Summer Berry Buckle Cake
Blueberries and raspberries are at their freshest right now, so why not use them to make a summertime treat! This Summer Berry Buckle Cake incorporates summer's freshest fruits into a moist, tender cake. Somewhere between a coffee cake and a fruit cobbler, this dessert features a cake-like base rather than a biscuit or crumble topping.
Ingredients
For the Crumb Mixture
- ½ cup All-purpose flour
- ½ cup Brown sugar firmly packed
- 2 tbsp Granulated sugar
- ¼ tsp Member's Mark™ Organic Cinnamon
- Member's Mark™ Himalayan Pink Salt a pinch
- 4 tbsp Unsalted butter cold
For the Cake
- ½ cup + 2 tbsp Unsalted butter softened
- ⅔ cup Granulated sugar
- 2 Eggs
- 1½ cups All-purpose flour
- 1½ tsp Clabber Girl® Baking Powder
- ⅛ tsp Salt
- 3 cups Blueberries
- 1 cup Raspberries
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Generously spray a 9 to 10-inch spring-form pan with cooking spray and place on baking sheet.
For the Crumble Mixture
- In a food processor, combine flour, sugars, Member's Mark™ Organic Cinnamon, and Member's Mark™ Himalayan Pink Salt. Pulse until ingredients form a coarse crumb mixture. Chill coarse crumb mixture in refrigerator while preparing the cake.
For the Cake
- In a large mixing bowl, cream the butter with sugar until smooth and slightly fluffy. Blend in the eggs and vanilla. Add flour, baking powder, salt, and then blend well to make a smooth batter. Fold in the fruit. Remove crumble from the refrigerator and sprinkle on top of cake. Bake for 55 minutes or until cake seems firm to the touch. Cool cake for 15 minutes in pan before removing.