Blackberry Crumb Buckles ~ Sol's

Sol's Blackberry Crumb Buckles

With a Huge Thank You to Sol!

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

Crumb Mixture:
1 stick (½ cup) unsalted butter

1 cup sugar

1 cup all purpose flour

1 teaspoon cinnamon
Vegetable oil cooking spray

.. .

Batter:

¾ cup plus 2 tablespoons AP flour

¾ teaspoon baking powder

1 ½ teaspoons finely grated lime zest

1 teaspoon vanilla extract

½ cup whole milk

6 tablespoons heavy cream

1 large egg ½ stick (¼ cup) unsalted butter, softened

¼ cup sugar

1 ¾ cup blackberries

. Make crumb mixture:
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.

Preheat oven to 425º F and generously spray twelve ½ cup muffin cups with cooking spray*

. Make 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.

.Spoon 2 tablespoons crumb mixture into each muffin cup and top with half the blackberries in each cup. Top batter with remaining berries and spoons 2 tablespoons crumb mixture over berries in each cup. Bake buckles in middle of oven until golden 15-20 minutes. Cool buckles on a rack 15 minutes. Run knife around edge of each buckle and loosen buckles from cups.
.

These are Sol's notes:

.*Instead of the 12 muffin pan, I used the jumbo (6 cups) muffin pan. If you decide to use a larger pan, you’ll need to extend the baking time. Mine took approximately 30 minutes to bake.
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!

Do yourself a favor and visit Sol's exquisite website gallery of her imaginative creations and also her delightfully witty blog. They are two of the most beautiful sites I know of. Grab yourself a beverage, settle in and be prepared to be blown away!

Sol's website ~ http://www.memoriesinthebaking.com/galleries.html

And her blog~ http://memoriesinthebaking.blogspot.com/