We recently picked a ton of blackberries and so I started looking around for recipes to use them up in. I found this recipe and I wasn't quite sure what a buckle was but it looked yummy. Turns out a buckle is similar to a coffee cake (at least this recipe was). Vanilla Bean ice cream is a mandatory sidekick for this dessert.
1/2 cup shortening
1 cup sugar, divided
1 egg, beaten
2 1/2 cups all-purpose flour, divided
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
1/4 cup cold butter
In a large mixing bowl, cream the shortening and 1/2 cup sugar until light and fluffy. Add the egg and mix well. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
Spread into a greased 9-in. square baking dish. Toss the blackberries with lemon juice; sprinkle over batter. In a small bowl, combine the cinnamon and remaining sugar and flour; cut in the butter until mixture resembles coarse crumbs. Sprinkle over berries.
Bake, uncovered, at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Refrigerate leftovers.