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Mixed Berry Buckle Recipe
This Mixed Berry Buckle, a rustic cake loaded with juicy, seasonal blueberries, raspberries, and blackberries, is the perfect summer dessert.
Equipment
- 9-inch round baking pan
Ingredients
- Nonstick cooking spray
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup low-fat buttermilk
- 2 tablespoons melted butter
- 1/2 cup packed light brown sugar (plus 1 tablespoon light brown sugar (3.5 oz))
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups fresh mixed berries (an equal mix of blueberries, raspberries, blackberries)
Instructions
- Preheat the oven to 350 degrees. Spray a 9-inch round baking pan with cooking spray. Line the bottom with parchment and spray the parchment.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the buttermilk, melted butter, sugar, applesauce, eggs, and vanilla until smooth. Pour the wet ingredients into the dry and gently fold to just barely combine—some lumps are ok and be careful not to overmix.
- Gently fold in the berries, again, just until combined and a few lumps remain.
- Spread the batter into the prepared pan into an even layer. Sprinkle the remaining sugar evenly over the surface.
- Bake until the top is golden and a toothpick inserted into the center comes out clean of batter, 40 to 45 minutes. Serve warm.
Notes
This cake is best eaten right after it's made.
Nutrition
Serving: 1slice, Calories: 145kcal, Carbohydrates: 26g, Protein: 4g, Fat: 3g, Saturated Fat: 1.5g, Cholesterol: 36.5mg, Sodium: 144mg, Fiber: 2.5g, Sugar: 12g
- WW Points: 5