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Mixed Berry Buckle

This delightful mixed berry buckle is a tender cake loaded with fresh blueberries, raspberries, & strawberries and smothered in a buttery crumb topping.  

Mixed Berry Buckle

I was recently watching an episode of Cook’s Country when they made a mixed berry buckle recipe. My grocery store had just had a terrific sale on berries so I decided to make this delicious cake right then and there. This berry buckle is loaded with three types of berries and is similar to a coffee cake with its thick layer of crumb topping, which is always my favorite part. Serve this mixed berry buckle plain, with whipped cream, or a scoop of your ice cream for a beautiful & delicious summer treat.

Mixed Berry Buckle

How to Make a Mixed Berry Buckle

Preheat the oven to 350 degrees. Line the bottom of a 9-inch cake pan with parchment paper then coat the pan with cooking spray.

Prepare the streusel by combining the flour, brown sugar, melted butter, salt, and cinnamon together in a small bowl and mix until well combined and crumbly. Place into the refrigerator for  10 minutes before using.

Prepare the cake by whisking together the milk, eggs, melted butter, and vanilla in a small bowl until well combined.

In a larger bowl, combine the flour, 1/4 cup of white sugar, baking powder, lemon zest, and salt until well combined. Add the wet mixture to the dry mixture and stir until just combined. The batter will be thick.

Mix the remaining 1/4 cup of white sugar to the bowl of berries and toss to combine. Immediately pour half of the berry mixture into the cake batter and gently stir to combine.

Pour the batter into the prepared cake pan then spoon the remaining berries evenly on top.

Mixed Berry Buckle

Sprinkle the top evenly with the crumb topping. Place into the oven and bake for 50-60 minutes, turning halfway during baking time, until a tester inserted in the center comes out clean.

Mixed Berry Buckle

Remove from the oven and allow to cool in the cake pan for 2 hours.

To remove, run a sharp thin-bladed knife around the cake’s edges. Place a large plate over the cake and invert the cake onto the plate upside down. Next, put a serving plate on top (of the bottom of the cake) and flip so the cake is top-side up. If you’re baking the cake in a springform pan, simply remove the sides before the cake has fully cooled.

Slice and serve plain, with whipped cream, or a scoop of ice cream. Enjoy.

Mixed Berry Buckle

Mixed Berry Buckle

Mixed Berry Buckle

Prep Time: 15 minutes
Cook Time: 1 hour
Cooling time: 2 hours
Total Time: 3 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Pam - For the Love of Cooking / Original by Cook's Country

Equipment

  • 9-inch Round Baking Pan

Ingredients

Crumb Topping:

  • 1 cup flour
  • ½ cup brown sugar, packed
  • 6 tbsp unsalted butter, melted
  • ½ tsp table salt
  • ½ tsp cinnamon

Berry Buckle:

  • ½ cup whole milk
  • 2 large eggs
  • 4 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 cup flour
  • ½ cup white sugar, divided
  • tsp baking powder
  • 1 tsp lemon zest
  • ½ tsp table salt
  • 1 cup blueberries
  • 1 cup raspberries, halved crosswise
  • 1 cup strawberries, hulled & quartered

Instructions

  • Preheat the oven to 350 degrees. Line the bottom of a 9-inch cake pan with parchment paper then coat the pan with cooking spray.
  • Prepare the streusel by combining the flour, brown sugar, melted butter, salt, and cinnamon together in a small bowl and mix until well combined and crumbly. Place into the refrigerator for  10 minutes before using. 
  • Prepare the cake by whisking together the milk, eggs, melted butter, and vanilla in a small bowl until well combined. 
  • In a larger bowl, combine the flour, 1/4 cup of white sugar, baking powder, lemon zest, and salt until well combined. Add the wet mixture to the dry mixture and stir until just combined. The batter will be thick.
  • Mix the remaining 1/4 cup of white sugar to the bowl of berries and toss to combine. Immediately pour half of the berry mixture into the cake batter and gently stir to combine. 
  • Pour the batter into the prepared cake pan then spoon the remaining berries evenly on top.
  • Sprinkle the top evenly with the crumb topping. Place into the oven and bake for 50-60 minutes, turning halfway during baking time, until a tester inserted in the center comes out clean.
  • Remove from the oven and allow to cool in the cake pan for 2 hours.
  • To remove, run a sharp thin-bladed knife around the cake's edges. Place a large plate over the cake and invert the cake onto the plate upside down. Next, put a serving plate on top (of the bottom of the cake) and flip so the cake is top-side up. If you're baking the cake in a springform pan, simply remove the sides before the cake has fully cooled.
  • Slice and serve plain, with whipped cream, or a scoop of ice cream. Enjoy. 
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5 Comments

  1. This looks very good and with all those berries, it must be health food 🙂 I especially like the look of the crumb topping and will send on to my baker.

  2. This looks so good. Can this be made with mixed frozen fruit? If so, should the fruit be thawed first?

    1. Carol,

      Thank you. It’s really tasty. I haven’t tried this recipe with frozen fruit but I imagine it should work fine. I wouldn’t thaw the berries first. Please let me know how it turns put if you give it a try.

      -Pam