Individual blackberry-walnut buckles are single-serving cakes with juicy blackberries folded into a golden, tender batter and toasted walnuts on top. Each ramekin bakes its own little buckle — the cake rises around the berries and sinks as it cools. Eight warm, jammy desserts ready in half an hour.
SERVES 8
Ingredients
¾ cup palm sugar
½ cup walnuts, toasted and chopped coarse
4 tablespoons (60 ml) coconut oil, softened
¼ teaspoon salt
⅓ cup coconut milk
2 large eggs
1 teaspoon (5 ml) vanilla extract
¾ cup almond flour
½ teaspoon baking powder
3 cups (720 ml) fresh blackberries
Coconut oil for greasing ramekins
Preparation
1.В В Adjust an oven rack to the middle position and preheat the oven to 375°F (190°C). Grease eight six-ounce ramekins with coconut oil and place on a rimmed baking sheet.
2.В В Process the palm sugar, ¼ cup of the walnuts, coconut oil, and salt together in a food processor until finely ground (10 to 15 seconds). With the processor running, add the cream, eggs, and vanilla through the feed tube and continue to process until smooth (about 5 seconds). Add the flour and baking powder and pulse until just incorporated (about 5 pulses).
3.В В Transfer the batter to a large bowl and gently fold in the blackberries. Spoon the batter into the prepared ramekins and sprinkle with the remaining ¼ cup walnuts.
4.В В Bake the buckles until they are golden and begin to pull away from the sides of the ramekins (25 to 30 minutes), rotating the baking sheet halfway through baking. Let cool on a wire rack for 10 minutes before serving.
Pro Tips
- Fold the blackberries in gently at the very end so they stay whole. Crushed berries bleed purple through the batter and make the cakes wet.
- Process the walnut and coconut oil base until finely ground — that sandy texture is what gives the cake its tender, crumbly structure.
- Sprinkle the remaining walnuts on top before baking; they toast in the oven and give each buckle a proper crunchy crown.
- Serve after ten minutes of cooling. Warm buckles are the point — the berries are molten and the cake is at its softest.
Frequently Asked Questions
Can I make one big buckle instead?
Yes — bake in an eight-inch dish and add ten to fifteen minutes. Check the centre with a toothpick for moist crumbs.
What berries work besides blackberries?
Raspberries, blueberries, or chopped strawberries all fold in beautifully. Adjust the sugar slightly if your berries are very tart.
Can I make these ahead?
They're best warm and fresh, but the batter can be made and refrigerated a day ahead — scoop and bake straight from the fridge, adding a few minutes.
What if I don't have ramekins?
A muffin tin works perfectly — portion the batter among eight cups and reduce the bake to about 20 minutes.
Recipe Card
Ingredients
Method
- 1. В В Adjust an oven rack to the middle position and preheat the oven to 375°F.
- Grease eight six-ounce ramekins with coconut oil and place on a rimmed baking sheet. 2. В В Process the palm sugar, ¼ cup of the walnuts, coconut oil, and salt together in a food processor until finely ground (10 to 15 seconds). With the processor running, add the cream, eggs, and vanilla through the feed tube and continue to process until smooth (about 5 seconds).
- Add the flour and baking powder and pulse until just incorporated (about 5 pulses). 3. В В Transfer the batter to a large bowl and gently fold in the blackberries. Spoon the batter into the prepared ramekins and sprinkle with the remaining ¼ cup walnuts. 4. В В Bake the buckles until they are golden and begin to pull away from the sides of the ramekins (25 to 30 minutes), rotating the baking sheet halfway through baking.
- Let cool on a wire rack for 10 minutes before serving.
