What You'll Need
Scale
Topping:
- 1 cup flour*
- 1 cup cornmeal
- 1 cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup vegetable oil
- 1 egg
- 1 cup milk
Filling:
- Zest of 1 lemon (or orange or lime)
- Juice of 1 lemon (or orange or lime)
- ¼ to ½ cup sugar, depending on how naturally sweet your fruit is
- ½ teaspoon cinnamon
- 2 tablespoons flour*
Berries: You need enough berries to fill your baking dish, so just eyeball it. This recipe is very laid back in terms of how much fruit and what kind of baking dish you use. Frozen fruit works perfectly here, just defrost fruit before starting the recipe.
Some berry good combinations:
- Mixed berries
- Blueberry and raspberry
- All Strawberry
- All Blueberry
- Peach and any berry
What You'll Do
- Preheat oven to 400º.
- Mix all the topping ingredients together in a bowl with a wooden spoon. Let sit for 20 minutes.
- Meanwhile, grab your berries. If using strawberries, remove stems and chop into quarters. Same idea with peaches. Blueberries, raspberries and blackberries remain whole.
- Combine the berries and fruit with the lemon zest, lemon juice, ¼ to ½ cup sugar, ½ teaspoon cinnamon, and 2 tablespoons of flour. Once coated, place fruit into your buttered baking dish. Any baking dish will work!
- Pour your cornbread batter on top of your berry mixture in your baking dish. Spread the batter around the dish, leaving some fruit exposed because we love to see it pop through when your buckle is fully baked.
- Bake your buckle at 400º for about 35-45 minutes, depending on the size of your baking dish. As always, test the center of the buckle to make sure the cornbread is baked enough. It will remain a bit wet with the juice of the berries, but should still be baked through before removing from oven.
- Once it’s done, serve it up with a scoop of ice cream fresh out of the oven!
*Gluten free All-Purpose 1:1 flour can be used.