1 cup self-rising flour

1 cup sugar

1 cup milk

1 stick of margarine

1 tablespoon lemon juice

1 quart blackberries (rinsed and cleaned)


Melt margarine and put into 2 qrt baking dish. Mix flour, sugar and milk together; beat with wire wisk until well mixed. Pour over melted margarine. Do not stir. Pour blackberries over this mixture; do not stir. Sprinkle lemon juice over blackberries. Bake in a pre-heated oven at 350 F. Bake until crust rises to top and browns. (about 40 minutes) Serves 6.   Talk of the Town # 1048


Addendum 26July2018

Lynne Tolley from Miss Mary Bobo's Boarding House in Lynchburg made Easy Blueberry Buckle with Tennessee Honey Whipped Cream

Easy Blueberry Buckle 

1 (14oz) can sweetened condensed milk 

1 ¼ cups self-rising flour 

½ cup milk 

1 stick butter, melted 

¼ tsp vanilla 

2 cups blueberries 

¼ cup turbinado sugar (or regular sugar) 

Preheat oven to 350 degrees.  Grease 9x13” baking dish with butter or baking spray.  Whisk condensed milk, milk, melted butter and vanilla in a bowl. Add flour and whisk until combined.  Pour batter into prepared baking dish.  Sprinkle blueberries over batter in pan.  Sprinkle sugar over blueberries and batter. 

Bake until deep golden brown, about 30 minutes or until toothpick in center has no crumbs attached. Cool on wire rack about 10 minutes; serve warm with Tennessee Honey whipping cream. 

Serves 8-10. 

Tip: best eaten same day it is baked 

Tennessee Honey Whipped Cream 

1 cup heavy cream 

3 tablespoons Jack Daniel Tennessee Honey Whiskey 

Beat cream until soft peaks. Stir in Tennessee Honey.  Use as topping for Blueberry Buckle. 

We did this recipe with a quart of blackberries.