Summer is quickly slipping from my fingers and I am not okay with it. I don’t want it to go away. This is such a lovely time of year and I am so thankful for it. For the walks with the flowers and the birds singing. For the fresh fruit and vegetables. For the fun clothes and shoes. The bright colors, sunshine, and warmth.
And now with the Olympics, what more could I ask for? I couldn’t. it is just so wonderful and that’s why I’m already starting to dread what is coming. Fall and … ew … winter. Life just feels so different then. It is less hopeful and harder, even if the only thing that has really changed is the season.
How is this possible? I mean really. If everything else stays the same, the difference between June and January is still immense and difficult to grasp and deal with.
I never felt this way when I was in school, and I think I finally discovered the reason. As a student, I relished summer. I loved every moment of it for all the reasons I do now, as well as the obvious I didn’t have to go to school thing.
Once fall (really the end of summer) came and I had to return to school, it didn’t matter if it was sunny or cloudy, rainy or snowy. I just trudged into the building and out of the building and slept and ate in between. I actually hoped for snow since it would mean a day of freedom, likely watching movies and TV.
So not only do the seasons affect how I see the world, but the world affects how I see the seasons. Life is really quite an interesting thing sometimes.
Since I am buying more fruit than I could ever possibly eat, as though that will stave off winter for longer, I love to bake with it. Cornmeal isn’t something I typically bake with, but when this Sunday Supper theme was corn, I knew exactly what I was going to make. Blackberry Cornbread Buckle.
I have made Blueberry Buckle many different times, as it is one of my favorite recipes, but I think this one bested it. Not only because the cornbread base is so delicious, tender yet hearty with that nutty corn flavor, but also because it rings more as a true buckle.
The cornbread rises in some spots, buckles under the fruit and crumble in others. It is a symphony of ever changing textures and flavors, each bite a little different than the last.
Let summer take you on many more adventures, including this Buckle!
4 cups fresh blackberries
½ cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon ground ginger
1 ½ sticks unsalted butter, room temperature
1 ½ cups granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
3 large eggs
1 ½ cups all-purpose flour
¾ cup cornmeal
2 ¼ teaspoons baking powder
1 cup milk (I used almond, use what you love)
½ cup all-purpose flour
½ cup old fashioned rolled oats
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
½ stick unsalted butter, melted
Preheat the oven to 350 degrees F. Butter and flour an 8-inch square pan as well as two ramekins or bowls.
In a medium bowl, stir together the blackberries, sugar, vanilla, and ginger. Allow to macerate while you make the cake.
Make the cake. In a large bowl, cream the butter and sugar. Mix in the vanilla and salt, followed by the eggs, one at a time. I did this by hand but a hand or stand mixer will work as well.
Stir together the flour, cornmeal, and baking powder. Alternately add the flour mixture and the milk, beginning and ending with the flour. Stir just until the batter comes together.
Spread most of the batter into the 8-inch pan, filling no more than half way. Divide the remaining batter among the ramekins. Top each of the three vessels with an even layer of the blackberries.
Make the crumb topping. In a medium bowl, stir together flour, oats, brown sugar, cinnamon, and butter until clumps form. Distribute the topping over the fruit in all three vessels.
Bake ramekins for about 40 minutes. Bake larger cake for about 1 hour 15 minutes, until toothpicks inserted in the center of the cakes come out with a few moist crumbs.
Serve warm or allow to cool completely in the pans. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from Janeofmanytrade via Food52
Don’t forget to check out the other Sunday Supper dishes!
- Bacon and Corn Chowder by Latin Meet Lagniappe
- Cajun Baked Shrimp and Corn Dip by The Weekend Gourmet
- Cheesy Corn Tomato Tartlets by Sunday Supper Movement
- Cheesy Grilled Corn Dip by Helpful Homemade
- Crab & Jalapeno Hush Puppies by Simply Healthy Family
- Grilled Corn Salsa by A Mind “Full” Mom
- Indian Cheese Corn Toast: Popular Vegetarian Recipe by Easy Cooking with Molly
- Roasted Corn and Tomato Bruschetta by Monica’s Table
- Blueberry Masa Harina Pancakes by Magnolia Days
- Grilled Corn Ravioli Caprese Salad by Food Lust People Love
- Griled Corn and Avocado Salad by Garden Matter
- Grilled Tri Tip and Roasted Corn Salad by The Freshman Cook
- Healthy Corn, Edamame & Avocado Salad by Food Done Light
- Summer Vegetable Salad by That Skinny Chick Can Bake
- Black Bean Corn Casserole by Cindy’s Recipes and Writings
- Cornbread Waffles with Pulled Pork by Renee’s Kitchen Adventures
- Fresh Corn Fettuccine by Sew You Think You Can Cook
- Fresh Corn Polenta with Summer Vegetables by Caroline’s Cooking
- Pasta with Creamy Corn Sauce and Summer Vegetables by Delaware Girl Eats
- Polenta Stuffed Peppers by Culinary Adventures with Camilla
- Shrimp Corn Chowder by Feeding Big and More
- A-maize-ing Maple Cornbread by Family Around The Table
- Blueberry and Corn Skillet Bread by Wholistic Woman
- Corn Pudding by Bottom Left of the Mitten
- Corn Pudding with Jalapenos and Chiles by Hezzi-D’s Books and Cooks
- Easy Addictive Corn by Fantastical Sharing of Recipes
- Galey iyo Qumbo (Somali Corn in Coconut Sauce) by Tara’s Multicultural Table
- Honey Cornbread Muffins by Life Tastes Good
- Mealie Bread (South African Sweetcorn Bread) by Curious Cuisiniere
- Jalapeno Popper Cornbread Muffins by The Crumby Cupcake
- Peruvian Grilled Street Corn by Cupcakes & Kale Chips
- Skillet Corn with Bacon by Cosmopolitan Cornbread
- Skillet Fried Corn by New South Charm
- Skillet Jalapeno Cornbread by Grumpy’s Honeybunch
- Blackberry Cornbread Buckle by Pies and Plots
- Brazilian Corn Cookies by What Smells So Good?
- Easy Cornmeal Budino with Blueberry Marmellata by Cooking With Carlee
- Mais Con Hielo-Corn on Ice by Asian In America
- Margarita Popcorn by The Redhead Baker
- Sweet Corn Ice Cream by Baking Sense
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.