Berry Buckle – Skinnytaste

This Mixed Berry Buckle, a rustic cake loaded with juicy, seasonal blueberries, raspberries, and blackberries, is the perfect summer dessert.

Berry Buckle

If you’re unfamiliar with a buckle, it’s an old-fashioned dessert that gets the name “buckle” from how the batter buckles or crumbles around the fruit as it bakes. It’s a cross between a cake and a fruit cobbler, and it’s delicious. As it bakes, the berries release their juices, creating pockets of moist, fruity goodness that add a natural sweetness and tartness that complement the cake. I played around with this berry buckle recipe several times to keep it light while still moist and delicious, and I’m so happy with the results! For more berry desserts, don’t miss my Blueberry Buttermilk Cake, Triple Berry Crisp, and Red, White, and Blueberry Trifle.

Why This Berry Buckle Recipe Works

I used less butter than most buckles, swapping most of it for applesauce. Buttermilk also helps keep it moist, and using fresh, in-season berries keeps the cake sweet enough without adding too much sugar. A crumbly streusel topping is often added for an extra layer of texture and flavor, but I omitted this to keep it light.

• A great way to use seasonal fruit
• Low-fat, lightly sweetened making this a great light summer dessert recipe
• Weight Watcher Friendly
• Delicious served warm out of the oven

Berry Buckle Ingredients

Here’s what you’ll need to make this berry buckle cake with fresh berries. See the exact measurements in the recipe card below.

• All-Purpose Flour is the base of this berry buckle.
• Baking Soda and Baking Powder ensure the cake rises and has an airy texture.
• Kosher Salt balances the sweetness and brings out the flavors of the other ingredients.
• Low-Fat Buttermilk keeps the cake light while adding moisture.
• Butter: I use only a small amount of butter since the applesauce helps moisten the cake.
• Light Brown Sugar: In-season berries are naturally sweet, eliminating the need to add a lot of sugar.
• Unsweetened Applesauce replaces butter, keeping the calories low.
• Eggs bind the batter together.
• Vanilla Extract enhances the flavor and adds a subtle sweetness.
• Berries: Use an equal amount of blueberries, raspberries, and blackberries.

How to Make Berry Buckle

This easy berry buckle recipe doesn’t take long to whip up. Once you pop it in the oven, get ready to enjoy a delicious, warm dessert with juicy berries and a tender crumb. Scroll to the bottom for the complete recipe.

1. Prep: Preheat the oven to 350F. Spray a 9-inch round baking pan with cooking spray. Line the bottom with parchment paper and spray with more oil.
2. Dry Ingredients: Whisk the flour, baking powder, baking soda, and salt in a large bowl.
3. Wet Ingredients: Whisk the buttermilk, melted butter, sugar, applesauce, eggs, and vanilla in a medium bowl.
4. Combine Everything: Pour the wet ingredients into the dry and gently mix until just barely combined, being careful not to overmix. Gently fold in the berries.
5. Bake: Pour the batter into the prepared pan and bake for 40 to 45 minutes.

Variations

One of the standout characteristics of a mixed berry buckle is its versatility. While blueberry buckle is the most popular, it can be made with various berries, such as blueberries, raspberries, blackberries, and strawberries, making it adaptable to what’s fresh and available.

• One Berry: Swap the mixed berries with 3 ½ cups of a single berry. 
• If berries aren’t in season, use frozen berries.
• Other Fruit: Try adding a different fruit, like peaches or strawberries.
• Citrus: Zest a lemon or orange into the wet ingredients for a fresh citrus note.
• Make it sugar-free by using monk fruit brown sugar.

How to Serve Berry Buckle Cake

Berry buckle cake is best served warm. To elevate it, serve it with a small scoop of vanilla ice cream, vanilla yogurt, or whipped cream. For healthier whipped cream options, try my Yogurt Whipped Cream or dairy-free Whipped Coconut Cream.

Storage

Mixed berry buckle is best eaten warm right after it’s baked. However, if you have leftovers, refrigerate them for 5 days. Microwave the cake briefly until warm, or let it come to room temperature on the counter.

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