I have so many berries, I have no idea what to do with them. I pack them as snacks during the work week, I bake with them and I have a stockpile of frozen berries in my freezer. And you know what? I love it. But I did have to get rid of some of them to make space (it IS an apartment in NYC after all). I decided to make a Berry Buckle, a variation on a Blueberry Buckle that uses blueberries, blackberries, and raspberries.
And of course I had so much that I made Tai bring in the rest to work (Hi Turbo office, hope you enjoy the free food!).
Also I got my berries from Phillips Farms at the Union Square Greenmarket. Make sure to check them out if you are ever in the area. More information and their website HERE.
- 4 Cups Flour
- 2 Tsp Baking Powder
- 1 Tsp Salt
- 1 Tsp Ground Ginger
- 4 Ounces Unsalted Butter, at room temp.
- 1 1/2 Cups Sugar
- 2 Eggs
- 1 Cup Milk
- 1 Cup Blueberries
- 1 Cup Blackberries
- 1 Cup Raspberries
- 1 Cup Sugar
- 2/3 Cup Flour
- 1 Tsp Nutmeg
- 4 Ounces Unsalted Butter, Chilled
- Preheat oven to 375. Spray a 11 x 15 baking sheet with nonstick spray and set aside. In a medium mixing bowl, combine flour, baking powder, salt and ground ginger and set aside.
- In a large mixing bowl, beat together butter and sugar until fluffy. Add egg and mix until combined.
- Add in flour mixture a third at a time, each time mixing it in until completely incorporated. Alternate adding flour and milk until everything is combined.
- Add in berries and carefully fold into the dough. Pour dough into the greased baking sheet and set aside.
- In a small bowl combine sugar, nutmeg and flour. Add butter and combine it with the other ingredients with a dough blender. Use the dough blender until the mixture has a crumb like texture. Sprinkle on top of the dough.
- Bake for 35 minutes or until cooked through. Let cool and serve!