Blackberry Almond Buckle


  • 1/2 cup sugar
  • 1/2 cup all purpose flour, spooned and leveled
  • 1/2 cup almond meal
  • 1/2 teaspoon Kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, cut up
  • - FOR THE CAKE -
  • 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
  • 1 cup all purpose flour, spooned and leveled
  • 3/4 cup almond meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon baking soda
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup creme fraiche, plus more for serving
  • 10 ounces (about 2 1/2 cups) fresh or frozen blackberries (thawed and drained)

Cooking Instructions

Step 1: Make the streusel: Preheat oven to 350 degrees F.  Whisk together sugar, flour, almond meal, and salt in a bowl.  Work in butter until mixture is crumbly.  Refrigerate until ready to use.

Step 2: Make the cake: Butter a 9×9, 2-inch deep cake pan and line the bottom with parchment paper.

Step 3: Whisk together flour, almond meal, baking powder, salt, and baking soda in a bowl.  Beat butter and sugar with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes.  Add eggs, one at a time, beating to incorporate after each addition and scraping down the sides of the bowl as necessary.  Reduce mixer speed to low and beat in flour mixture and crème fraiche alternately, beginning and ending with the flour mixture, just until flour is incorporated.

Step 4: Transfer batter to prepared pan.  Top with blackberries and streusel.  Bake until a toothpick inserted into the center comes out clean, 60 to 70 minutes.  Let cool slightly.

Step 5: Serve with crème fraiche on the side.

Enjoy this sweet blackberry dessert from CountryLiving!