Blackberry Breakfast Buckle

What is a buckle?  It's a cake-like dish using fruit on top, as it bakes, the cake comes up the sides creating a “buckling” in the center. 

This breakfast buckle is a favorite when blackberries are in season.  Serve this for breakfast, brunch, or anytime.

Ingredients

Cake

• 2 cups Fresh Blackberries
• 2 Tbsps. Blackberry Ginger Dark Balsamic Vinegar
• 1/4 cup Lemon Rosemary Extra Virgin Olive Oil
• 1 Egg
• 2/3 cup Granulated sugar
• 2 cups All-purpose flour
• 2 tsp. Baking powder
• 1 tsp. Baking soda
• 3/4 cup 2% milk

Streusel Topping

• 1/4 cup All-purpose flour
• 1/4 cup Brown sugar, packed
• 1 tsp. ground nutmeg
• 2 Tbsps. Meyer Lemon Extra Virgin Olive Oil

Directions

1. Preheat the oven to 350 degrees. Grease an 8x8 baking pan or 9 inch springform pan. 
2. In a small bowl, toss the blackberries with the balsamic vinegar. Set aside.
3. In a medium-sized mixing bowl, beat olive oil with the egg until frothy. Whisk in sugar. Sift in the flour, baking powder, and baking soda, and gently fold to combine.
4. Add milk to use spoon to incorporate.
5. Fold in half of blackberries and vinegar into the batter.
6. Pour the batter into the baking pan. Dot the batter with the remaining berries along with drizzling any juices.
7. Gently tap the pan to remove any bubbles.
8. In a small bowl mix the topping ingredients to form a crumbly mixture.  
9. Sprinkle the batter with the streusel topping.  
10. Bake for 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
11. Remove from oven and run a knife around the outside to loosen from edges. Allow to cool for 10 minutes.
12. Serve warm with a cup of coffee.