Blueberry-Raspberry Buckle with Sugar Cookie Streusel

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Blueberry Raspberry BuckleA Patriotic Red, White & Blue Buckle:
Blueberry-Raspberry Buckle with Sugar Cookie Streusel

This past weekend, The Big Lug and I went cherry picking. That is, cherry picking for tart cherries—Meteor cherries, in fact. Thirty minutes from where we live here in Indiana. It was bliss! Well, almost. But, I’ll leave that little story for my next post and keep you guessing. Ha!

As most of you know, I just adore cherries—especially sour or tart cherries. And, since last year was a cherry drought, I was ecstatic with early reports this past spring that 2013 was looking to be a banner year for tart cherry crops. (Yay, for the farmers!) As you can imagine, I am up to my elbows in cherries with cherry juice splatter everywhere from our cherry loot!

Blueberry Raspberry Buckle 2

Although I am in full cherry mode to complete two more posts this week (she crosses fingers), I am keeping my promise of sharing a couple more recipes with you from our Fourth of July celebration. And, I am back in the saddle again with berries (I can’t help myself) after taking a week off to share my recipes for Homemade Sweet Cornbread Mix, Sweet Honey Corn Pudding and Baked Beans Cowboy Style, all with gluten-free options.

Of course, it need not be the Fourth of July to make this patriotic inspired and berry studded wonder—the buckle, our Blueberry-Raspberry Buckle. Studded, indeed. This recipe calls for a whopping 4 cups of berries. As long as fresh summer berries can be found, this buckle should be made! And, by patriotic, I am of course referring to the color combination with a “Red & Blue” Berry Cake and “White” Sugar Cookie Streusel.

Blueberry Raspberry Buckle 4Note: Cook’s Illustrated calls for baking their Blueberry Buckle in a 9-inch round cake pan; then inverting the cake twice to place on a cake plate. Wicked Good Kitchen frowns on this technique due to the beautiful streusel on top of these buckle cakes. The best way to bake this cake is in a springform pan. To easily transfer cakes from springform pans, we highly recommend using a cake lifter. Please see our Tips section below the recipe for helpful links. As you can see in the image above, the cake was transferred without harming its appearance. It really is a breeze to do, so fear not the cake lifter!

The recipe I am sharing today is my version of the Blueberry Buckle featured in Cook’s Illustrated, the August 2005 issue. After making the Cook’s Illustrated version, my quest for a perfectly moist and buttery buckle was over. The cake is dense enough to hold the berries, but has a light enough crumb to match a good butter cake. The buttery flavor comes through and shines. With no milk, buttermilk or sour cream used, the cake is especially moist.

Blueberry Raspberry Buckle 5

Recipes are meant to be tweaked to one’s liking. For instance, I like using my own “white sugar cookie” streusel, with extra sugar sprinkled on top, versus a brown sugar streusel from time to time. Also, instead of using ½ teaspoon of fresh lemon zest as called for in the Cook’s Illustrated recipe, I bumped our version up to 2 teaspoons, as well as increasing the vanilla extract, and have not looked back. In fact, when I make a lemon version I bump up the lemon zest even more.

Blueberry Raspberry Buckle 6

We have enjoyed this buckle recipe over the past 8 years and I have made several different versions. Cranberry is a favorite in the fall and winter months with fresh orange zest and a splash of Grand Marnier®. In fact, we have also used pure almond extract along with the vanilla for a simple twist. One summer, I decided to use part blueberries and part frozen raspberries, in about a 2:1 ratio, and it became an instant favorite. And, the cake turned out so pretty. It was kismet!

Blueberry Raspberry Buckle 7

The Big Lug’s birthday is in July and I have kept a childhood birthday tradition alive for him throughout our marriage. Since berries are in full swing during July, and Independence Day falls within the same month, he has enjoyed a red, white and blue themed birthday all his life. He loves it. For breakfast and dessert, for my love, I’ve made cakes, cheesecakes, coffeecakes, shortcakes, custards, homemade ice cream, layered parfaits, trifles, zabaglione, you name it—all in the red, white and blue color combination using fresh summer berries.

Now, I hope you will enjoy my recipe for Blueberry-Raspberry Buckle!

Blueberry Raspberry Buckle 8

What makes our Blueberry-Raspberry Buckle wicked good? A buttery, moist and tender cake chock full of fresh blueberries and raspberries bursting with juicy summer berry flavor and a contrasting crunchy sugar cookie streusel sprinkled with extra sugar on top. We just know that our buckle will rock your sweet tooth world! What’s not to love about that?

Bon appétit!

xo,

spatsign

 

 

 

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Blueberry-Raspberry Buckle with Sugar Cookie Streusel

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: Makes one 9-inch cake, serving 8 to 10.

Blueberry-Raspberry Buckle with Sugar Cookie Streusel

What makes our Blueberry-Raspberry Buckle wicked good? A buttery, moist and tender cake chock full of fresh blueberries and raspberries bursting with juicy summer berry flavor and a contrasting crunchy sugar cookie streusel sprinkled with extra sugar on top. We just know that our buckle will rock your sweet tooth world! What’s not to love about that?

Ingredients

  • For the “White” Sugar Cookie Streusel
  • ¾ cup (90 to 94 grams) unbleached all-purpose flour
  • 6 tablespoons (75 to 80 grams) granulated sugar
  • 6 tablespoons (85 grams) salted butter, cut into bits
  • For the “Red & Blue” Berry Cake
  • 1½ cups (195 grams) unbleached all-purpose flour, plus extra for cake pan
  • 1½ teaspoons (7 grams) baking powder
  • ¾ teaspoon (3.6 grams) kosher salt
  • 10 tablespoons (about 141 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • 2 teaspoons grated lemon zest, 1 medium lemon
  • 2 teaspoons (10 ml) pure vanilla extract
  • 2 large eggs (mine weighted 100 grams w/o shells), room temperature
  • 2½ cups (12.5 ounces/about 388 grams) fresh blueberries, rinsed & dried
  • 1½ cups (7.5 ounces/180 grams) fresh raspberries that have been washed, dried & frozen or frozen raspberries
  • Shortening or favorite cooking oil, for greasing cake pan
  • For the Sugar Topping
  • 1½ to 2 teaspoons granulated sugar
  • Special Equipment
  • One 9-inch round nonstick springform pan
  • Cake Lifter, helpful but not necessary

Directions

Prepare the “White” Sugar Cookie Streusel: In a large bowl, whisk together the flour and sugar. Using a pastry blender, cut in the butter until mixture resembles a coarse meal. Set aside.

Arrange oven rack in lower third of oven and preheat oven to 350º F. Grease 9-inch round nonstick springform pan with shortening and dust with flour, tapping out the excess. Set aside.

Prepare the “Red & Blue” Berry Cake: In a medium bowl, whisk together flour, baking powder and salt until well combined. Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Add lemon zest and vanilla; beat until combined.

Add the eggs, one at a time, blending well after each addition on medium speed and scraping sides and bottom of bowl as necessary. (Mixture may look slightly separated. Don’t worry. It will pull together with the addition of flour.) Add flour gradually while mixing at low speed until mixture is just blended. Do not overmix. (Batter will be thick and very heavy.) Using rubber spatula, carefully fold in berries until distributed evenly.

Using rubber spatula, scrape batter into prepared pan. With spatula, spread batter evenly to pan edges and smooth the top. Use hand to clump portions of streusel by squeezing and use fingers to sprinkle small clumps of streusel evenly over top of batter. Repeat process with remaining streusel.

Bake in preheated oven until toothpick inserted into center comes out clean, about 55 to 60 minutes. Remove cake from oven and place on wire cooling rack. Immediately, sprinkle sugar over the top of cake and run thin metal icing spatula around edge of pan to loosen cake from sides of pan. This will prevent the berries from sticking to the sides of pan and will make removing easier. Cool for 15 minutes.

Unmold cake by removing sides of pan. Cool until just warm or to room temperature, about 1 hour. Slice into wedges and serve.

Recipe Notes

Tips:

Wash, dry and freeze raspberries the night before. Freezing the raspberries is crucial to this recipe. Otherwise, the fragile berries will not hold up to the very thick and heavy cake batter.

If you prefer using unsalted butter in the streusel topping, use the same amount of unsalted butter but add a few pinches of salt or omit it.

How to Bring Eggs to Room Temperature: Should you forget to bring your eggs to room temperature by setting them out for an hour before starting recipe, do not worry. To quickly bring eggs to room temperature, fill a medium bowl with warm tap water—not hot, but warm so the eggs do not cook. Carefully place the eggs into the bowl of water so they are fully submerged. Allow eggs to soak for 10 to 15 minutes. Remove eggs from water and towel dry. Eggs should now be at room temperature and ready to use in recipe.

How to Measure Flour for This Recipe: When measuring flour for this recipe, be sure to use the “dip and sweep method” if measuring by volume with measuring cups. This way, you will get closer to the 195 grams we call for in our recipe. The original recipe by Cook’s Illustrated calls for 1½ cups at 7½ ounces or 212.5 grams total. This translates to 5 ounces per cup or about 142 grams by weight despite the fact that flour manufacturers state 120 grams per cup. When developing our recipe, I call for 195 grams to meet in the middle between flour makers at 180 grams, and Cook’s Illustrated at 212.5 grams, and our cake turns out fabulous each and every time. This tip is provided for home bakers who do not use a kitchen scale to measure ingredients by weight.

Sugar Cookie Streusel can be made up to 1 day in advance. Store covered in refrigerator until ready to use.

Leftover cake can be stored up to 2 days at room temperature when stored airtight—either in a cake dome or wrapped in plastic food wrap.

If serving buckle as dessert, serve slightly warm with a scoop of vanilla ice cream or whipped cream.

Optional: If desired, for plating and presentation purposes, after cake has completely cooled carefully slide a chef’s knife under the cake, and slide knife around the circumference, to release it from bottom of springform pan. (Be careful!) I like to use my Nordic Ware Cake Lifter. This nifty kitchen tool works wonders to lift cakes up and off the bottom of springform pans and to transfer to serving plates, platters or cake pedestals or stands. This totally preserves the pretty streusel topping and prevents from having to invert when using regular cake pans. Sur la Table also carries one called Cake and Pizza Lifter at a very reasonable price.

Recipe Source: WickedGoodKitchen.com

http://wickedgoodkitchen.com/blueberry-raspberry-buckle/

Blueberry-Raspberry Buckle with Sugar Cookie Streusel by WickedGoodKitchen.com ~ Buttery, rich, moist and tender cake chock full of fresh blueberries and raspberries bursting with juicy summer berry flavor and a contrasting crunchy sugar cookie streusel. | breakfast brunch berry cake recipe

Blueberry-Raspberry Buckle with Sugar Cookie Streusel by WickedGoodKitchen.com ~ A buttery, moist and tender cake chock full of fresh blueberries and raspberries bursting with juicy summer berry flavor and a contrasting crunchy sugar cookie streusel sprinkled with extra sugar on top. #breakfast #brunch #berry #cake #recipe

Blueberry-Raspberry Buckle with Sugar Cookie Streusel by WickedGoodKitchen.com ~ A buttery, moist and tender cake chock full of fresh blueberries and raspberries bursting with juicy summer berry flavor and a contrasting crunchy sugar cookie streusel sprinkled with extra sugar on top. #breakfast #brunch #berry #cake #recipe

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. Oh mah worrrrrrrrrrrrd. Can you and The Big Lug go cherry picking every week?!
    Katrina @ In Katrina’s Kitchen recently posted…Host a Breyers Ice Cream Party!My Profile

  2. Maria | Pink Patisserie says:

    I am a huge fan of buckles too. Cannot ever get enough of them and I definitely will give this recipe a try. Looks really buttery! And a cherry drought? Oh my goodness that would be rough. So glad they’re back!

  3. That looks delicious, filled with my two favorite berries! Your blog always makes me so hungry, the pictures are so appetizing!
    Jaclyn recently posted…The Little White DressMy Profile

  4. This is the perfect summer dessert, Stacy! I love how full of berries it is and that they didn’t all sink to the bottom. That tends to happen to my berry desserts. 🙁 Thanks for sharing this lovely recipe! Oh, and that crumbly topping is killin’ me!
    Georgia @ The Comfort of Cooking recently posted…Classic Margherita PizzaMy Profile

    • Thank you, Georgia! This buckle is indeed the perfect summer dessert or weekend breakfast or brunch cake. Thanks for stopping by! xo

  5. Aaw, you’re so sweet to keep your hubby’s birthday cake tradition going every year Stacy:) This blueberry-raspberry buckle looks sensational and incredibly moist! Oh my and I can’t stop staring at the white sugar streusel – yum!
    Kelly recently posted…Spinach & Arugula HummusMy Profile

    • Thank you, Kelly! Our favorite part is always the crumbs or streusel, isn’t it? Thanks for stopping by, Kelly. And, happy baking!

  6. Your pics in this post literally took my breath away. Besides an incredible sounding recipe, the photos just finish it off. I gave this post an 11, on a scale of 1-10! I like the hint of using springform pans for the beautiful top. This is pure food porn for me, great job!!
    Dan from Platter Talk recently posted…Blueberry TurnoversMy Profile

    • Thank you, Dan! I appreciate the compliments being the photography novice that I am. If you love baking with berries, you will love this recipe containing 4 cups full in a single layer 9-inch cake! Happy summer berry baking!

  7. force feed() Cute blog! Your pictures are making me drool over this cake.

  8. Oh, how I WISH we could pick cherries here! I love them so much, but they are so expensive, I don’t buy them very often 🙁 It must be such a treat to go cherry picking 🙂

    Also – love that you used a spring form pan to allow for that scrumptious looking streusel!!
    Jennifer @ Not Your Momma’s Cookie recently posted…Sookie’s Tru Blood Pomegranate LemonadeMy Profile

    • Thank you, Jennifer! It truly is a treat to go cherry picking–especially for tart cherries. We are very lucky to have a sweet little orchard nearby within short driving distance. I love living in the Midwest! Thanks for stopping by. You are the sweetest! xo

  9. #1 I love how thick this cake is! #2 I’m dying over the crumbs on top #3 all that fruit!! I want!
    steph@stephsbitebybite recently posted…Muffins for Muffin Bake SaleMy Profile

    • Thank you, Steph! This berry-packed buckle truly is scrumptious. I hope you will make it one day for your sweet family. Thanks for stopping by! xo

  10. I’m just getting to know you, I know you love berries and you have a great sense of humor.
    This looks so lovely, moist and buttery and the springform makes it easier…

    • Thank you, Asha! I hope you will bake this berry-filled cake soon one day for your family and friends. Thanks for stopping by!

  11. Ok… I just need a cup of coffee and your entire cake. Stat!This sounds so, so good. Seriously, I need to have one morning with it. 😀
    Kate@Diethood recently posted…Mango Banana SmoothieMy Profile

    • Thank you, Kate! Wish I could send it to you, but it’s already gone! I’ll have to bake another. 😉

  12. I love a good buckle. The crumb topping looks so dreamy! 🙂 Will be putting this on my to-bake list. Thanks for sharing your recipe.
    Anne ~ Uni Homemaker recently posted…Penne with Chicken Sausage and Crimini MushroomsMy Profile

  13. I believe the words are ‘Holy Yum!’ Just can not get enough of fresh berries when they’re in season and this cake looks like the perfect way to use a whole bunch of them. Beautiful!
    Barbara | Creative Culinary recently posted…Watermelon SalsaMy Profile

    • Thank you, Barb! I’m with you…I never tire of baking with fresh summer berries! Thanks for stopping by, my friend. Happy summer berry baking! xo

  14. Stopping on by from Tutti Dolci and so glad I did! I have to be honest here….I don’t know what I love more….your incredible buckle or that gorgeous cake plate! The only milk glass I can find is on Etsy and it’s expensive. LOVE this berry buckle so much. And I’m craving something like this lately. Looking forward to seeing what you have in store for those cherries! : )
    Anne@FromMySweetHeart recently posted…Honey Almond Panna Cotta with Lemon Thyme PeachesMy Profile

    • Thank you, Anne! So nice to meet you via blogging. Laura is a baker’s baker, isn’t she? I’m just enamored with her blog. So happy you dropped by and I look forward to visiting your blog soon. Have a lovely day and happy baking! P.S. Thank you for the compliment on my vintage hobnail cake stand. I’m searching for the mate in lovely green jadite!

  15. Stacy! This buckle looks out of this WORLD. So plump and full of juicy fruit.. can’t beat that. And I LOVE the sparkly sugar top! Irresistible to a sparkle-fiend like myself 🙂
    Hayley @ The Domestic Rebel recently posted…Gluten Free Peanut Butter Cookie Dough Magic BarsMy Profile

  16. Gorgeous! This looks like a cake I’ve seen at our local farmer’s market!
    Jeanette recently posted…Plum Luv Foods’ Underground Dinner in Newtown ConnecticutMy Profile

    • Thank you, Jeanette! Have been meaning to drop by your blog. I’m still learning who everyone is and which blog is theirs! Thanks for stopping by and have a great weekend! xo

  17. As always, this looks amazing, Stacy! Blueberry and raspberry complement each other so well in desserts, although I am a big cherry lover as well (: I live in Indiana as well, and fruit picking is just so much fun! Can’t wait for your upcoming cherry posts!
    Monica recently posted…Blueberry CrostataMy Profile

    • Thank you, Monica! Currently, I am swamped with photo editing. So many great pics from the orchard as well as recipe and process photos. I’m way behind today! Thanks for stopping by and have a great weekend!

  18. Your buckle looks so fresh and summery and YUM YUM YUM! I love some blueberry and just used up my last pint yesterday to make some blueberry jam so looks like I will be buying more!
    Pamela @ Brooklyn Farm Girl recently posted…First Watermelon Harvest of the SeasonMy Profile

    • Thank you, Pamela! It definitely is a tasty buckle. I hope you will make it soon. You will love it! Happy summer berry baking!

  19. This looks spectacular, Stacy!
    Winnie recently posted…Fresh Apricot CrispMy Profile

  20. I’m craving a slice of this berry buckle and I love the streusel topping!
    Laura (Tutti Dolci) recently posted…crunchy cinnamon-berry coffeecakeMy Profile

  21. That just looks amazing!!! Wow, would love a piece with my coffee!!
    Cathy Pollak ~ Noble Pig recently posted…Individual No-Bake Banana Split CakesMy Profile

  22. I think I just died from happiness 🙂

  23. I LOVE buckles, and whoa, this berry version is just gorgeous!!! I need a slice with my coffee asap!
    ashley – baker by nature recently posted…Mustard & Garlic Roasted Potatoes with Crispy Prosciutto, Shallots, and Fresh Basil VinaigretteMy Profile

  24. Nothing can almost beat this cake!! Looks so moist and filled with two of the best treats of summer!!! Delicious!
    Mr. & Mrs. P recently posted…Homemade Herbed Potato SaladMy Profile

  25. Wow!! I’m drooling all over my keyboard!! It is stunning! You briefly mentioned you make a lemon version… which instantly peaked my interest… How do you make this lemon? It would be two of my favorite things… Lemon & sugar cookie!!!! :0)

    • Thank you, Jenn! To answer your question… I have added 2 tablespoons of freshly grated lemon zest and 1 tablespoon of fresh lemon juice to the batter to make an extra lemony version. I hope this helps! Meanwhile, happy baking!

  26. Marieke says:

    This was great. I brought it to work for a 4th of July potluck and everyone asked for the recipe, even people I didn’t know. It wasn’t difficult to make and all the fruit was very refreshing, a perfect cake for summer.

    • Thank you for sharing your experience with our recipe for Blueberry-Raspberry Buckle, Marieke! It is a family favorite at our house during summer berry season and I’m thrilled to learn that everyone enjoyed it. Thanks again for writing and enjoy your summer! 🙂

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