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Blackberry Buckle

Rated as 3.89 out of 5 Stars

"This homey dessert can be made with blueberries or raspberries instead."
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Ingredients

1 h 5 m servings
Original recipe yields 9 servings

Directions

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  1. In a large mixing bowl, cream the shortening and 1/2 cup sugar until light and fluffy. Add the egg and mix well. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
  2. Spread into a greased 9-in. square baking dish. Toss the blackberries with lemon juice; sprinkle over batter. In a small bowl, combine the cinnamon and remaining sugar and flour; cut in the butter until mixture resembles coarse crumbs. Sprinkle over berries.
  3. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Refrigerate leftovers.

Footnotes

  • If using frozen raspberries, do not thaw before adding to batter.

Reviews

Read all reviews 6
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Ops! I used all the sugar and flour for the base because I recalculated for European measurements and didn't realise some was supposed to be for the top. But it turned out so soft, light and f...

Most helpful critical review

This recipe was a good start but needed some adjusting. Firstly, I am not big on rich desserts, but this recipe definately needed more sugar, I think next time I'll add another 1/4 to 1/2 C. to ...

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This recipe was a good start but needed some adjusting. Firstly, I am not big on rich desserts, but this recipe definately needed more sugar, I think next time I'll add another 1/4 to 1/2 C. to ...

Ops! I used all the sugar and flour for the base because I recalculated for European measurements and didn't realise some was supposed to be for the top. But it turned out so soft, light and f...

Very Good. It only got 4 stars because it's not chocolate! I made it with frozen raspberries since I had them already.

I thought it was really good. I served it hot from the oven with a dollop of fresh whipped cream and my guests liked it.

This was a good buckle recipe. It is not overly sweet and a scoop of ice cream or dollop of whipped cream really pairs well. Husband and two of the kids said that the cake portion was too dry s...

Very simple, and not too sweet.