Best Lemon Raspberry Buckle Recipes

SUMMER BERRY BUCKLE

Summer Berry Buckle image

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. But feel free to substitute any other juicy fruit that you like: peaches, nectarines, figs, plums or pineapple. If your fruit is very sweet (figs, pineapple), reduce the sugar by a couple of tablespoons, while tart fruit (plums or tart blackberries) may need an extra tablespoon. Buckles are best eaten on the same day they are baked. But since they come together so quickly, you don't have to plan ahead.

Provided by Melissa Clark

Categories cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
1/2 cup/100 grams granulated sugar, more for sprinkling
1/4 cup/55 grams light brown sugar
3 large eggs, at room temperature
1 tablespoon/5 grams finely grated lemon zest
1 teaspoon/5 milliliters vanilla extract
1 1/4 cups/156 grams all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon grated nutmeg
1/4 teaspoon baking powder
4 1/2 cups summer berries (a mix of blueberries, raspberries, blackberries or use any one kind)
Cinnamon, for dusting (optional)
Confectioners' sugar, for dusting

Steps:

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

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 188 milligrams, Sugar 15 grams, TransFat 0 grams

RASPBERRY BUCKLE

Raspberry Buckle image

Make and share this Raspberry Buckle recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
1/2 cup whole milk
1 pint ripe raspberries
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into small pieces

Steps:

Preheat the oven to 375°; butter an 8 inch square baking pan.
Make the cake: whisk together the flour, baking powder, and salt in a medium bowl; set aside.
Beat the butter with an electric mixer on med-high speed in a large bowl until light and fluffy.
Gradually add the sugar and beat until light and fluffy.
Add in the egg, zest, and vanilla; beat until blended.
Stir in the milk with a rubber spatula.
Stir the flour mixture into the butter mixture with the rubber spatula; the batter will be very thick.
Toss together the raspberries and lemon juice in a small bowl and gently stir into the batter.
Transfer to the pan and smooth the top with the rubber spatula.
Make the topping: whisk together the flour, brown sugar, and cinnamon in a bowl; cut in the butter with a pastry blender until the largest pieces of butter are the size of small peas.
Sprinkle over the batter.
Bake for 30-35 minutes, until a wooden pick inserted into the center comes out clean.
Cool in the pan on a wire rack for 15 minutes.
Cut the buckle into 9 squares and serve warm.

Nutrition Facts : Calories 333.5, Fat 14.3, SaturatedFat 8.6, Cholesterol 58.8, Sodium 163.7, Carbohydrate 47, Fiber 3.2, Sugar 19.4, Protein 5

RASPBERRY BUCKLE

Raspberry Buckle image

Not unlike a coffeecake, this moist and fruit-filled summer dessert is perfect to serve at a gathering of friends.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 1h25m

Number Of Ingredients 9

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 containers (1/2 pint each) raspberries (2 3/4 cups)
Confectioners' sugar, for dusting (optional)
Whipped cream, (optional)

Steps:

Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.