Summer Berry Buckle
Ingredients
- 1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan ⓘ
- 1/2 cup/100 grams granulated sugar, more for sprinkling ⓘ
- 1/4 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 1/4 cups/156 grams all-purpose flour ⓘ
- 1/2 teaspoon fine sea salt ⓘ
- 1/2 teaspoon grated nutmeg ⓘ
- 1/4 teaspoon baking powder ⓘ
- 4 1/2 cups summer berries (a mix of blueberries, raspberries, blackberries or use any one kind)
- Cinnamon, for dusting (optional) ⓘ
Instructions
- Heat oven to 375 degrees.
- Butter a 9-inch round cake pan.
- 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.
- 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.
- 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.
- Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners sugar.
Nutrition & Diet Analysis (per serving)
667
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).