flour mixture. Mix until moist. Remove the baking dish from the oven. Spread the batter on top of the butter. The melted butter will peek up around the edges a bit. Layer the blackberry mix on top of the batter. Press the blackberries down into the batter a bit. Bake for 45 minutes. Sprinkle with the coarse sugar and bake for 5-10 more minutes or until the batter has reached a beautiful golden brown.