Summer Berry Buckle 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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HOW TO MAKE Summer Berry Buckle Cake
Step 1. Preheat your oven to 375 degrees Fahrenheit.
Step 2. Cream together the butter and white sugar in a bowl until fluffy. Alternate adding the remaining wet and dry ingredients and mixing in between: Add ½ cup of flour and mix slightly, followed by ¼ cup of the milk and mix. Pour in ½ cup flour and the coconut sugar and mix, followed by the rest of the milk and the egg.
Step 3. Whisk in the last of the flour and baking soda. Fold in the berries.
Step 4. Pour the batter into a baking dish. To form the crumble topping, pour the flour and sugar in a small bowl.
Step 5. Cut the butter into small chunks and using the back of a fork, press the butter into the flour and sugar mixture so a clumpy mixture forms. Sprinkle the streusel all over the cake.
Step 6. Bake for around 40 minutes, or until the center reads 190 degrees with your Thermopro thermometer.
Step 7. Allow to cool before slicing. Top with whipped topping or ice cream and more berries.