Blackberry Buckle from Edible Maine

 

 This recipe is from Edible Maine, Issue No. 38, Fall 2026, and can be found HERE. 

 

Ingredients

 

Base:

 1 & 1/2 cups all purpose flour, plus more for the pan

3/4 teaspoon Kosher salt 

1 & 1/2 Tablespoons Baking Powder

8 Tablespoons butter, softened, plus more for the pan

1 cup sugar

1 teaspoon vanilla extract

1 egg

3/4 cup milk

1 pound blackberries 

 

Topping: 

4 Tablespoons butter, softened

6 Tablespoons all purpose flour

1/2 cup sugar

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg 

 

Process

1. Preheat the oven to 350 degrees
2. Butter  either six 6-ounce ramekins or one 9 inch pan lined with parchment paper. 
3. In a medium bowl, make the topping: stir together the butter, sugar, flour, salt, cinnamon, and nutmeg. the mixture should be crumbly. Set aside. 
4. Make the base: in a medium bowl whisk the flour, salt, and baking powder. Set aside. 
5. In a bowl of a stand mixer, beat the butter and sugar on medium speed until pale and fluffy, about a minute. 
6. To the stand mixer, add the vanilla and egg and beat until smooth. Scrape the sides of the bowl. 
7. To the stand mixer bowl, add the flour mixture and milk and mix for about one minute. Using a rubber spatula, fold the blackberries into the batter. 
8. Pour the batter into the prepared pan(s) and then sprinkle with the topping. 
9. Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, about an hour. 
10. Let cool before serving.