blackberry almond buckle

Blackberry Almond Buckle & Blackberry Lemonade

It’s blackberry picking time at Eckert’s Orchard and you know the kids and I don’t miss a chance to get out there! We picked too much fruit (my favorite problem to have!) and had the best time with friends. The season will go for another month, so get out there! Blackberries are so fun to pluck from the vines. I baked a quick Blackberry Almond Buckle and stirred up some refreshing Blackberry Lemonade. Berry easy, berry delicious! Now I’ll take the rest of my bounty and blitz it into ice cream using last year’s recipe! 

blackberry almond buckle

Blackberry Almond Buckle

Course Dessert
Cuisine American


  • 1 stick butter, softened
  • 1/2 cup plus 2 tbsp sugar, divided
  • 1/4 cup brown sugar
  • 3 eggs
  • 1 lemon, zested
  • 3/4 tsp almond extract
  • 1 1/4 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 3 cups blackberries, fresh (about 13-14 oz in weight)
  • 1/2 cup almonds, sliced
  • powdered sugar, for dusting


  • Preheat oven to 350 degrees.
  • To make the batter, beat the butter with 1/2 cup sugar and brown sugar. Add the eggs, lemon zest, and almond extract. In a small bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the bowl and briefly beat to form a thick batter. Gently fold the berries into the batter and transfer to a buttered 9 inch cake pan. Toss the almonds with the 2 tbsp of sugar and scatter over the top of the batter. Bake for 30-40 minutes, or until a toothpick inserted comes out clean and the top is nicely browned. Dust with powdered sugar and serve warm or at room temperature.
Keyword kid-friendly, seasonal produce
blackberry lemonade

Blackberry Lemonade

Course Drinks
Cuisine American


For the blackberry syrup:

  • 1 pint blackberries
  • 1 cup sugar
  • 1/4 cup water

For each glass of lemonade:

  • 1/4 cup blackberry syrup
  • 2 tbsp lemon juice
  • 1 cup water or sparkling water
  • ice, to serve
  • blackberries, fresh, for garnish

Optional add ins:

  • cucumber, sliced
  • jalapeno, thinly sliced
  • fresh mint or basil, chiffonade or muddled


  • To make the syrup, in a food processor or blender, puree the blackberries, sugar, and water. Using a sieve, strain out the seeds and transfer the syrup to a clean jar or bottle.
  • To make a fresh serving of lemonade, pour the syrup, lemon juice, and water into a glass. Top off with ice and garnish with blackberries and any additional add ins, if desired.
Keyword kid-friendly, seasonal produce

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