Blackberry Buckle

This homey dessert can be made with blueberries or raspberries instead. From Taste of Home Test Kitchen: Greendale, Wisconsin. Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter. Recipe published in Complete Guide to Baking.

Yield: 12 servings
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Ingredients

  • 1/2 cup(s) shortening
  • 1 cup(s) sugar, divided
  • 1 egg, beaten
  • 2 1/2 cup(s) all-purpose flour, divided
  • 2 1/2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s) milk
  • 2 cup(s) fresh or frozen blackberries
  • 2 teaspoon(s) lemon juice
  • 1/2 teaspoon(s) ground cinnamon
  • 1/4 cup(s) cold butter

Preparation

  1. • In a large bowl, cream the shortening and 1/2 cup sugar until light and fluffy. Add the egg and mix well. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
  2. • Spread into a greased 9-in. square baking dish. Toss the blackberries with lemon juice; sprinkle over batter. In a small bowl, combine the cinnamon and remaining sugar and flour; cut in the butter until mixture resembles coarse crumbs. Sprinkle over berries.
  3. • Bake, uncovered, at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Refrigerate leftovers. Yield: 9-12 servings.
December 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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