Man, these are my favorite kinds of recipes. I made this buckle on a snowy day when I didn’t feel like leaving the house and with leftover blackberries that I had lying around. It’s easy, it doesn’t make a huge mess, and the results are warm and cozy.
Let’s start with the name- there seems to be some debate on what desserts are considered a “buckle.” Some folks think it refers to cobbler type dishes, and some thing it only refers to crumb cakes like this one. My opinion is as follows- buckle is a really adorable name for a dish, and I like it, and you can call yours whatever you like best.
Our base here is a soft, simple cake mixture. We’re folding in chopped blackberries, which adds a pretty purple swirl to the color of the cake batter before baking. Sour cream makes the cake just the right texture, and we splash in some vanilla for that flavor we all love (even though vanilla is bananas expensive right now).
On top, this crumb is simple, sweet, warm. I don’t always think of cinnamon with berries, but it’s actually totally perfect in the winter. It’s a great combo of vibrant, slightly sour, and warmth. Have I said “warm” enough times for you to want this yet? If not, I’m thinking there’s not snow near you.
Like many of the recipes I post here, you can use whatever type of berries you like best, whatever kind you have in your fridge, or whatever kind is cheap at the store that day. In my part of town, blackberries and blueberries are cheap this time of year.
Speaking of blueberries, they are actually the classic berry for a buckle, or so I hear. So go for it if you love blueberry muffins, or whatever.
This is the right excuse for cake for breakfast you guys. I mean, all cake is a breakfast cake when it really comes down to it, but this one FEELS like breakfast food too. And like, get your fruit in for the day, honestly.
Anyways, I hope you guys make this, it’s truly one of my favorites in so long. Enjoy!
I guess you could say I’m on a bit of a cake kick lately. I’ve almost completely finished the cake section of my cookbook, and I think my office may or may not be getting sick of it haha. Today, it’s a cake just for you guys though!
So, here’s the deal with this cake. There’s a certain cake that a certain fancier grocery retailer sells in the springtime- it has chantilly cream and lots of berries, and it’s SUPER popular. Secret time- I have never had this cake. But, I wanted to create something similar, or at least what I think is probably similar based on what I know of said cake.
Anyways, my version has a sweetened vanilla custard cream, strawberries, raspberries, and fluffy white cake. It feels springy to me, and the cake is soft and lightly sweet. The cream is fluffy and smooth, and it’s overall a simple and tasty combo.
I’m writing this on a Sunday evening, and I’ve been baking all day long- much more than just this cake. I’m exhausted, and pretty unsure if I’ll ever get up from my current spot on the couch, snuggling with my pupper. Well, back to pretending tomorrow isn’t Monday- enjoy guys!
Let’s talk about blueberries, and pie fillings, and cake, and putting it all together!
I’m not a huge fan of blueberries on their own, but when baked into something, they are truly amazing. We all know and love the classic blueberry muffin, and this is a variation on that! Loaf cakes are just so easy- you can just slice them as your family eats it, and this is a simple single loaf recipe. I don’t know about you, but when I look at a recipe that yields like 3 loaves or 75 cupcakes, I just can’t deal. God knows we don’t need that much in one household.
Honestly, if you can make a loaf instead of muffins, it’s just easier. It takes longer to bake, but you don’t have to do all the scooping and batch baking. Sometimes you just don’t feel like it- I get that. This is a low-maintenance recipe overall, very few dishes involved.
I used a homemade blueberry pie filling, but you can use canned just the same. I made a birthday cake earlier in the week that was topped with blueberry sauce, so I thought I’d use up some of the leftovers. Use the extras to top off some pancakes this weekend!
Homemade pie filling is super simple- just cook your blueberries with some sugar until boiling, and stir in a cornstarch slurry to thicken it up! It’s perfect in a pie, and on pancakes or waffles. Store it in an air-tight container in the fridge for up to 2 weeks and enjoy.
This recipe uses fresh blueberries along with the pie filling, which gives you a really beautiful texture and flavor throughout the cake. I sprinkled some coarse sugar on top for a little extra crunch, but the cake is totally fantastic even without that.
So. No liners, no scooping, one single bake. Just slice and enjoy!
Let’s all just sit and enjoy some lemonade, shall we? I don’t like summer, but I DO like ice cream a lot. Enter my new popsicle mold, which seriously was a long time coming. I constantly think to myself “oh, you should totally get one of those!” and then proceed to forget. Forever.
Anyways, I finally managed to buy this ice pop mold, which I love so far! It’s got that classic shape, and it’s simple. Does the job!
Moving on to one of the prettiest and best tasting ice creams I’ve ever made. Seriously, I was kind of surprised at how addicting it is. If you like lemon, this is perfection. The lemon flavor really comes through, even with so many strawberries in the mix. It’s tart and sweet and creamy, overall I’d say it’s the perfect summer treat to cool off with.
The process of making pops is fairly lengthy, but it’s mostly freezing time, so it’s low effort. Basically, for ice pops which are more water-based and use a thin liquid, you want to fill your molds, and partially freeze them. Then, you’ll place the sticks in, and fully freeze before removing them from the molds.
For this recipe, however, the ice cream base is thick enough on it’s own to hold up the sticks right away. That means you can simply spoon your molds full, place the sticks in, and freeze until completely solid. When it’s time to remove them from your tray, you’ll want to fill a large pan, that is high enough to cover your mold, with warm water. You can set the mold in the water for about 30 seconds, and then simply pull your pops out!
This recipe makes about 24 pops, so several batches of freezing. You can keep your ice cream mixture in the fridge between batches, or you can simply freeze the rest as a scoop-able ice cream for later!
Summer is here in Colorado, and it’s not playing nice about it. We’ve been in the 80s and 90s for a while now, and my swamp cooler is down currently, which means I need something else to cool me off.
Something you may not know about me- I don’t really prefer summer. I really love winter actually, and I hate what the heat does to my hair and skin. Also, I like all my winter clothes much better. (I know, I know, everyone thinks I’m crazy).
Alas, I still live in a state where the summer season and heat occurs right on schedule every damn year, so here I am with some sorbet to help us all get through it.
The first time I made this flavor of sorbet was because I was headed to a BBQ at a friend’s house, and she can’t eat dairy. Sorbet is maybe the best solution for a summer dessert without dairy, honestly. It’s mainly just frozen fruit, with a couple of small ingredients to throw in, and it turns into something super flavorful and awesome.
This is a no-churn recipe, but you do need a food processor or a blender that can handle ice. The main reason we churn ice cream is so that it freezes slowly, while moving, in order to lessen the amount of ice crystals being formed on the end result. similarly with sorbet, we want to work with frozen fruit. As you work through the recipe, the fruit will thaw a bit, but overall this will allow for that partially-freezed-before-the-freezer goal, and will result in a creamy delight.
If you aren’t in a dairy-free house or if you don’t like almond milk and don’t want to buy it, just use regular milk in place! You can also use soy milk if you prefer. I’m using a sweetened vanilla almond milk because that’s the kind I like best. Adding some form of a milk product helps the sorbet get a smooth, less crumbly and icy texture.
This is a 4 ingredient recipe, and just takes a few minutes to whip up.