Blackberry Buckle made in a cast iron and loaded with local blackberries. Five cups to be exact! This easily doubles as breakfast or dessert and in my world, it’s often both. The perfect end of summer dessert!
August might be the best month yet for seasonal produce. We’ve been eating our fair share from this seasonal guide and loving every bite. A highlight for us this summer has been the berries. I don’t know if was the cool, wet spring but the berries have been out of this world this year. We’ve been buying them in bulk and putting them in our morning cereal, topping salads and snacking hand to mouth. I wanted to highlight them for this month’s eat seasonal recipe.
Did your summer fly by too? I can’t believe the kids go back to school in just a few weeks. I feel like we’ve spent more time at Home Depot than the pool and as much as I’ll be happy to have the house remodel done and moved in, right now I’m feeling guilty that I didn’t give the kiddos the summer they deserve. The mom guilt is alive and well at Casa de Mountain Mama. Which is silly because I’m sure if you asked my boys, they’d tell you otherwise. That their summer was just fine. Staying up late and the lack of homework in their lives means life is good, you know? Throw in a few camping trips and the occasional s’more and my kids are feeling the love. Kids are awesome that way. I could really learn to take a lesson in their book.
With the countdown to school upon us, I’m feeling so conflicted. While I want to cram in a bunch of the fun summer things we didn’t get to do, I equally want to lay around the house doing nothing but being together and snuggle them until they vomit. My guess is we’ll probably do a little bit of both over the next few weeks. Alpine slide in the morning, cuddlefest in the afternoon. A few more dates to the pool followed by a family movie and popcorn-for-dinner kind of night. That way we’re all taken care of and getting what we need. Because believe me when I tell you, I need my kid snuggles.
I usually spend a good part of my summer and fall putting up the seasons best. Would you believe I haven’t canned a single thing this summer? Ugh!!! How did that happen? I did make a small batch of this peach-honey jam a few weeks ago but didn’t can it for long term and it’s already almost gone, so it doesn’t count. (It’s killer on toast in the morning!) I just haven’t had time. And truth be told, the rental we’ve been in the last year is a less than ideal space to do much canning. It’s cramped, has little ventilation and the stove top is fickle at best. I’m hoping we’ll be in the new house and have a functioning kitchen before mid September so hopefully I’ll have time to get some tomatoes and pickles put up!
Until then, I’m enjoying all the awesome produce au natural and in simply prepared. Lot’s of salads, a few soups and mostly keeping dinners light. The best part about a light dinner? Having dessert after, dun! It hasn’t been too hot this past week so I’ve turned the oven on a few times to make zucchini bread, apple pie (oh yes I did!) and this blackberry buckle. It was worthing sweating a little for a house that smells amazing and a homemade treat after dinner.
I’ve only ever had blueberry buckle but after buying too many blackberries at the farmers market on Wednesday, I decided to make a buckle using blackberries. A good call, trust me. As soon as I finished photographing this buckle, into my mouth it went. Still warm and enjoyed with an afternoon cup of coffee…this was swoon worthy! You could definitely add a scoop of vanilla ice cream or drizzle it with a glaze, but I kind of like it as is. It’s not overly sweet and with 5 cups of blackberries, this buckle easily can double as breakfast the next morning. It’s truly the perfect end of summer dessert.
August Eat Seasonal Recipes
As always, thank you to our fearless leader, Becky, for bringing this talented group of bloggers together to share the seasons best!
Healthy Whole Grain Zucchini Bread Pancakes by Bless This Mess
Raspberry Swirl Frozen Yogurt Pie by Cookin’ Canuck
Savory Summer Squash Custard by Vintage Mixer
Zucchini and Yellow Squash Noodles with Turkey Sausage Bolognese by Flavor the Moments
Potato and Egg Breakfast Boats by From Gate to Plate
Raspberry and Brown Sugar Bourbon Fizz by Floating Kitchen
Zucchini and Green Bean Sauté by The Lemon Bowl
Triple Berry Scones by Simple Bites
Blackberry Buckle by Mountain Mama Cooks
Grilled Summer Squash with Sun-Dried Tomatoes and Basil Ghee by Project Domestication
Zucchini, Corn and Pesto Flatbreads by Kitchen ConfidantePrint
A blackberry buckle made in a cast iron skillet adjusted for high altitude.
- 1/2 (1 stick) butter, room temp.
- 2 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- ½ cup milk = 2 tablespoons
- 5 cups local blackberries
- 3/4 cup all purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- pinch table salt
- 6 tablespoons unsalted butter, room temp.
- Heat oven to 350 degrees.
- Butter a 10-inch cast iron pan and dust it with a bit of flour, tapping out excess.
- Make streusel by combining flour, sugar, cinnamon and salt. Use a pastry blender or fork to 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, cinnamon 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. Add add egg and vanilla, beating until fully combined. Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.
- Pour batter into prepared cast iron; sprinkle streusel topping over cake. Bake buckle in preheated oven until cake tester comes out clean about 60 minutes. Transfer to a wire rack to cool. Slice and serve warm either as is or with a scoop of vanilla ice cream.
This recipe is adjusted for high altitude. To make at sea level, increase sugar by 2 tablespoons and increase baking powder to 1 1/2 teaspoons. Decrease vanilla to 1 1/2 teaspoons.