The streusel topping on this moist fruit cake makes the top look buckled. Part cake, part blackberry crisp, this Blackberry Apple Buckle recipe can be enjoyed using frozen or canned blackberries all year long!
Blackberry Apple Buckle
⅓ Cup sugar
2 Tablespoons all-purpose flour
½ teaspoon cinnamon
2 Tablespoons cold unsalted butter, cut into small pieces
1¾ Cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
4 Tablespoons unsalted butter, softened
1 Cup sugar
½ Cup milk
1 large apple, cored and cut into thin slices
1½ Cups fresh, frozen (thawed), or canned blackberries
Powdered sugar, optional
Preheat oven to 350℉. Butter and flour a 9” cake pan or 9” square baking dish.
For streusel, in a medium bowl whisk together sugar, flour, cinnamon, and salt. Add butter and work into mixture with your fingers until streusel is crumbly. Set aside.
In a medium bowl whisk together flour, baking powder, and salt. In a large bowl beat butter with sugar until fluffy. Beat in egg until combined. Beat in milk, then stir in flour mixture. Fold in half the apple and berries. Scrape batter into prepared pan.
Sprinkle remaining apple and berries over cake, then sprinkle with streusel. Bake until a toothpick inserted comes out clean, 50-55 minutes. Let cool 15 minutes in pan, then dust with powdered sugar if desired.