Recipe Image

Berry Buckle

  • 30 m
  • 1 h
EatingWell Test Kitchen
“The combination of blackberries and raspberries in this favorite old-time dessert is lovely; blueberries are good in it too.”


    • Topping
    • ⅓ cup rolled oats
    • ⅓ cup all-purpose flour
    • ⅓ cup packed light brown sugar
    • 1 tablespoon canola oil
    • 1 tablespoon apple or cranberry juice
    • ¼ teaspoon ground cinnamon
    • Cake
    • 1½ cups all-purpose flour
    • ½ cup granulated sugar
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 1 large egg
    • 1 cup buttermilk
    • 3 tablespoons canola oil
    • 1 tablespoon freshly grated lemon zest
    • 1 teaspoon vanilla extract
    • 1 cup frozen raspberries, thawed
    • 1 cup frozen blackberries, thawed


  • 1 To prepare topping: Position oven rack in lower third of oven; preheat to 375°F. Stir together oats, ⅓ cup flour, brown sugar, 1 tablespoon oil, apple (or cranberry) juice and cinnamon in a small bowl; work the mixture together with your fingers until it is evenly moistened.
  • 2 To make cake: Coat a 9-inch springform pan with cooking spray. Stir together 1½ cups flour, granulated sugar, baking powder and salt in a large bowl. Whisk together egg, buttermilk, oil, lemon zest and vanilla in another bowl.
  • 3 Add the egg mixture to the flour mixture and stir with a rubber spatula just until blended. Spread the batter evenly in the prepared pan. Scatter the berries over the batter, then sprinkle with the topping.
  • 4 Bake until the top feels firm when lightly pressed in the center, 40 to 45 minutes. Remove the pan sides; serve warm or at room temperature.
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