This delightful Raspberry and Strawberry Buckle is a perfect summer dessert that combines the juicy sweetness of strawberries and the tartness of raspberries in a soft, buttery cake. The buckle gets its name from the way the cake “buckles” around the fruit as it bakes, creating a beautiful and rustic dessert that is as visually appealing as it is delicious. Topped with a crunchy streusel, this buckle is perfect served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s an easy, crowd-pleasing treat that captures the essence of fresh summer berries.
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- 1 cup fresh strawberries, hulled and sliced
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking dish.
- Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the berries: Gently fold in the raspberries and strawberries, being careful not to crush them.
- Pour the batter into the prepared baking dish, spreading it out evenly.
- Make the streusel topping: In a small bowl, combine the flour, sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool the buckle in the baking dish on a wire rack for at least 15 minutes before serving.
Enjoy your Raspberry and Strawberry Buckle warm or at room temperature with a dollop of whipped cream or a scoop of ice cream!
