It might be after Labor Day, but according to the calendar, it’s still summer. And I’m sticking with the calendar.
It’s still hot and sunny, and I’m still baking with all my favorite summer fruits. Plus, I’m not putting away my summer clothes yet. Sandals and sundresses for life!
Even if you had to send your kids back to school or go back yourself, don’t give up on summer. Take some time to relish in what is left of it. Make time to take a walk. Or eat dinner outside. Listen to the birds singing. And stop to smell the flowers … literally.
Oh, and you’re definitely going to want to make this Black and Blueberry Buckle. I make a Blueberry Buckle every summer, if only to freeze for a reminder of summer when there’s a blizzard outside. But this year, I had the most beautiful blackberries. It’s hard to find juicy, plump blackberries, so when I did, I had to use them.
The super moist vanilla cake matches with the cinnamon-y crumb topping. The fruit is the real star here though. The cake is overloaded with fresh blackberries and blueberries. They burst in your mouth. Some are super sweet, others a little tart. This is a cake I do and will continue to make again and again. After you try it, you will too!
1 stick unsalted butter, room temperature
2 cups all-purpose flour
1 ½ teaspoons baking powder
¾ cup granulated sugar
2 teaspoons pure vanilla extract
1 large egg
½ cup milk (I used skim – use what you love)
1 cup blackberries
4 cups blueberries
1 cup all-purpose flour
¼ cup packed light brown sugar
2 teaspoons ground cinnamon
6 tablespoons butter, melted
Preheat oven to 350 degrees F. Butter an 8 or 9 inch round cake pan.
Make the cake. In a medium bowl, stir together the flour and baking powder. In a large bowl, cream the butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work. Beat in the vanilla and egg.
Alternately add the milk and flour mixture, beginning and ending with the flour. Mix until just combined. Stir in the fruit and spread into the prepared pan.
Make the topping. In a medium bowl, stir together flour, sugar, cinnamon, and butter, until combined and clumps of various sizes form. Sprinkle evenly over the cake.
Bake the cake on a cookie sheet to catch any drips. Bake for 65-75 minutes until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Serve warm or cool completely in pan. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.
Recipe adapted from Martha Stewart