Blackberry Cornbread Buckle

By • July 15, 2013 • 15 Comments

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Author Notes: In the south, blackberries are a summer staple. They grow wild in many places and are just as easy to add to your own landscape. The hardest part of picking blackberries is deciding what to make with them: jam or cobbler.

This recipe puts two classic southern dishes together in one; sweet white corn bread topped with a tangy blackberry cobbler. The cake rises in spots, the cobbler sinks, and together it looks a little buckled which is how it gets its name. Southerners traditionally bake with white cornmeal because it is sweeter than yellow, but you can use any kind for this recipe. For mine, I used a roasted yellow cornmeal.

Food52 Review: WHO: Janeofmanytrade is a pastry chef, CIA graduate, blogger, bee-keeper, master gardener, marble-collector, and cookbook writer.
WHAT: With a sweet, fruity addition and a generous amount of addictive crumbs, your favorite Southern side is about to become your favorite dessert.
HOW: Drop tangy blackberries in cornbread batter and scatter with crumb topping. Then watch the cake rise, sink, and buckle in the oven.
WHY WE LOVE IT: We didn't think perfectly tender cornbread could get any better. But once we tasted it punctuated with tart berries, spiced with cardamom, and finished with a buttery crumb, we quickly changed our minds.
The Editors

Makes one 10" x 10" pan

Cobbled Cake

  • 4 cups fresh blackberries
  • 1/2 cup sugar
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon rosewater
  • 1/2 teaspoon ground cardamom
  • 6 ounces unsalted butter, softened
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/2 cups all purpose flour
  • 3/4 cup cornmeal
  • 2 1/4 teaspoons baking powder
  • 1 cup buttermilk
  • 1 batch crumb topping, recipe below
  1. Combining the first five ingredients in a bowl. Set aside so that the fruit juices while you mix up the cornbread.
  2. Preheat the oven to 350° F. Grease and flour a 10" x 10" pan and set it aside. Cream the butter with the sugar, vanilla, and salt until light, about 2-3 minutes. Add the eggs, one at a time, and scrape the bowl as you go. Sift the flour and baking powder over the batter in the bowl and fold it in a few times until combined. Sprinkle the buttermilk over the top of the batter and continue folding until no streaks remain. Scrape the batter into the prepared pan and smooth out the surface.
  3. Top the cornbread evenly with the cobbler mixture. Sprinkle the crumb topping evenly over the fruit, and bake until a pick comes out clean when inserted into a cakey part, about 1 hour to 1 hour and 15 minutes. Allow the cake to cool in the pan for about 20 minutes. Carefully invert it onto a tray, then invert it again onto a serving platter. serve it a little warm with some buttermilk ice cream or serve it as is -- either way will be wonderful!

Oatmeal Crumb Topping

  • 1/2 cup all purpose flour
  • 1/2 cup rolled oats
  • 1/3 cup dark brown sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon baking soda
  • 4 tablespoons unsalted butter, cold and cut into cubes
  1. Combine the dry ingredients in a bowl and mix them a little. Add the butter cubes and rub the ingredients together with your fingers until pea sized crumbs are formed.
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Comments (15) Questions (0)


4 months ago Anne

Hello there,
I am impressed by your inventive flavoring for this recipe and love the whe concept.
I see you mentioned you use roasted cornmeal. Is there a source? Or do you pan dry roast your cornmeal?
I usually use yellow medium grind cornmeal by Bob's Red Mill because I enjoy the extra texture. I am now curious to experiment with roasted cornmeal.

Do you have a blog? Love to read more of your recipes!


7 months ago chefrockyrd

Can you tell me the brand name, if possible, of the 10 x 10 pan you are using?
Its not something I am familiar with. I have many other sized pans and could
use one of those in its place using a substitution chart.


9 months ago TheWimpyVegetarian

This just went into the oven!


about 1 year ago arlineofva

Is it ok to use frozen berries instead of fresh ones during the winter months? Or would you recommend something better? Thanks.


over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.



over 1 year ago Marian Bull

I am in love with this buckle.


over 1 year ago Anne

Jane can't wait to try your blackberry crumble when I get my black berries this week-end Your demonstration makes it so easy, can't wait to make it.


over 1 year ago EmilyC

Congrats janeofmanytrade -- so honored to be in the finalist circle with you! I love buckle and make a blueberry version often, but I'll freely admit that this looks so much better. Can't wait to try it!


over 1 year ago healthierkitchen

Love the combination! This will be a hard week to vote!


over 1 year ago Kukla

Congratulations janeofmanytrade on being a finalist! I love how your Buckle looks; everything is intact and the contrast between the golden color of the batter and the burgundy gems of the blackberries is beautiful. Good luck!


over 1 year ago savorthis

Congrats on being a finalist. I love the combination of lemon, rosewater and cardamom in the berries!


over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations, what a lovely cake, great texture and flavor.


over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Congrats, janeofmanytrade. Such a nice-looking dessert, or breakfast, or snack, or well, I'd eat this for lunch, too. My blueberries for some reason (drought, maybe?) taste a lot like blackberries this summer. I think I'll try this using those blueberries, soon. Stay tuned . . . . ;o)


over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations! This looks really wonderful! What a perfect combination of flavors, and such a nice laid back everyday sort of cake, too.


over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! Love the combination of berries and cornbread. I'm a huge fan of cardamom and rosewater, too.