Doesn’t this look yummy? You betcha it is! I made this buckle a couple weekends ago for a Sunday brunch on the porch.
I don’t know why it’s called a “buckle”. I adapted a recipe that I took from a bed & breakfast in Cape May, New Jersey many years ago. I’ve been playing with that recipe for quite some time. This Two Berry Buckle version features blackberries and blueberries and is my favorite . Recipe follows. Enjoy!
Fresh whipped cream makes it even better!
TWO BERRY BUCKLE
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
- 3/4, cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup all-purpose flour, (spooned and leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 containers (1/2 pint each) raspberries, blueberries or blackberries (2 3/4 cups)
- Confectioners’ sugar, for dusting (optional)
- Whipped cream
Preheat oven to 350 degrees. Grease a 2-quart oval or square baking dish. ( I like to use a white dish). In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition, then add vanilla. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
Spread half the batter in baking dish. Then scatter half the berries on top. Spread the remaining batter over berries and top with remaining berries
Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners’ sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream.
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