Mixed Berry Buckle
SERVES 8
A buckle—cousin to crumble, crisp, and coffee cake—consists of a thick cake batter mixed with chopped fruit or berries and baked under a crunchy streusel topping. We wanted our version to make the most out of fresh, seasonal berries at their peak ripeness, so we used as many berries as the cake could take. Tossing the berries with sugar brought out their natural sweetness and evened out the variance between sweet and sour. When baked, the dense, buttery cake suspended the berries, creating a luscious, summery dessert. With a sweet and crunchy streusel topping, this mixed berry buckle is the perfect way to celebrate summer's bounty.
Ingredients
STREUSEL
1 cup (5 ounces) all-purpose flour
½ cup packed (3½ ounces) light brown sugar
6 tablespoons unsalted butter, melted
½ teaspoon table salt
CAKE
½ cup whole milk
2 large eggs
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup (5 ounces) all-purpose flour
½ cup (3½ ounces) granulated sugar, divided 1 ½ teaspoons baking powder
1 teaspoon grated lemon zest
½ teaspoon table salt
5 ounces (1 cup) blackberries, cut in half crosswise
5 ounces (1 cup) blueberries
5 ounces (1 cup) raspberries, cut in half crosswise
Directions
1. FOR THE STREUSEL: Stir all ingredients in bowl until no dry spots remain and mixture forms clumps. Refrigerate until streusel is firm, at least 10 minutes. Keep refrigerated until ready to use.
2. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease light-colored 9-inch round cake pan, line with parchment paper, grease parchment, and flour pan.
3. Whisk milk, eggs, melted butter, and vanilla in bowl until well combined. Whisk flour, ¼ cup sugar, baking powder, lemon zest, and salt together in large bowl. Stir milk mixture into flour mixture until just combined.
4. Toss blackberries, blueberries, and raspberries with remaining ¼ cup sugar in separate bowl until coated. Using rubber spatula, gently fold half of berry mixture into batter until evenly distributed. Transfer batter to prepared pan and spread to edges of pan with spatula. Sprinkle remaining half of berry mixture evenly over top.
5. Break streusel into pea-size crumbs and distribute evenly over berries. Bake until top of buckle is golden brown and toothpick inserted in center comes out clean, about 50 minutes, rotating pan halfway through baking. Let buckle cool in pan on wire rack for 2 hours.
6. Run paring knife around edges of pan to release buckle from pan. Place inverted plate on top of pan (do not use plate or platter on which you intend to serve buckle). Invert buckle, remove pan, and discard parchment. Reinvert buckle onto serving platter. Cut into wedges and serve.
Photo Credit: Cook's Country
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