Summer Strawberry Buckle Recipes

SUMMER BERRY BUCKLE

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.

SUMMER BERRY BUCKLE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Grease a 9-inch (23 cm) cake pan with butter.
• In a medium bowl, mix the butter, sugar, and brown sugar until fluffy.
• Add the eggs one at a time, then add the vanilla. Whisk until combined.
• Fold in the flour, salt, cinnamon, and baking powder until combined.
• Fold in the berries.
• Transfer to a baking pan.
• Bake for 40 minutes, or until golden brown.
• Cool for 30 minutes before serving.
• Slice and sprinkle with powdered sugar.
• Enjoy!

BLUEBERRY STRAWBERRY BUCKLE

Steps:

• 1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
• 2. In a small bowl, cream 1/4 cup of the butter and 1/2 cup of the sugar. Blend in egg and vanilla.
• 3. In a small mixing bowl, stir together 1 cup of the flour, baking powder, and salt.
• 4. Add dry ingredients to creamed mixture alternately with milk; Stir until blended.
• 5. Pour batter into prepared pan.
• 6. Arrange fruit over batter.
• 7. In a small bowl, combine remaining sugar, remaining flour, cinnamon, and nutmeg. Cut in the remaining 1/4 cup of butter until the mixture is crumbly.
• 8. Sprinkle crumb mixture over fruit. Bake for 35 minutes.
• 9. Serve with sweetened whipped cream or vanilla ice cream, if desired.

STRAWBERRY BUCKLE WITH VANILLA ICE CREAM

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-inch square baking dish with butter.
• Add the butter and sugar to a large bowl and stir to combine. Add the egg and almond extract and continue to stir to incorporate. Add the milk and stir to combine. Add the flour, baking powder and salt and mix until fully combined. The batter will be thick, like for drop biscuits. Pour the batter into the prepared baking dish. Place the strawberries on top and gently push them down into the batter.
• Bake until golden brown, about 35 minutes. Serve with vanilla ice cream.

STRAWBERRY BUCKLE WITH LEMON-PISTACHIO STREUSEL

Steps:

• TO MAKE THE STREUSEL, cut the butter into small chunks and let sit at room temperature for 5 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, and zest. Add the butter and mix on low speed until the mixture resembles coarse beach sand, about 2 minutes. Add the pistachios and mix just until the streusel begins to clump together and look like gravel, being careful not to let it come together to form a dough. If not using the streusel right away, store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
• TO MAKE THE CAKE, preheat the oven to 350°F (175°C). Butter and flour the bottom and sides of a 9-inch (23 cm) springform pan.
• Sift the flour and baking powder into a small bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugar and salt and mix on low speed until well combined. Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4 to 5 minutes.
• In a small bowl, combine the eggs and the vanilla extract and whisk vigorously until well blended.
• With the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well-incorporated and very smooth, about 30 seconds. Scrape down the sides of the bowl, then mix on medium speed for 30 more seconds.
• Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed just until uniform in texture. Use a rubber spatula to gently fold in the fruit until evenly incorporated.
• TO ASSEMBLE AND BAKE, pour the batter into the prepared pan, smooth it with an offset or rubber spatula, and sprinkle the streusel evenly over the top. Bake for 55 to 60 minutes, until the streusel is dry and golden and the buckle is firm and springs back when gently pressed in the center, rotating the pan midway through the baking time.
• Let the cake cool in the pan on a wire rack for 30 minutes, then remove from the pan. Serve warm or at room temperature. Stored in a covered container at room temperature, it will keep for up to 3 days.