lat. Rubus
hrv. Kupina

The blackberry is an edible fruit produced by many species in the genus Rubus in the family Rosaceae.

History and Origin

Although this usually black is often called that, it is not a berry in the botanical sense of the word. Botanically it is considered an aggregate fruit, composed of small drupelets. It is a widespread and has over 350 sub species. Native throughout Europe, northwestern Africa, central Asia and South America it has been used for ages in medicine and cocking.


Cultivated blackberries are a notable source of dietary fiber, vitamin C, and vitamin K.

It contains numerous large seeds that are not always preferred by consumers, although they contain oil rich in omega-3 (alpha-linolenic acid) and -6 fats (linoleic acid) as well as protein, dietary fiber, carotenoids, ellagitannins and ellagic acid.

 Blackberry Almond Buckle
A sweet-tart berry cake, balanced with a nutty streusel topping.

Prep Time: 40 minutes
Total Time: 1 hour and 45 minutes


1/2 c. sugar
1/2 c. all-purpose flour, spooned and leveled
1/2 c. almond meal
1/2 tsp. Kosher salt
4 tbsp. (1/2 stick) unsalted butter, cut up

1/2 c. (1 stick) unsalted butter, at room temperature, plus more for pan
1 c. all-purpose flour, spooned and leveled
3/4 c. almond meal
1 tsp. baking powder
1/2 tsp. Kosher salt
1/4 tsp. baking soda
1 c. sugar
2 large eggs
1/2 c. crème fraîche, plus more for serving
10 oz. (about 2 1/2 c.) fresh or frozen blackberries


  • Preheat oven to 350°F. Whisk together sugar, flour, almond meal, and salt in a bowl. Work in butter until mixture is crumbly. Refrigerate until ready to use.
  • For cake: Butter a 9 by 2-inch deep cake pan and line the bottom with parchment paper.
  • Whisk together flour, almond meal, baking powder, salt, and baking soda in a bowl. Beat butter and sugar with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes.
  • Add eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as necessary. Reduce mixer speed to low and beat in flour mixture and crème fraîche alternately, beginning and ending with the flour mixture, just until flour is incorporated
  • Transfer batter to prepared pan. Top with blackberries and streusel. Bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes. Let cool slightly.
  • Serve with crème fraîche alongside.

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