Mixed Berry Buckle

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Mixed Berry Buckle

A Rustic, Juicy Summer Cake Bursting with Berries

This Mixed Berry Buckle is a classic American dessert that combines a tender, lightly sweetened cake with the bright, juicy flavors of summer berries. With a soft crumb, golden top, and vibrant pockets of fruit in every bite, it’s the perfect dessert to showcase ripe seasonal blueberries, raspberries, and blackberries.

Whether served warm from the oven or enjoyed at room temperature with a dollop of whipped cream or vanilla yogurt, this cake never fails to impress. Plus, it’s lighter than most traditional buckles thanks to applesauce and buttermilk, making it a wholesome choice for any summer occasion.

 Recipe Details

  • Course: Dessert
  • Cuisine: American
  • Prep Time: 20 minutes
  • Cook Time: 40–45 minutes
  • Total Time: 1 hour
  • Yield: 12 slices
  • Serving Size: 1 slice
  • Calories per Serving: 145 kcal

 Ingredients

Dry Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt

Wet Ingredients:

  • ½ cup low-fat buttermilk
  • 2 tablespoons melted butter
  • ½ cup packed light brown sugar, plus 1 tablespoon for topping (3.5 oz total)
  • ½ cup unsweetened applesauce
  • 2 large eggs
  • 1 teaspoon vanilla extract

Fruit:

  • 3 ½ cups fresh mixed berries (equal parts blueberries, raspberries, and blackberries)

Other:

  • Nonstick cooking spray
  • Parchment paper

 Instructions

  1. Prepare the Pan:
    Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan with nonstick cooking spray. Line the bottom with a round of parchment paper and lightly spray the paper as well.
  2. Mix Dry Ingredients:
    In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Combine Wet Ingredients:
    In a separate medium bowl, whisk together the buttermilk, melted butter, brown sugar, applesauce, eggs, and vanilla extract until smooth and fully combined.
  4. Make the Batter:
    Pour the wet mixture into the bowl with the dry ingredients. Gently fold with a spatula just until the mixture is mostly combined—some small lumps are fine. Avoid overmixing to keep the cake tender.
  5. Add the Berries:
    Carefully fold in the mixed berries until they are evenly distributed. The batter will be thick and slightly lumpy—that’s perfect.
  6. Assemble and Bake:
    Spread the batter evenly into the prepared baking pan. Sprinkle the remaining tablespoon of brown sugar over the top for a beautiful golden finish.
  7. Bake:
    Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Serve:
    Let the buckle cool slightly before slicing. Serve warm on its own or with whipped cream, ice cream, or a spoonful of Greek yogurt.

 Tips & Variations

  • Berry Substitutions: You can use frozen berries if fresh are unavailable. Just toss them in a tablespoon of flour before folding into the batter to avoid excess moisture.
  • Add a Crunchy Topping: Sprinkle some sliced almonds or oats mixed with brown sugar on top before baking for extra texture.
  • Serving Idea: Serve leftovers for breakfast or brunch with a cup of tea or coffee.

 Nutrition Facts (Per Slice)

  • Calories: 145 kcal
  • Carbohydrates: 26 g
  • Protein: 4 g
  • Fat: 3 g
  • Saturated Fat: 1.5 g
  • Cholesterol: 36.5 mg
  • Sodium: 144 mg
  • Fiber: 2.5 g
  • Sugar: 12 g

 Recipe Notes

  • This buckle is best enjoyed the same day it’s made while the berries are fresh and the texture is soft.
  • Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.

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