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Lidey's Table

Blackberry Buckle

Monday, August 29, 2016

This Blackberry Buckle is a riff on traditional blueberry coffee cake, with a jammy swirl running through the middle. The cake is moist and has just a hint of lemon- it’s basically a vehicle for the blackberries and crumble- but is good in its own right, too. This is the kind of cake you could make for dessert, and serve warm with vanilla ice cream, or for breakfast, with a big mug of coffee. Finally,  I would recommend using the best jam you can find - preferably one without a lot of “jiggle,” so to speak. I tried a few different kinds of jam available from the grocery store, and Bon Maman and Hero blackberry preserves were by far my favorites. 

Blackberry Buckle

serves 8-10

  • 1 cup blackberry jam
  • 2 cups fresh blackberries, divided
  • 1 ½ tsp pure vanilla extract, divided
  • 1/4 lb (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1/3 cup whole-milk Greek yogurt, such as Fage
  • 1 tsp grated lemon zest
  • 1 1/3 cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • crumble topping:
  • ¾ cup all-purpose flour
  • 1/3 cup light brown sugar, lightly packed
  • 4 tbs (1/2 stick) unsalted butter, softened
  • 1 tsp ground cinnamon

Preheat the oven to 350 degrees, and butter and flour a 9” inch square baking pan.

In a small bowl, mix together the jam, 1 cup of the blackberries, and ½ tsp vanilla extract.  In another small bowl, make the crumble topping. Combine the flour, brown sugar, butter and cinnamon, and pinch the ingredients together with your fingers until the mixture makes big crumbles. Set aside the jam mixture and crumble topping.

In the bowl of a stand mixer (or in a large bowl using a hand mixer),  cream the butter and the granulated sugar until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, scraping down the sides of the bowl after each addition. Add the yogurt, lemon zest, and remaining 1 tsp vanilla extract and mix until combined.

In a small bowl, sift together the flour, baking powder, and salt, and with the mixer on low speed, add it to the butter mixture. Mix until just combined.

Pour half the batter into the prepared pan, and spoon the jam mixture on top. Using a spatula, carefully spread the jam mixture to cover the entire surface of the batter. Add remaining cake batter in large spoonfuls and carefully smooth again. Don’t worry if the jam peeks through the top layer of batter in places.

Sprinkle the crumble topping and remaining 1 cup blackberries on top and bake for 40-45 minutes, until a cake tester comes out clean and the center of the cake springs back under a light touch.

Serve warm with vanilla ice cream or at room temperature.

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Hi, I'm Lidey!

I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!

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