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Dessert

Triple Berry Buckle

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Triple Berry Buckle

A light, sweet treat with your summer berries.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American
Keyword: Veggie
Ingredients Equipment Method

Ingredients
  

  • 4 tbsp unsalted butter at room temperature
  • 1 &2/3 c all-purpose flour
  • 1.5 tsp baking powder
  • 1/2 tsp kosher salt
  • 3/4 c granulated sugar
  • 1 lemon zested
  • 1 egg
  • 1/2 c milk
  • 3 c berries (blueberries, blackberries, strawberries
  • 1/4 c granulated sugar
  • 2 tbsp brown sugar
  • 3 tbsp all-purpose flour
  • 1/4 tsp nutmeg grated
  • 1 pinch ginger
  • 1 pinch kosher salt
  • 2 tbsp unsalted butter at room temperature
  • Vanilla ice cream

Equipment

  • Whisk
  • Large ceramic cookware
  • Spoonula
  • 2 bowls

Method
 

  1. Preheat oven to 375 degrees F. Coat ceramic cookware (oil spray or butter).
  2. For the cake batter: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, sugar and lemon zest in a large bowl with an electric mixer on medium-high speed until fluffy (approx. 3 minutes). Beat in the egg until combined. On low speed, beat in the milk and flour. Scrape down the sides of the bowls as needed. Stir in the mixed berries until evenly distributed. Spread the batter into the prepared ceramic pan.
  3. For the crumb topping: Stir the 1/4 c granulated sugar, brown sugar, flour, nutmeg, ginger and salt in a small bowl until combined. Work in the butter with your fingers until clumpy. Scatter evenly over the batter.
  4. Bake until the top is golden and a toothpick inserted into the center comes out clean (approx. 1 hour) Cool 30 minutes before serving. Serve with vanilla ice cream.

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