Embark on a culinary adventure with Chef John’s Blackberry Buckle recipes. This delightful dessert celebrates the essence of blackberries, combining their juicy sweetness with a tender, cinnamon-infused cake.
Chef John’s signature touch brings a unique twist to the classic buckle, ensuring a perfect balance of flavors and textures. The moist cake, studded with plump blackberries, creates a symphony of taste that captures the spirit of summer.
Follow Chef John’s step-by-step instructions to master the art of creating this timeless treat. The buckle’s rustic charm, with its crumbly topping and burst of blackberry goodness, makes it an ideal choice for both casual gatherings and special occasions.
Whether you’re a seasoned baker or a kitchen enthusiast, Chef John’s Blackberry Buckle recipes promise a delectable journey into the world of fruit-filled desserts. Embrace the joy of baking and indulge in the sweet allure of blackberries with this culinary masterpiece.
Chef John's Blackberry Buckle Recipe | S2Recipes
Details Chef John's Blackberry Buckle Recipes
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Additional Time: 30 mins
Total Time: 1 hr 50 mins
Servings: 8
Ingredients For Chef John's Blackberry Buckle Recipes
3 cups fresh blackberries
2 tablespoons white sugar
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ cup white sugar
½ cup almond meal
2 teaspoons baking powder
¼ teaspoon salt
1 pinch ground cinnamon
1 cup milk
7 tablespoons butter, divided
3 tablespoons sliced almonds, or to taste
Instructions: Chef John's Blackberry Buckle Recipes
Step 1: Preheat the oven to 350 degrees F (175 degrees C).
Step 2: Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes.
Step 3: Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined.
Step 4: Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of an 8x12-inch baking dish. Pour batter on top of melted butter and use a spatula to gently distribute batter without mixing it into butter, leaving a 1-inch butter border around the sides of the dish.
Step 5: Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.
Step 6: Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.
Step 7: Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.
Chef John is the only man that has never disappointed me. You done it again! I ground raw almonds for the meal and used a pie plate. Other than that, followed the recipe to a T. Just fabulous!
This was yummy! I halved the recipe and baked it in an 8" x 6" glass baking dish. I added a little lemon zest to the berries and a little lemon juice in place of the milk (like a TBP). Checked it at 30 minutes since it was a half recipe, and then just kept checking it every 4-5 minutes until edges were golden and center came clean when poked with a toothpick. Wouldn't change a thing!
Delicious! Easy to make- I made it per recipe the first time- got rave reviews and it was devoured in 2 days. Every bite is full of berry! Second time I made this I subbed golden monk fruit for all the granulated sugar- again it was gone within 2 days! I let the berry/sugar/vanilla mixture rest for 45 minutes to get a bit of the juice.
I baked mine in a 12” cast iron skillet like several other people suggested. I think maybe the dough is just too thick to bake evenly. I took mine out after 40 minutes when the edges looked a little too brown, but the center still wasn’t fully cooked. So I left it on a cooling rack with a piece of foil loosely covering it. That did help set it a bit more, but not 100%. It was still delicious though. I had a bunch of berries to use up because they were about to turn so I made mine with cherries, blueberries, & blackberries. I used sliced almonds, but accidentally toasted them for too long so the nutty flavor was stronger than I would’ve preferred. Not the recipe’s fault though!
Everybody lovedit!
I added more almond flour, used almond milk and fresh peaches on top. It was amazing. Sorry, no pictures. We ate it too fast!
Loved it!
This is the first time that a Chef John recipe didn’t work for me. I’m not sure if it was because I used almond flour instead of almond meal, or the pan I used to bake it. I found the batter quite dry and hard to spread out. The fruit never really sunk into the dough as it baked. I used a metal pan with a 1” wide border slight depression along the circumference so most of the butter just sat in the well. Also it started burning after only 43 minutes so the edges were hard and crunchy. The middle was really good though. Next time I will try and find almond meal, and use a flat Pyrex baking dish.
I really loved this recipe. It exceeded my expectations with its crispy custardy goodness. I didn't use the almond flour or add any almonds, and the texture still came out great using the same amount of milk. It's also a quick and easy way to use up all of the blackberries that are coming in right now in Jersey.
All Nutrifacts of Chef John's Blackberry Buckle Recipes
