Mixed Berry Buckle

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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!

Mixed Berry Buckle

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

Ingredients

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

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.