Summer Berry Buckle Cake
Serves: 6-10
Total: 45-50 min
Prep: 5-10 min
Cook: 40 min
4.5
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Recipe Preparation
Cake:
- 1/2 cup salted butter
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 1 tsp. lemon juice
- 1.5 cups + 2 tbsp. flour (we used a gluten-free flour blend)
- 1/4 cup coconut sugar
- 1/2 cup milk
- 1.5 tsp. baking powder
- 3/4 cup each blueberries, blackberries, & raspberries
Crumble for Top:
- 1/4 cup flour
- 2 tbsp. sugar
- 1.5 tbsp. butter
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Step Description
1
Preheat your oven to 375 degrees Fahrenheit.
2
Cream together the butter and white sugar in a bowl until fluffy. Alternate adding the remaining wet and dry ingredients, mixing in between: Add ½ cup of flour and mix slightly, followed by ¼ cup of milk and mix. Pour in ½ cup flour and the coconut sugar and mix, followed by the rest of the milk and the egg.
3
Whisk in the last of the flour and baking soda. Fold in the berries.
4
Pour the batter into a baking dish. To form the crumble topping, pour the flour and sugar into a small bowl.
5
Cut the butter into small chunks and using the back of a fork, press the butter into the flour and sugar mixture until a clumpy mixture forms. Sprinkle the streusel all over the cake.
6
Bake for around 40 minutes, or until the center reads 190 degrees with your
ThermoPro Thermometer
.
7
Allow to cool before slicing. Top with whipped topping or ice cream and more berries.
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