This triple berry buckle recipe is easy to make and serves a group of people for a nice breakfast or treat any time of day.
Taking advantage of summertime produce is something I always like to do.
Today I’m sharing a triple berry buckle that is somewhat like a coffee cake, except that the ratio of berries to the batter is higher.
I used blueberries, raspberries, and blackberries for this recipe. I wanted to use black raspberries from the yard, but this year I am not seeing many. They were so tasty in my wild black raspberry ice cream pie recipe. I hoped I would be able to cook with them again this season.
Traditional blackberries worked just as well.
What’s a Buckle
As you can see the berries, (4 cups) are mixed right into the batter. I believe this is why it is considered a buckle as opposed to a cobbler.
The batter is spread on to the bottom of a 9 x 13-inch baking pan so there is plenty to share. Also, I was looking for more of a bar-sized serving and less of a cake serving. You can make this in a smaller pan, such as an 8 x 8-inch pan, and the servings will be taller.
However, the other reason I wanted to spread out the batter had to do with this yummy crumb topping.
A larger pan meant more crumb topping, and that’s one of the things that makes the dessert. If you decide to bake this in a smaller pan you may want cut back on the crumb topping.
I served a few fresh berries on the side but I do think vanilla ice cream or a little whipped cream would be fantastic.
This recipe makes 24 delicious servings. Perfect for feeding a crowd.
P.S. You make also like my recipe for Peach Blueberry Cobbler or this Blueberry Muffin Cake. You can find them and many more delicious ideas on my Recipes Page.
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Triple Berry Buckle
This triple berry buckle recipe is easy to make and serves a group of people for a nice breakfast or treat any time of day.
Ingredients
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1.5 teaspoons baking powder
- 1/2 cup butter
- 3/4 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 4 cups mixed berries
Crumb Topping
- 1 1/2 cups flour
- 1 cup butter melted
- 1 1/2 cups brown sugar
- 1 teaspoon ground cinnamon
- 1 cup oats
- 1 teaspoon salt
Instructions
- Whisk together flour, salt and baking powder in a bowl. Set aside.
- In another bowl cream butter and sugar.
- Add eggs and vanilla. Beat well.
- Add flour mixture to butter mixture about 1/3 at a time mixing well between.
- Fold in berries.
- Pour batter into a greased 9 x 13 inch glass baking pan and spread to cover.
- Make the crumb topping by combining flour, brown sugar, oats, cinnamon and salt. Mix well. Add melted butter and mix well.
- Spread crumb topping over the batter.
- Bake for 35 minutes in a 350 degree oven.
Notes
You can make this in smaller dish such as an 8 x 8 inch baking pan. This will give you a taller cake-like serving. If you do this you may want to cut the crumb topping down by as much as half.
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 257 Total Fat 12g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 4g Cholesterol 46mg Sodium 264mg Carbohydrates 34g Net Carbohydrates 0g Fiber 2g Sugar 19g Sugar Alcohols 0g Protein 3g
Cheryl
Hi Patti
Must have been a bad year for black raspberries. Last year I had an over abundance and hardly any blackberries. It’s the opposite this year!! Can’t wait to try this & your ice cream pie. ❤️
Patti Estep
Thanks old friend. I know you know exactly what I’m talking about with wild black raspberries. I hope you love these desserts as much as we did.