We have tons of wild blackberries and wineberries growing on our property. Weather has kept the harvest down the past couple of years, but this year we seem to have just the right amount of rain to make for a great berry harvest.
The kids picked a bowl full of wild berries- along with a handful of blueberries from our bushes- and we made a Wild Berry Buckle for dessert.
Cobbler, Crisp, Crumble, Buckle?? What’s the difference? There are slight differences to all these desserts but the main ingredient- some sort of fruit or berry- is always present.
Normally I opt for a crisp. I love the oat, crumb topping but the fruit still gets to shine. But I have a confession- I don’t really like black berries, and wild ones have somewhat of a bitter aftertaste.
I’ll eat wineberries all day long, but prefer my blackberries cooked and mixed a bit more. A buckle is more like a coffee cake- it has a cake batter that is mixed heavily with berries and then a bit of crumb topping on the top.
How to Make Wild Berry Buckle
For the batter:
1/4 cup butter
3/4 cup sugar
1 large egg
3/4 cup milk
2 cups flour
2 tsp baking powder
3 cups berries- we used wineberries, blackberries, and a few blueberries
For the topping:
1/2 cup brown sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup butter
To make the cake:
Start by preheating your oven to 375 F.
Cream the butter and sugar until it is light and fluffy.
Add the egg and mix well
In a separate bowl, combine the flour and baking powder
Alternately add the flour-mixture and milk, mixing between each addition.
Gently fold in the berries.
Pour the batter in a greased 9 x 13 in pan and set aside while you prepare the topping.
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To make the topping:
Combine the butter and flour in a bowl and blend with your fingers or a pastry blender until it resembles coarse crumbs
Stir in the cinnamon and brown sugar
Sprinkle on top of your cake batter
Bake at 375 F for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm with a side of vanilla ice cream!