Welcome to Hill Reeves, a blog where I write about the things I cook and bake in NYC.

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Blackberry Buttermilk Buckle

Blackberry Buttermilk Buckle

Berry Buttermilk Buckle - Hill Reeves
Berry Buttermilk Buckle - Hill Reeves
Berry Buttermilk Buckle - Hill Reeves
Berry Buttermilk Buckle - Hill Reeves
Berry Buttermilk Buckle - Hill Reeves

I just got back from a delightful Long Island day, reconnecting with my roots. The day started at the beach. My girl Alli brought me a homemade turkey sandwich (the only appropriate beach meal, guys). Then, me, Iris and Blase stopped by Carvel for some soft serve. Finally, shopping at Target and Roosevelt Field Mall, the mall I begged my mom to take me to every weekend throughout middle school. I left with some fantastic new PJs, new stationary, and socks, *blushing smile emoji*.

Now, Danny's cooking me dinner. An Indian feast including homemade poori! I'm waiting for it to finish while I watch Seinfeld and drink pinot noir. I love everything, minus my minor sunburn. At least it serves as a temporary reminder of a super fun day?

Anyway, earlier in the week, Danny and I both came home with a humongous blackberry haul due to a breakdown in communication and a berry sale at CTown. I love a good berry, but there were lots in our fridge, so this week on the blog will be all about BERRIES, starting with this blackberry buttermilk buckle. I actually used blueberries, raspberries and blackberries, but I like saying BLACKBERRY BUTTERMILK BUCKLE. I marched around the house chanting it all week. Ask Dan.

Here's the recipe! Eat it plain or top with some greek yogurt like I did for breakfast for the past five days!

Berry Buttermilk Buckle

  • 1 stick unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/3 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1/4 cup cornmeal
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 Tbsp rosemary, minced
  • 4 cups berries

Cooking Directions

  1. Preheat oven to 375 degrees. Butter a 9-inch cake pan.
  2. In a large bowl, beat butter and sugars until light and creamy. I use a stand mixer affixed with the beater paddle. Add in eggs, one at a time, and beat until well combined.
  3. Turn mixer to a lower speed and add in buttermilk (to avoid spatters). Also mix in vanilla extract.
  4. In a separate bowl, whisk together flour, cornmeal, salt, baking powder, baking soda, cinnamon, and rosemary. Add 1/3 of mixture into wet ingredients and beat to combine. Add in second 1/3, beat. Add in remaining dry ingredients and beat until just combined.
  5. Finally, fold in berries. It will feel like A LOT of berries and it is. The final product is packed with berries and is almost a combo of coffee cake and cobbler. If you have fewer berries, that's OK, but don't lose less than 2 cups.
  6. Pour batter into cake pan and shake or spread with spatula to evenly distribute. Top with a few more rosemary sprigs, if you have them!
  7. Place in oven and bake for 50 minutes. Let cool and then serve. (Note: you probably won't have luck turning it out of the pan. It's too moist, so just slice and serve out of the pan.)
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