A few weeks ago, the kidlets and I went on our first, of what I hope to be many, berry picking walks in the front field. It was an adventure for us - surviving blasting heat, prickers, a run in with poison ivy, and a collapsing stone wall leaving Puckstopper breathless. From our four mighty yet easily dropped containers, we yielded 2 cups of fresh black and rasp berries. The perfect incentive to not eat the precious bounty of our picking, Berry Buckle for dessert.
We had enough for HALF a recipe. So here is a modified berry Buckle, for a family of five. I baked it in a loaf pan.
2 cups berries - any variety! (only strawberries need to be cut)
A couple tablespoons of sugar (only really for tarter berries)
A dash of water if needed
1/2 stick butter, softened
1/4 cup sugar
1/8 cup milk
1 tsp vanilla extract
grated peel from 1/2 lemon
1/2 cup flour
1/2 tsp baking powder
sprinkling of cinnamon
1. Preheat oven to 350 degrees.
2. Lightly coat a shallow casserole dish with spray.
3. Combine berries, sugar and water in baking dish.
4. Using electric mixer in another bowl, combine cake ingredients one at a time.
5. Spoon over berry mixture, leaving center uncovered.
6. Sprinkle lightly with cinnamon.
7. Bake 30 to 35 minutes, or until a toothpick comes out of the cake clean.
8. Remove from over and let cool a bit.
9. Serve with vanilla ice cream or frozen yogurt.