Problem Solvers on Facebook
ENTER NOW: Win $600 on CBS 6 at 6:30 a.m. this week

VTM: Yummy Blackberry Buckle

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

RICHMOND, Va (WTVR) - Our good friend and Food Expert Debbie Boroughs shared her recipe for Blackberry Buckle with us.  It’s perfect to pair with ice cream.

Blackberry Buckle

½ cup (1 stick) unsalted butter, softened

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

¾ cup sugar

1 large egg

1 teaspoon vanilla extract

½ cup milk

5½ cups blackberries

1 cup all-purpose flour

¼ cup packed light-brown sugar

1 teaspoon ground cinnamon

¼ teaspoon salt

6 tablespoons unsalted butter, softened

Preheat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess.

In a separate small bowl, prepare the topping by combining the flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.  Using hands, squeeze together most of the mixture to form large clumps; set aside.


In a medium bowl, sift together the flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.

Add the flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Fold in blackberries.

Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes.   Allow cake to cool for 10 minutes before removing from pan.  Cool an additional 15 minutes before serving.