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VTM: Yummy Blackberry Buckle

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.