Blackberry Buckle

  • Yield: 12 slices 1x


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

Streusel Topping:

  • 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.


  1. Heat oven to 350 degrees.
  2. Butter a 10-inch cast iron pan and dust it with a bit of flour, tapping out excess.
  3. 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.
  4. 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.
  5. 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.