Mixed berry buckle cake is a delightful dessert that perfectly captures the essence of summer with its blend of juicy berries and a soft, buttery cake.
This traditional buckle cake is named for the way the cake batter “buckles” around the fruit as it bakes, creating a deliciously rustic and homey treat.
Finished with a dusting of powdered sugar, this cake is perfect for any gathering or simply enjoying with a cup of tea.
- Prep Time: 35 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour, 20 minutes
- Yield: 9 servings 1x
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 2 cups mixed berries (such as blueberries, raspberries, strawberries, and blackberries)
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
- Powdered sugar, for dusting
Instructions
- Preheat the oven (5 minutes): Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
- Prepare the cake batter (10 minutes): In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine the dry ingredients (5 minutes): In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Add the berries (2 minutes): Gently fold in the mixed berries until evenly distributed.
- Prepare the topping (5 minutes): In a small bowl, combine the granulated sugar, flour, and ground cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the mixture until it resembles coarse crumbs.
- Assemble the cake (2 minutes): Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the topping mixture evenly over the batter.
- Bake the cake (40-45 minutes): Bake in the preheated oven for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack.
- Serve (5 minutes): Once the cake has cooled, dust the top with powdered sugar. Cut into squares and serve. Enjoy your buckle cake with a scoop of ice cream or a dollop of whipped cream if desired!
Notes
For best results, use fresh, ripe berries in season. If using frozen berries, make sure to thaw and drain them well before adding to the batter.
This cake is best enjoyed the day it’s made but can be stored in an airtight container at room temperature for up to two days.
Enjoy this delightful mixed berry summer buckle cake as a perfect dessert or treat!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 25g
- Sodium: 160mg
- Fat: 12g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
