I had the good fortune of running into a fabulously talented baker, and cook by the name of Sol about two years ago on a popular message board. I have never been disappointed with any recipe she so generously shares, and this is one of them.
I've made these several times, in both sizes ~ they always receive raves.
.Sol's Blackberry Crumb Buckles
12 regular size muffin/cupcake or 6 jumbo muffin size Cakes
1 stick (½ cup) unsalted butter
Vegetable oil cooking spray
Cut butter into small pieces, and in a bowl, blend together with sugar, flour and cinnamon until mixture resembles coarse meal. Chill mixture while preparing batter.
In a bowl sift together flour, baking powder, lime zest and a pinch of salt. In a measuring cup whisk together milk, cream, beaten egg and vanilla. In a mixing bowl, beat butter and sugar until light and fluffy. Beat in milk mixture and flour mixture, each in 3 batches, adding each mixture separately.
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A quick way to remove the buckles from the pan is to (after running a knife around the edges) lay a piece of parchment on top of them. Then place a cookie sheet over the parchment, and flip them over at once. Then gently turn them right side up again.
My notes: I've made these both ways, 12 cakes and 6 cakes, they are soo good and make the kitchen smell marvelous while they are baking ~ and for as long as they last, which is never long. I use wild blackberries which grow on my property for this, but it is a wonderful recipe for Marionberries, and raspberries too. Sometimes I make extra crumb topping because I love it! I bake it off in a shallow baking pan, and then sprinkle additional on top of the buckles after they are baked, as I did this time.
I usually bake the buckles at 375-degrees (F), otherwise they brown too quickly in my ovens.
This one gets 5 stars out of 5, in my opinion, and thanks again Sol!
Sol's website ~ http://www.memoriesinthebaking.com/galleries.html
And her blog~ http://memoriesinthebaking.blogspot.com/
Mary, Mary... those look awesome! I was planning to search for a blackberry recipe tomorrow and you've saved me time. I have everything on hand for this recipe. Thanks to Sol too... I love every recipe of hers that I've tried.
ReplyDeleteJayne
Thanks from me too Mary. I have been picking blackberries for the past couple of weeks. I want to fill my freezer for the winter. This is a great year here for them..very sweet. I've been collecting BB recipes and this one will go to the head of the list :-)
ReplyDeleteI just came home from my CSA with the sweetest, plumpest blackberry I have ever seen. This recipe looks beautiful!
ReplyDeleteI'm so HAPPY to read your comments! Thanks for letting me know. I hope you like these as much as I do.
ReplyDeleteI have a habit of sometimes putting too many berries under the cake layer (the first layer of berries), and they get a little sloppy looking when baked-- but it doesn't matter. Just let them cool in the pan a bit before unmolding, it helps them set up, but if they collapse a bit when you unmold them, don't worry they will still be every bit as delicious!
Oh...but maybe I'll make these...!!
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