Summer Berry Buckle

By Melissa Clark

Updated Sept. 16, 2024

Summer Berry Buckle
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
5(3,162)
Comments
Read comments

Softer and more fruit-filled than a coffeecake, but with a higher percentage of buttery batter than a cobbler, buckles are harder to classify than they are to make. This one is tender, moist and filled with sweet summer berries. But feel free to substitute any other juicy fruit that you like: peaches, nectarines, figs, plums or pineapple. If your fruit is very sweet (figs, pineapple), reduce the sugar by a couple of tablespoons, while tart fruit (plums or tart blackberries) may need an extra tablespoon. Buckles are best eaten on the same day they are baked. But since they come together so quickly, you don’t have to plan ahead.

Featured in: The Buckle Makes Great Use of Summer Fruit

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Ingredients

Yield:8 servings
  • ½cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
  • ½cup/100 grams granulated sugar, more for sprinkling
  • ¼cup/55 grams light brown sugar
  • 3large eggs, at room temperature
  • 1tablespoon/5 grams finely grated lemon zest
  • 1teaspoon/5 milliliters vanilla extract
  • 1¼cups/156 grams all-purpose flour
  • ½teaspoon fine sea salt
  • ½teaspoon grated nutmeg
  • ¼teaspoon baking powder
  • 4½cups summer berries (a mix of blueberries, raspberries, blackberries or use any one kind)
  • Cinnamon, for dusting (optional)
  • Confectioners’ sugar, for dusting
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

333 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 3 grams dietary fiber; 30 grams sugars; 5 grams protein; 189 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 375 degrees. Butter a 9-inch round cake pan.

  2. Step 2

    In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.

  3. Step 3

    In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.

  4. Step 4

    Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.

  5. Step 5

    Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners’ sugar.

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Ratings

5 out of 5
3,162 user ratings
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Comments

Margo

If using frozen fruit, do not thaw.

Kathy

Cut out a circle of parchment paper for the bottom of your pan - no issues with sticking

trbledog

I used an 8" pan, 4 cups of diced nectarines and 1/2 cup frozen blueberries and it came out delicious (I added a few extra mins. cooking time.) This recipe is very forgiving.

Jill

Could this be made with cranberries?

AR

Easy little recipe that delivers. I didn’t have enough berries so half of my fruit ended up being some mango I had in the fridge. Gives the same results as baking with peaches. Also did lime zest instead of lemon which gave it a nice brightness. I will keep using this recipe, a hit with the whole fam!

Richard

Has anyone tried this recipe gluten-free? What flour did you substitute? Any other tips?

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