Mixed Berry Buckle
By Mark HuxsollPublished on April 20, 2020
Time
1½ hours, plus 2 hours cooling
Yield
Serves 8
Ingredients
Streusel
1 cup (5 ounces/142 grams) all-purpose flour ½ cup packed (3½ ounces/99 grams) light brown sugar 6 tablespoons unsalted butter, melted½ teaspoon table saltCake
½ cup whole milk 2 large eggs 4 tablespoons unsalted butter, melted1 teaspoon vanilla extract 1 cup (5 ounces/142 grams) all-purpose flour ½ cup (3½ ounces/99 grams) granulated sugar, divided1 ½ teaspoons baking powder 1 teaspoon grated lemon zest ½ teaspoon table salt 5 ounces (142 grams/1 cup) blackberries, cut in half crosswise5 ounces (142 grams/1 cup) blueberries 5 ounces (142 grams/1 cup) raspberries, cut in half crosswiseBefore You Begin
We prefer the flavor of fresh mixed berries here, but you can also use a single variety of berries as long as the total amount still equals 15 ounces (3 cups). If using all fresh blueberries, omit the ¼ cup sugar for tossing the berries in step 4; blueberries are sweet enough on their own. You can also use 15 ounces (3 cups) of frozen mixed berries that have been thawed, drained for 30 minutes in a colander, and then patted dry with paper towels. This mixed berry buckle pairs well with our Malted Milk Whipped Cream.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
for the streusel
for the cake
Time
1½ hours, plus 2 hours coolingYield
Serves 8Ingredients
Streusel
Cake
Test Kitchen Techniques
Ingredients
Streusel
Cake
Test Kitchen Techniques
Ingredients
Streusel
Cake
Test Kitchen Techniques
Why This Recipe Works
This summer berry 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 of the mixed berry buckle 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.
Before You Begin
We prefer the flavor of fresh mixed berries here, but you can also use a single variety of berries as long as the total amount still equals 15 ounces (3 cups). If using all fresh blueberries, omit the ¼ cup sugar for tossing the berries in step 4; blueberries are sweet enough on their own. You can also use 15 ounces (3 cups) of frozen mixed berries that have been thawed, drained for 30 minutes in a colander, and then patted dry with paper towels. This mixed berry buckle pairs well with our Malted Milk Whipped Cream.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
for the streusel
for the cake
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