I've given a fresh summery twist to the classic blueberry buckle everyone loves by replacing the blueberries for raspberries (my favorite) and adding sweet and tart lemon curd. This berry buckle cake recipe tastes great with vanilla ice cream! —Jenna Fleming, Lowville, New York
buttermilk
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs plus 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup buttermilk
- 4 cups fresh raspberries
- 1/4 cup sugar
- 1 jar (10 ounces) lemon curd
- topping:
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter, melted
- 1/2 teaspoon ground cinnamon
- Optional: Whipped cream and additional raspberries
Directions
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolk, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a greased 13x9-in. baking dish.
- In a bowl, combine raspberries and sugar; sprinkle over batter. Drop lemon curd by tablespoonfuls over raspberries. Combine the 4 topping ingredients; sprinkle over batter. Bake until fruit is bubbly and a toothpick inserted into cake comes out clean, 45-50 minutes. Let stand 20 minutes before serving. If desired, serve with whipped cream and more fresh raspberries.
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