Summer Berry Buckle

By Melissa Clark

Updated September 15, 2024

  • Andrew Scrivani for The New York Times
Media 1 of 2
Total Time
1 hour
Rating
5(3,218)
Comments
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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

  • ½ cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan

  • ½ cup/100 grams granulated sugar, more for sprinkling

  • ¼ cup/55 grams light brown sugar

  • 3 large eggs, at room temperature

  • 1 tablespoon/5 grams finely grated lemon zest

  • 1 teaspoon/5 milliliters vanilla extract

  • 1 ¼ cups/156 grams all-purpose flour

  • ½ teaspoon fine sea salt

  • ½ teaspoon grated nutmeg

  • ¼ teaspoon baking powder

  • 4 ½ cups 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)

49 grams carbs; 100 milligrams cholesterol; 333 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 3 grams fiber; 189 milligrams sodium; 5 grams protein; 30 grams sugar

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
3,218 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.

Jai C.

New Year's Resolution: Cook at least one new NYT Cooking recipe a week. This one is *amazing.* Wow. 5 stars not just from mom but from teenagers ... which is saying something. Got an ask (which I supported) for "cake for dinner" because it's both sweet and savory with the nutmeg (also added a bit more cinnamon to batter). Used fresh peaches and blueberries -- totally divine. 100% will be on rotation.

Berry delicious

I made this using lemon sugar I had from a previous recipe as well as the lemon zest and I used half blueberries and half peaches. It was scrumptious. I served it warm with vanilla ice cream of course and it was a big hit! This will be a summertime dessert for certain.

Long Beach, CA baker

Made as written. Added frozen berries and it was great. Cooked a bout 3-5 minutes extra.

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