Description
This easy mixed berry buckle is a rustic, old-fashioned dessert featuring a buttery cake baked around a mountain of juicy fresh berries, topped with a crisp crumble. It’s quick to make, crowd-pleasing, and perfect for any occasion, from brunch to dessert.
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 tsp finely grated lemon zest
- 2 cups (250g) all-purpose flour (or 1:1 gluten-free blend)
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup (120ml) whole milk (or dairy-free milk)
- 3 cups (400g) mixed fresh berries (blueberries, raspberries, blackberries, strawberries)
- 1 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp cold unsalted butter, cubed
- 1/4 cup (50g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1/4 tsp ground cinnamon (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch baking dish with butter or nonstick spray. Line with parchment paper if desired.
- In a medium bowl, combine 1/4 cup flour, 1/4 cup sugar, 1/4 tsp cinnamon, pinch of salt, and 2 tbsp cold butter. Use a fork, pastry cutter, or fingers to blend until pea-sized crumbs form. Chill topping in the fridge.
- In another bowl, gently toss 3 cups mixed berries with 1 tbsp flour and 2 tbsp sugar. Slice strawberries if using; keep smaller berries whole.
- In a large bowl, beat 1/2 cup softened butter and 3/4 cup sugar until light and fluffy, about 2-3 minutes.
- Beat in 1 egg, 1 tsp vanilla, and 1 tsp lemon zest until combined.
- In a separate bowl, whisk together 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt. Alternately add flour mixture and 1/2 cup milk to the butter mixture, starting and ending with flour. Mix just until combined.
- Gently fold in about 2/3 of the berry mixture with a spatula.
- Spread batter evenly in prepared pan. Scatter remaining berries on top and sprinkle with chilled crumb topping.
- Bake for 45-55 minutes, rotating halfway through, until top is golden and a toothpick inserted in the center comes out mostly clean.
- Cool for at least 20 minutes before slicing. Serve warm or at room temperature, optionally dusted with powdered sugar or with ice cream.
Notes
If using frozen berries, do not thaw; toss with flour and sugar and add directly to the batter. Add 5-10 minutes to bake time if using frozen fruit. For gluten-free or dairy-free versions, use a 1:1 gluten-free flour blend and vegan butter/plant-based milk. Let the buckle cool for at least 20 minutes before slicing for best texture. If topping browns too quickly, tent with foil for the last 10 minutes. For extra crunch, sprinkle coarse sugar over the topping before baking.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of buckle
- Calories: 260
- Sugar: 20
- Sodium: 180
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 3
- Protein: 4
Keywords: mixed berry buckle, berry dessert, summer dessert, easy fruit buckle, rustic cake, old-fashioned dessert, brunch, coffee cake, berry cobbler, crumb topping