Summer Berry Buckle
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ½cup sugar
- ½cup dark brown sugar
- 1cup all-purpose flour
- ¼teaspoon ground nutmeg
- ⅓cup chopped toasted pecans
- ½cup cold unsalted butter, cut into ½-inch pieces
- 1cup unsalted butter, at room temperature
- ½cup sugar
- 1egg, beaten
- 1½cups all-purpose flour
- 2teaspoons baking soda
- 1cup buttermilk
- 6cups assorted berries (like blueberries, raspberries, blackberries and strawberries)
The Topping
The Filling
Nutritional analysis per serving (10 servings)
555 calories; 32 grams fat; 18 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 66 grams carbohydrates; 3 grams dietary fiber; 37 grams sugars; 6 grams protein; 302 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
- Step 1
Preheat the oven to 350 degrees. Butter and flour a 9-by-13-inch baking dish. To make the topping, combine the sugars, flour, nutmeg and pecans in a mixing bowl. Rub in the butter until the mixture is crumbly. Set aside in refrigerator until needed.
- Step 2
To make the filling, beat the butter and sugar together until light and fluffy. Mix in the egg. Sift the flour and baking soda together and add to the butter mixture alternately with the buttermilk. Spread the mixture in the prepared dish and top with the berries. Sprinkle the topping over the berries.
- Step 3
Bake until the batter is set and the top is nicely browned, about 45 minutes. Serve warm or at room temperature with vanilla ice cream or lightly sweetened whipped cream, if desired.
Private Notes
Comments
I made this lovely, simple recipe during the summer, using all blueberries. It was a great hit and I will certainlyh make it again.
I've been baking - especially with fruit - a lot lately so I was eager to try this. Very disappointed. The cake part underneath (called "the filling") isn't bad, but the topping was painfully sweet for our taste. The full six cups of berries really is needed to actually cut some of that sweetness. I may not have used enough.
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