Mixed Berry Buckle
Here I am with another summery recipe. Because it’s STILL summer! Which I can tell because I know how to read a calendar. AND because it’s about 90 billion degrees outside.
I’m currently enjoying the last days of summer up in Maine. Which basically translates to taking boat rides, strolling down cobblestone walkways in quaint little coastal towns and eating A LOT of good local food. It’s been a lobster and blueberry bonanza! It’s not a bad way to close out the season, if I do say so myself.
This time of year the farmers markets are just bursting at the seams with raspberries and blackberries. So I knew I wanted to use them both for one last celebration of summer baking. Also, I typically buy fresh berries in amounts that far exceed what a single person can reasonably consume on their own. So into this Mixed Berry Buckle they went.
I must confess that I have no idea if buckles are supposed to be a breakfast food or a dessert. My guess is that they could go either way. They are certainly cake-like. But not overly sweet. But whatever time of day you decide enjoy a square (or three!) of this Mixed Berry Buckle, with it’s moist crumb, juicy berries and streusel topping for great texture, I guarantee you’ll be more than satisfied.
Recipe adapted from King Arthur Flour
- For the Cake
- 1/4 cup (4 tablespoons) unsalted butter, softened at room temperature
- 1 large egg
- 3/4 cups sugar
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup milk
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- For the Streusel Topping
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1 tsp. ground cinnamon
- 1/8 tsp. salt
- 1/2 cup (8 tablespoons) unsalted butter, cut into small pieces
- Pre-heat your oven to 375 degrees. Grease and 8- or 9-inch square baking pan with non-stick cooking spray and set aside.
- Make the cake batter. In the bowl of your stand mixer with the paddle attachment, cream together the butter, egg, sugar and vanilla extract. Add 1 cup of the flour, the baking powder and the salt. Beat on low, slowing adding in about half of the milk. Then add the remaining flour and milk, beating until just combined and no more white streaks remain. Gently fold in the raspberries and blackberries by hand, taking care not to crush them too much (it’s inevitable that some will get crushed). Spread the cake batter into your prepared pan and set aside.
- Make the topping. In a medium bowl combine the flour, brown sugar, cinnamon and salt. Add the butter and rub it into the dry ingredients by squeezing it through your fingers until the mixture is crumbly. Sprinkle the topping evenly over the cake batter in your prepared pan. Transfer to your pre-heated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and set the pan on a wire rack to cool. Cool completely before slicing and serving.
- Leftovers can be stored in an airtight container at room temperature for 1-2 days.