Berry Buckle Is the Easy Retro Dessert You Need To Make

It’s loaded with juicy berries—any kind will do.

By
Stephanie Cho
Stephanie Loo
Stephanie Cho
Stephanie Cho is currently an Executive Pastry Sous Chef at The Musket Room and Raf’s, freelance writer, recipe developer, and food stylist who contributed to the Eater, Bon Appetit, Food52, Epicurious, The Kitchn, and Simply Recipes.
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Updated June 26, 2024
Stephanie Loo
berry buckle (some of cut into slices) on a plate at a cozy table setting (cottagecore vibes)

Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh

Every summer, I look forward to the arrival of fresh berries at the farmers market. When the markets and stores are overflowing with berries, it's the perfect time to highlight the sweetness of the summer fruit in simple baking recipes. 

This berry buckle is tender and buttery and ideal for breakfast, dessert, or just for snacking on throughout the day. The best part of this simple cake is it's loaded with berries in every bite.

What Is a Buckle?

If you’ve never heard of a buckle before, it’s akin to a coffee cake filled with fruit. A buckle falls into a canon of classic American baked fruit desserts that include slumps, crisps, crumbles, grunts, and pandowdies, to name a few. Buckles are typically single-layer cakes made up of a dense batter and a generous percentage of fruit. 

Buckles are said to get their name from the way the cake batter “buckles” around the fruit as it bakes. Sweet berries burst through a soft and buttery cake in every bite. 

I like to serve this berry buckle simply with a sprinkle of powdered sugar, but it is also delicious with a dollop of fresh whipped cream or a scoop of vanilla ice cream.

berry buckle (some of cut into slices) on a plate next to a stack of plates, a plate with a powdered sugar duster, and a glass, all on a cozy table setting (cottagecore vibes)

Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh

Choose Your Pan

This recipe is highly adaptable. I call for an 8-inch square pan, but you can bake it in a 9-inch round cake pan or a 9-inch cast iron skillet for a rustic look. If you use a cast iron pan, don’t bother lining with parchment paper. A 9-inch square pan will also work, but the buckle will be more shallow and will require less baking time, so check it early.

Any Berry Will Do

Blueberries, blackberries, and raspberries are the most ideal for this recipe, but quartered strawberries or even pitted cherries will work nicely, as well as a mix. Regional berries shine here as well, like boysenberries, marionberries, black raspberries, and huckleberries.

This is a lovely recipe that happens to be a great way to use up fresh berries, so use fresh if you have it. However, frozen berries will work as well if you’re craving this dessert in the off-season. If using frozen berries, do not thaw. Use them straight from the freezer and fold in at the end when making the batter.

More Berry Desserts

berry buckle (some of cut into slices and topped with whipped cream) on a plate at a cozy table setting (cottagecore vibes)

Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh

Berry Buckle

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 9 servings
Yield 1 (8-inch) cake
Cook Mode (Keep screen awake)

Ingredients

  • 1/2 cup (113g) unsalted butter, at room temperature

  • 1/3 cup (67g) granulated sugar

  • 1/3 cup (67g) light brown sugar

  • 3 large eggs, at room temperature

  • 1 1/2 teaspoons vanilla extract

  • 1 1/4 cup (150g) all-purpose flour

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon cinnamon

  • 3 cups (about 480g) mixed berries

  • Turbinado sugar, for sprinkling

  • Powdered sugar, for dusting, optional

Method

  1. Preheat the oven to 350°F. 

    Grease and line an 8x8-inch pan with parchment paper.

  2. Make the batter:

    In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing in at medium-low speed and scraping the bowl in between additions. Add the vanilla extract and mix until combined.

  3. Add the dry ingredients:

    In a separate bowl, whisk together the flour, salt, baking powder, and cinnamon. Add the dry ingredients to the butter mixture and mix on low speed just until combined. Scrape down the sides of the bowl.

  4. Fold in the berries:

    Using a rubber spatula, gently fold the berries into the batter. Spread the batter into the lined pan and generously sprinkle turbinado sugar on top.

  5. Bake:

    Bake until the top is golden and a toothpick inserted in the center of the pan comes out clean (minus any berry juice), about 45 minutes.

    Transfer the pan to a wire rack. Allow to cool, then sprinkle with powdered sugar and serve. 

    Store at room temperature in an airtight container for 2 to 3 days.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
308 Calories
12g Fat
46g Carbs
4g Protein
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Nutrition Facts
Servings: 9
Amount per serving
Calories 308
% Daily Value*
Total Fat 12g 16%
Saturated Fat 7g 34%
Cholesterol 89mg 30%
Sodium 160mg 7%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 9%
Total Sugars 31g
Protein 4g
Vitamin C 16mg 78%
Calcium 47mg 4%
Iron 1mg 8%
Potassium 128mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.