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: 257Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 264mgCarbohydrates: 34gFiber: 2gSugar: 19gProtein: 3g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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.