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We first made this fantastic Mixed Berry Buckle last summer when fresh berries were in season.
Back then, anytime we had some summer berries that were starting to get just a little too ripe in the refrigerator, we either made this Mixed Berry Buckle, OR we put the berries in a plastic bag, and froze them to use later in smoothies or some other recipe.
So last month, over the Christmas holidays, we decided it was time to do a ‘freezer clean out’ – making soup with homemade chicken stock that we previously froze, tomato sauce from garden tomatoes that we froze last summer, and this Mixed Berry Buckle with those frozen berries from last summer!
(You can – of course – use store-bought frozen berries for this recipe anytime of the year – or fresh berries when they are in season!)
This Mixed Berry Buckle recipe is a delicious variation on our popular Blueberry Buckle recipe – using the same batter and topping but swapping in a mix of blueberries, strawberries and raspberries.
The combination of berries is fantastic – sweetness from the blueberries and strawberries and a hint of tartness from the raspberries. My husband Jack – who is crazy about the blueberry version of this recipe – told me that he actually likes this Mixed Berry Buckle even better!
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Mixed Berry Buckle
Ingredients
For the cake
- 3/4 cup sugar
- 1/4 cup shortening
- 1 large egg
- 3/4 cup whole milk
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups (fresh or frozen) of a mix of blueberries, raspberries and diced strawberries
- Additional shortening and flour to prepare the baking pan
For the topping
- 1/2 cup sugar
- 1/3 cup flour
- 1/2 teaspoon cinnamon
- 1/4 cup butter
Instructions
- Preheat the oven to 375 degrees.
- In a mixing bowl, cream together the sugar and shortening until light and fluffy. Add the egg and mix until blended. Then add the milk and mix again until blended.
- In a separate bowl, sift together the 2 cups flour, baking powder and salt. Fold the dry mixture into the wet mixture slowly until blended. Fold in the berries.
- Grease and flour a 9×9 or 8×10 pan. Spread the blueberry batter evenly into the prepared pan.
- To make the topping, combine the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in butter until mixture is crumbly. Sprinkle over the cake mixture in the pan.
- Bake at 375 degrees for 35-40 minutes for an 8×10 pan or 45-50 minutes for an 9×9 pan (until cake tester comes out clean). Other size baking pans may be used – just adjust the cooking time accordingly.
- Serve warm or cold, plain or with vanilla ice cream or whipped cream.
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It was easy to make and so delicious especially right after making it when it was warm. My son ate two helpings and that’s unusual for him. I used blackberries, raspberries and blueberries. I thought it had dried out a little the next day, but still delicious, especially with ice cream! Maybe I could have stored it better.
Thank you!
★★★★
You’re welcome Barbara – glad you enjoyed it.
Great recipe! We love it around here. I use frozen berries, and I add and extra 1/2 c or so. Yum!
★★★★★
Thanks Alice!
Hi, when using frozen berries do you thaw first & do you need to add cornstarch or a thickener due to the extra liquid from the frozen berries?
Since you seem like an excellent baker, I’d appreciate your advice on using a frozen mixed berry for a triple berry pie? The first time ever making a berry pie & I used frozen fruit. The pie was yummy but very runny even with the cornstarch the recipe called for & the bottom crust got soggy the next day. Any tips? The pie is for a friend’s bday. Thanks so much.
Hi Elizabeth – for this Mixed Berry Buckle in particular, add the berries still frozen and there shouldn’t be any need to add any thickeners to this recipe.
In terms of the pie – it’s hard for me to comment on a recipe that I haven’t seen or tried making myself, but from your description, it does sound like you need some additional thickeners. You could try blind baking the crust before adding the filling to see if that helps firm up the bottom crust a little more too. Here’s a tutorial on that: https://www.afamilyfeast.com/how-to-blind-bake-a-pie-crust/
Hope that helps!
This reminds me of spring ?. Love that it’s frozen berries, which are cheaper and easier to find year round. Thanks, hope to make it ASAP.
Hope you enjoy the recipe Maria! (And yes – great to be able to use less expensive frozen berries!)
Martha,
Your post reminded me it was time for another Blueberry Buckle, we so enjoyed your recipe. Wish I had other frozen berries to add.
I think of our freezer as a money saving appliance, full of all the fresh food we purchase in peak season. I don’t think I have bought a single can of diced tomatoes since summer. I even freeze whole tomatoes, washed, dried and cored, when defrosted, the skin slips off easily.
Looking forward to your springtime posts—well, truth be told,
just looking forward to “spring”.
Linda
We do the same with our garden tomatoes Linda! And yes – with this cold, wintery weather – I’m looking forward to spring warmth too! Hope you try this mixed berry version sometime soon! Martha