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Mixed Berry Buckle

Mixed Berry Buckle - A Family Feast

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!

Mixed Berry Buckle - A Family Feast

(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.

Mixed Berry Buckle - A Family Feast

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!


Mixed Berry Buckle

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 servings


For the cake

  • ¾ cup sugar
  • ¼ cup shortening
  • 1 large egg
  • ¾ cup whole milk
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ 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

  • ½ cup sugar
  • ⅓ cup flour
  • ½ teaspoon cinnamon
  • ¼ cup butter


  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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.
  4. Grease and flour a 9×9 or 8×10 pan. Spread the blueberry batter evenly into the prepared pan.
  5. 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.
  6. 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.
  7. Serve warm or cold, plain or with vanilla ice cream or whipped cream.

You may also like:

Blueberry Buckle

Blueberry Buckle - A Family Feast

Strawberry Torte

Strawberry Torte - A Family Feast

Raspberry Fool

Raspberry Fool - A Family Feast

Mixed Berry Buckle - A delicious breakfast pastry or dessert made with a mix of fresh or frozen berries. A taste of summer any time of the year!


    Leave a Comment


  1. 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”.

    • 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

  2. 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.