I’ve been spending a lot of time with my boyfriend, Joe, and his family, in Chatham, MA, this summer and have stopped a few times their local breakfast spot – Hangar B. It’s off the beaten path – at the tiny airport in Chatham – but so worth finding. All their food is great, but the real standouts are their incredible homemade baked goods and jams.
The blackberry jam in particular is so good that I wanted to find to way another way to eat it. Because spreading it on doughnuts with lemon curd just wasn’t enough.
I played around with a number of different cake batters and crumbles, and this Blackberry Buckle finally hit all the marks. It’s a riff on traditional blueberry buckle, or coffee cake, with a jammy swirl running through the middle. The cake itself is moist and has just a hint of lemon. It’s basically a vehicle for the blackberries and crumble, but very good in its own right too.
This is the kind of cake you could make for dessert, and serve warm with vanilla ice cream, or for breakfast, with a big mug of coffee. I would recommend serving it for dessert and then eating the leftovers before anyone else is awake the next morning.
Use the best jam you can find for this cake- preferably one without a lot of “jiggle,” so to speak. I first tried this recipe with Hangar B’s blackberry jam and was very happy with the results, but I wanted to make sure the cake would be delicious with regular grocery store jam, too. I tried a few different kinds, and Bonne Maman and Hero blackberry preserves were by far the best.
- 1 cup blackberry jam
- 2 cups fresh blackberries divided
- 1 ½ tsp pure vanilla extract divided
- 1/4 lb 1 stick unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1/3 cup whole-milk Greek yogurt such as Fage
- 1 tsp grated lemon zest
- 1 1/3 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp kosher salt
- crumble topping:
- ¾ cup all-purpose flour
- 1/3 cup light brown sugar lightly packed
- 4 tbs 1/2 stick unsalted butter, softened
- 1 tsp ground cinnamon
- Preheat the oven to 350 degrees, and butter and flour a 9” inch square baking pan.
- In a small bowl, mix together the jam, 1 cup of the blackberries, and ½ tsp vanilla extract. In another small bowl, make the crumble topping. Combine the flour, brown sugar, butter and cinnamon, and pinch the ingredients together with your fingers until the mixture makes big crumbles. Set aside the jam mixture and crumble topping.
- In the bowl of a stand mixer (or in a large bowl using a hand mixer), cream the butter and the granulated sugar until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, scraping down the sides of the bowl after each addition. Add the yogurt, lemon zest, and remaining 1 tsp vanilla extract and mix until combined.
- In a small bowl, sift together the flour, baking powder, and salt, and with the mixer on low speed, add it to the butter mixture. Mix until just combined.
- Pour half the batter into the prepared pan, and spoon the jam mixture on top. Using a spatula, carefully spread the jam mixture to cover the entire surface of the batter. Add remaining cake batter in large spoonfuls and carefully smooth again. Don't worry if the jam peeks through the top layer of batter in places.
- Sprinkle the crumble topping and remaining 1 cup blackberries on top and bake for 40-45 minutes, until a cake tester comes out clean and the center of the cake springs back under a light touch.
- Serve warm with vanilla ice cream or at room temperature.