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.
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.