The whole time I was picking I kept chanting the rhymes from the picture book Jamberry which I have read to my kids so many times that I have it memorized. So my kids could keep track of where I was in the row by listening for "Clickberry clackberry pick me a blackberry; trainberry trackberry clickety clackberry..."
By the time we got home, I was a little tired and not quite up to dealing with the fragility of pie crust, so I turned to the recipe sheet that I picked up at the farm and settled upon Blackberry Buckle. The great thing about a Buckle is that it can pass as either dessert or as a fruit-loaded coffee cake the next morning! In the interest of testing both options, I consumed it both ways.
Buckle is fast to throw together--a basic cake batter, topped with berries (lots of berries),
then sprinkled with streusel and baked until it looks like this:
from Makielski Berry Farm
2.5 C fresh or frozen blackberries
1 C all purpose flour
1.5 t baking powder
1/4 t salt
1/2 C butter
1/2 C sugar
1/3 C milk
1 t vanilla
1/4 C sugar
1/4 C flour
1/2 t cinnamon
2 T butter
- Preheat oven to 375.
- Stir together 1 C flour, baking powder and salt. Set aside.
- In a mixing bowl, beat together 1/2 C butter and 1/2 C sugar until fluffy. Add egg and beat until smooth.
- Combine milk and vanilla. Add dry ingredients and milk alternately to the beaten mixture, beating at low speed after each addition.
- Pour (or spread) batter into a greased 1 and 1/2 quart pan.
- Arrange berries evenly over the batter.
- Combine 1/4 C sugar, 1/4 C flour and cinnamon. Cut in 3 T butter until crumbly. Sprinkle over the berries.
- Bake for 35 minutes.