Red, white and blueberry buckle Photo: Lisa Patrin
The essential components of this luscious dessert are succulent fresh berries and a rich and delicious cake batter. This recipe for red, white and blueberry buckle is festive, satisfying and very simple to prepare. It would not be an exaggeration to describe it as one of summers great comfort foods. The red, white and blue color profile make it a great choice for your upcoming Independence Day party.
Ingredients:
- 1 stick unsalted butter, softened
- 1 cup granulated sugar plus 1 teaspoon
- 3 large eggs
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup fresh raspberries
- 1/2 cup fresh blueberries
Preparation:
Preheat oven to 350 degrees. Generously butter a 2 quart baking dish. Cream butter and sugar in a medium bowl with an electric mixer until well combined and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl whisk together flour, salt and baking powder. Add flour mixture to wet ingredients, mix on low speed until ingredients are well incorporated.
Spread batter into the prepared baking dish. Scatter raspberries and blueberries over the top. Sprinkle with remaining teaspoon of granulated sugar. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool and serve with a dollop of whipped cream or a scoop of vanilla ice cream. If you have any left over berries scatter a few on top for an added burst of color and flavor.
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