Blackberry Buckle
  • Cooking Time: 45
  • 1/2 cup shortening
  • 1 cup sugar, divided
  • 1 egg, beaten
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh or frozen blackberries
  • 2 teaspoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • Just a fine sprinkle of freshly grated nutmeg, if you like
  • 1/4 cup cold butter
  • 1/2 cup oats (can use 1/2 c flour instead if you prefer, but we like the oats best)
  1. In a large mixing bowl, cream the shortening and 1/2 cup sugar until light and fluffy.
  2. Add the egg and mix well.
  3. Combine flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
  4. Spread into a greased 9-in. square baking dish.
  5. Toss the blackberries with lemon juice, sprinkle over batter.
  6. In a small bowl, combine the cinnamon, nutmeg and remaining sugar and oats.
  7. Cut in the butter until mixture resembles coarse crumbs.
  8. Sprinkle over berries.
  9. Bake, uncovered, at 350* for 45 minutes or until a toothpick inserted near the center comes out clean.
  10. I usually carry sweetened cream in my whip cream maker to top it, but you could use Cool Whip or a can or Redi*Whip.