Martha Stewart's Favorite Recipes
Blackberry Buckle
With notes of boysenberry and blueberry, it's no surprise a luxurious, dry red like Zinfandel is the perfect pairing for this blackberry dessert.
INGREDIENTS
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar, plus more for sprinkling
- 2 teaspoons baking powder
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- Crème fraiche, whipped cream, or ice cream, for serving
- 4 cups fresh blackberries
- 1 cup all-purpose flour
- Pinch of fine sea salt
- 1 cup whole milk
- 1 teaspoon sanding sugar
DIRECTIONS
- Preheat oven to 350°F.
- Melt butter in a 10-inch enameled cast-iron skillet over medium heat.
- Meanwhile, place blackberries in a large bowl. Using a potato masher, mash blackberries to release their juices. If blackberries are tart, sprinkle with sugar.
- In another large bowl, whisk together flour, baking powder, and salt. Add sugar, milk, and vanilla extract; mix until well combined. Add melted butter to flour mixture; stir to combine. Pour mixture into skillet and add blackberries and their juices into the center. Sprinkle with sanding sugar.
- Transfer skillet to oven and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Serve warm or at room temperature with crème fraiche, whipped cream, or ice cream.
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