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Blueberry Raspberry Buckle

Baking-at-home-188 (2)

Prep Time: 20 Minutes

Cook Time: 55 Minutes

Total Time: 1 hour 15 minutes

Yield: 8-12 slices

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Baking-at-home-188 (2)

Ingredients

Crumb Mixture

  • 1/2 C. all-purpose flour
  • 1/2 C.  brown sugar (firmly packed)
  • 2 Tbsp. granulated sugar
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • Pinch salt
  • 4 Tbsp. unsalted butter, cold

Cake 

  • 1/2 C. + 2 Tbsp. unsalted butter, softened
  • 2/3 C. granulated sugar
  • 2 eggs
  • 1 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 11/2 C. all-purpose flour
  • 1 1/2 tsp. Clabber Girl® Baking Powder
  • 1/8 tsp. salt
  • 3 C. blueberries
  • 1 C. raspberries

Directions

  1. Preheat oven to 350°F
  2. Line a baking sheet with parchment paper. Generously spray a 9 to 10-inch spring-form pan with Baker’s Joy® No-Stick Cooking Spray and place on a baking sheet.
  3. Crumble Preparation: In a food processor or small bowl, combine flour, brown and granulated sugar, cinnamon, and salt. Cut in the butter with hands or pulse in a food processor until course crumb mixture. Chill course crumb mixture in refrigerator while preparing the cake.
  4. Cake Preparation: In a large mixing bowl, cream the butter with sugar until smooth and slightly fluffy. Blend in the eggs and vanilla, add flour, baking powder, salt, and then blend well to make a smooth batter. Fold in the fruit. Remove crumble from the refrigerator and sprinkle on top of cake.
  5. Bake for 55 minutes or until cake seems firm to the touch.
  6. Cool cake for 15 minutes in pan before removing.

Blueberry Raspberry Buckle

Baking-at-home-188 (2)

Prep Time: 20 Minutes

Cook Time: 55 Minutes

Total Time: 1 hour 15 minutes

Yield: 8-12 slices

Ingredients

Crumb Mixture

  • 1/2 C. all-purpose flour
  • 1/2 C.  brown sugar (firmly packed)
  • 2 Tbsp. granulated sugar
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • Pinch salt
  • 4 Tbsp. unsalted butter, cold

Cake 

  • 1/2 C. + 2 Tbsp. unsalted butter, softened
  • 2/3 C. granulated sugar
  • 2 eggs
  • 1 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 11/2 C. all-purpose flour
  • 1 1/2 tsp. Clabber Girl® Baking Powder
  • 1/8 tsp. salt
  • 3 C. blueberries
  • 1 C. raspberries

Directions

  1. Preheat oven to 350°F
  2. Line a baking sheet with parchment paper. Generously spray a 9 to 10-inch spring-form pan with Baker’s Joy® No-Stick Cooking Spray and place on a baking sheet.
  3. Crumble Preparation: In a food processor or small bowl, combine flour, brown and granulated sugar, cinnamon, and salt. Cut in the butter with hands or pulse in a food processor until course crumb mixture. Chill course crumb mixture in refrigerator while preparing the cake.
  4. Cake Preparation: In a large mixing bowl, cream the butter with sugar until smooth and slightly fluffy. Blend in the eggs and vanilla, add flour, baking powder, salt, and then blend well to make a smooth batter. Fold in the fruit. Remove crumble from the refrigerator and sprinkle on top of cake.
  5. Bake for 55 minutes or until cake seems firm to the touch.
  6. Cool cake for 15 minutes in pan before removing.

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