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Blackberry Buckle

1/2 c. butter, softened

1/2 c. sugar

2 t. baking powder

1/2 t. salt

1 egg

1 1/2 c. sifted flour

1/2 c. milk

2 c. blackberries


Crumb topping: 1/2 c. sugar, 1/3 c. flour, 1/2 t. cinnamon and 1/4 c. cold butter, cubed


Cream together butter and sugar until fluffy.  Add eggs.  Sift together dry ingredients and slowly add to creamed mixture, alternating with milk.  Fold in fruit.  Spread in a greased 8x8 baking pan. 


Combine crumb toppings, cutting in the cold butter until mixture is crumbly.  Sprinkle on batter.  Bake for 40-45 minutes at 375 degrees.

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