If you missed my blackberry picking post, check it out here.
After digesting all of my cookbooks, I picked out a few recipes in which to incorporate my gallon of blackberries. Believe me, a gallon is a LOT. I scooped out four cups to rinse in the sink and it barely made a dent in my treasure trove. I decided to make a buckle because I love alliteration and the phrase blackberry buckle made me giggle like a little girl. I adapted this from a blueberry buckle recipe, but I may make a black and blue buckle next time because it’s so much fun to say. Come on…say it with me. Black and blue buckle…practically a tongue-twister.
I made two of these on a Sunday morning and brought them over to my mom and sister. I’m nice because I share. Actually, I really just like to bring desserts to Emily because of her husband, Michael. He has a MAJOR sweet tooth and I really get a kick out of watching his reaction. Whenever I bring over cookies or dessert, he always peeks under the foil and then turns around and squeals “are these for me?” Emily will then shriek “NO” and leap across the room to save the dessert from total annihilation. But, it’s always too late. The cookie monster has been released! And while it’s fun to watch him scarf down desserts, I never really know if they’re any good because he seems so torn with each one. Like for example, I got a text later in the evening after dropping off this buckle for them. It basically said, “F this dessert…I’ve already eaten half of the pan.” Yes, Michael, blame the dessert.
Oh, and before you get all “why doesn’t she make desserts for her own husband?” just calm down. Believe me, I make lots of desserts for him (and me). Craig just isn’t really a sweets guy, so the thought is sort of lost on him. Although, he did eat a little piece of the buckle I made for us and declared it delicious. And that is a compliment I savour.
Lemon Blackberry Buckle
Barely adapted from Rustic Fruit Desserts (pretty much my fave desserts book right now)
1/2 cup all-purpose flour
1/3 cup sugar
1/8 teaspoon fine sea salt
zest of 1 lemon
1/4 cup unsalted butter, at room temperature, cubed
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter
3/4 cup sugar
zest of 1 lemon
1/2 cup buttermilk
2 cups blackberries
1/3 cup sugar
juice of 2 lemons
Preheat oven to 350 degrees and butter a 9-inch square pan.
To make the crumb topping, mix the flour, sugar, salt, and lemon zest together in the bowl of a food processor. Add the cubes of butter and process until the butter is the size of small peas. This can also be done in a medium mixing bowl using a pastry blender. Place the topping in the freezer while you mix the cake batter.
To make the cake, whisk the flour, baking powder, baking soda, salt, and nutmeg together in a large bowl. In a standing mixer with the paddle attachment, cream the butter, sugar, and lemon zest until fluffy, 3-5 minutes. Add the eggs one at a time and mix until incorporated. Now add the flour mixture in three additions, alternating with the buttermilk, and ending with the flour. Gently fold in 1 cup of the blackberries. Pour the batter into the pan and distribute the remaining berries over the top. Sprinkle the chilled crumb topping over the berries and bake until lightly golden brown, 45 to 50 minutes.
To make the glaze, combine the sugar and lemon juice in a small saucepan and whisk until blended. Cook over medium-low heat, stirring occasionally, for 8 to 10 minutes.
Pour the glaze over the cake as soon as it has been removed from the oven.