Blackberry Buttermilk Cornbread Buckle

Blackberry Cornbread Buckle

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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You can use either white or yellow cornmeal for this recipe. The cake rises in spots, the cobbler sinks, which makes it look buckled and that’s how this dish got its name.

  • Fruit:
  • 4 Cups Blackberries
  • 1/2 Cup Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Ground Ginger
  • Cake:
  • 3/4 Cup Butter (Room Temperature)
  • 1 1/2 Cups Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Kosher Salt
  • 3 Eggs (Room Temperature)
  • 1 1/2 Cups Unbleached Flour
  • 3/4 Cup Cornmeal
  • 2 1/4 Teaspoons Baking Powder
  • 1 Cup Buttermilk
  • Topping:
  • 1/2 Cup Unbleached Flour
  • 1/2 Cup Old Fashioned Rolled Oats
  • 1/3 Cup Brown Sugar
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Cup Butter (Melted)
  1. Preheat oven to 350 degrees.
  2. Grease 8-inch square pan. Set aside. Grease two ramekins. Set aside.
  3. In medium-size bowl combine blackberries, sugar, vanilla, and ginger. Set aside and allow to macerate 15 minutes.
  4. In large-size bowl beat butter and sugar. Add vanilla and kosher salt. Beat in eggs one at a time.
  5. In medium-size bowl combine flour, cornmeal, and baking powder.
  6. Alternately add flour mixture and buttermilk to butter mixture, begging and ending with flour. Stir until batter comes together.
  7. Spread most of the batter into prepared pan, filling about half way. Divide remaining batter among the two ramekins. Top the cake and two ramekins with an even layer of blackberries.
  8. In medium-size bowl combine flour, oats, brown sugar, cinnamon, and butter. Stir until mixture looks crumbly. Evenly distribute between the cake and ramekins.
  9. Place in oven. Bake ramekins 40 minutes and bake cake 75 minutes.
  10. Remove from oven and cool 20 minutes in pan. Invert cake and ramekins onto serving tray.
  11. Serve warm with ice cream.
  12. Serves 10
  13. Prep Time: 20 Minutes Cook Time: 75 Minutes Total Time: 95 Minutes
  14. "Work With What You Got!"
  15. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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