This week on Good Food, LA Weekly Restaurant Critic Besha Rodell shares her love of blackberries and pie. She especially loves baking with freshly picked blackberries like the ones above. She shares her favorite Blackberry Buckle recipe with us below…
Mix together 2 cups blackberries, 3/4 cup sugar and the juice of 1/2 lemon. and let sit while making batter.
For batter:
1/4 cup soft butter
1/2 cup sugar
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
Mix dry ingredients.
Cream butter, add dry ingredients alternatively with milk. Pour mixture into greased loaf pan. Spoon fruit over it, along with its juice.
Bake at 350 till it’s lightly browned. The batter will rise up through the fruit.
