Blackberries are one of my favourite summer time berries. For me it signals the end of the summer and the start of warm Autumn days with that crisp chill in the air. I love everything about Autumn. I can’t wait to get started on my Autumn baking with all the delicious warming flavours that embrace the time of year. We are not there yet though, back to summer time baking and berries.
The reason Blackberries remind me of this time of year is I only remember seeing them growing in the hedge row’s at the end of summer. The berries for this buckle are from the supermarket, I saw them and I couldn’t resist. So, what to pair with these purple hued berries? Lime, fresh and slightly tart, a perfect and unusual citrus to use alongside my blackberries.
As you can tell I love my Buckles, having made my Black Forest Buckle and my Strawberries and Cream Buckle with a Hint of Lemon, I couldn’t resist adding another one to my Buckle collection. I have lots more in mind so stay tuned for future Buckles. I love these cakes, they are soft crumbled and scattered to the max with addictive streusel. Need I say more on why Buckles are so delicious.
In my Blackberry and Lime Buckle, the cake itself is filled with plumptious deep purpled blackberries, which is a beautiful sight when you slice into the cake. Also in the crumb is a good dose of lime juice and a little zest. The lime flavour in the cake is subtle and teases your nose by the bright smell as you pull the cake from the oven.
Lime zest is also mixed into the streusel along with a little cinnamon. The cinnamon adds some warmth which is a perfect accompaniment for the blackberries. I used light brown muscovado sugar in the Buckle instead of Caster sugar. I wanted to give the cake a slight deepness and warmth which gives a wonderful blanket for the blackberries to be snuggled within.
Make the most of the summers berries while they last as if your anything like me, as soon as the cool breath of Autumn is in the air, I’ll be reaching for the pumpkin without hesitation.
50 grams (1/3 cup) Light brown muscovado sugar
50 grams (1/2 cup) Self-raising flour
Zest from 2 Limes
1/2 teaspoon Vietnamese cinnamon
60 grams (1/2 stick + 1 teaspoon) Unsalted butter at room temperature
240 grams (1 3/4 cups) Self-raising flour
2 teaspoons Baking powder
Pinch of Maldon salt
120 grams (3/4 cup) Light brown muscovado sugar
60 grams (1/4 cup) Unsalted butter at room temperature
1 Large egg
125 ml (1/2 cup) Buttermilk
Juice of 3 limes
Zest from 1 Limes
200 grams (2 cups) Fresh Blackberries
1. Pre-heat the oven to 180C,160C(Fan),375F and butter a round 9 inch springform cake tin. Line the base with parchment paper and butter this too. Set to one side.
2. Make the streusel topping by adding the light brown muscovado sugar, flour, lime zest, cinnamon and the butter to a medium size bowl and using your finger tips, rub everything together until you have a breadcrumb texture. Set to one side.
3. Using an electric mixer with a paddle attachment cream together the butter and sugar until you a smooth, fluffy, light mixture. This should take 5-8 minutes. Scrape down your bowl with a spatula.
4. Crack the egg into a small bowl (I always do this before adding eggs to my batter as I don’t want a bad egg to ruin my mixture) and add to your creamed mixture mixing until smooth. Add the lime juice and lime zest and mix well. Scrape down your bowl with your spatula.
5. Using the medium speed of your mixer, starting and ending with the flour, add 1/3 of the flour, mixing until the flour just starts to disappear then add 1/2 the buttermilk and keep doing the same until everything has been added. Scrape down the bowl once more with your spatula to make sure you get every last bit of your batter mixed thoroughly together.
6. Add the blackberries in a bowl and add a little flour to coat them. This will stop them from sinking to the bottom of the cake. Add these to your mixture and gently fold into the batter.
7. Scrape the batter into your cake tin and scatter over the streusel topping. Bake for 40-45 minutes or until a cake tester inserted into the middle of the cake comes out clean. Leave the cake to cool on a wire rack for 15 minutes.
8. Release the outer ring of the tin and leave to cool completely.
* This cake will last for up to 3 day’s in a cake tin with a tight-fitting lid. Keep in a cool, dry place away
from direct sunlight.