Martha Stewart's Favorite Recipes

Blackberry Buckle

With notes of boysenberry and blueberry, it's no surprise a luxurious, dry red like Lone Cardinal 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

  1. Preheat oven to 350°F.
  2. Melt butter in a 10-inch enameled cast-iron skillet over medium heat.
  3. Meanwhile, place blackberries in a large bowl. Using a potato masher, mash blackberries to release their juices. If blackberries are tart, sprinkle with sugar.
  4. 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.
  5. 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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