Berry Buckle

Softer and more fruit-filled than a coffeecake, but with a higher percentage of buttery batter than a cobbler, buckles are harder to classify than they are to make. This one is tender, moist and filled with sweet summer berries.

Ingredients

• ½ cup (1 stick) butter, at room temperature, plus more for greasing pan
• ½ cup (120 ml) granulated sugar, more for sprinkling
• ¼ cup (60 ml) light brown sugar
• 3 large eggs, at room temperature
• 1 tablespoon (15 ml) finely grated lemon zest
• 1 teaspoon (5 ml) vanilla extract
• 1 ¼ cups (300 ml) all-purpose flour
• ½ teaspoon (2.5 ml) salt
• ¼ teaspoon (1 ml) baking powder
• 4 ½ cups (1.08 L) summer berries (a mix of blueberries, raspberries, blackberries or use any one kind)
• Confectioners sugar, for dusting

Preparation

1. Heat the oven to 375 degrees (190°C). Butter a 9-inch (23 cm) round cake pan.
2. In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, then add the lemon zest and vanilla and mix until combined.
4. In a separate bowl, whisk together the flour, salt, and baking powder.
5. Add the dry ingredients to the egg mixture and mix until just combined.
6. Gently fold the berries into the batter, then spread the batter in the pan and sprinkle lightly with more granulated sugar.
7. Bake 40 to 50 minutes, or until the top is golden and the cake is cooked through.
8. Allow the cake to cool, then sprinkle with confectioners sugar if using.