“In 'Luscious Berry Desserts' by Lori Longbottom”
READY IN:
1hr 5mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°; butter an 8 inch square baking pan.
  2. Make the cake: whisk together the flour, baking powder, and salt in a medium bowl; set aside.
  3. Beat the butter with an electric mixer on med-high speed in a large bowl until light and fluffy.
  4. Gradually add the sugar and beat until light and fluffy.
  5. Add in the egg, zest, and vanilla; beat until blended.
  6. Stir in the milk with a rubber spatula.
  7. Stir the flour mixture into the butter mixture with the rubber spatula; the batter will be very thick.
  8. Toss together the raspberries and lemon juice in a small bowl and gently stir into the batter.
  9. Transfer to the pan and smooth the top with the rubber spatula.
  10. 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.
  11. Sprinkle over the batter.
  12. Bake for 30-35 minutes, until a wooden pick inserted into the center comes out clean.
  13. Cool in the pan on a wire rack for 15 minutes.
  14. Cut the buckle into 9 squares and serve warm.

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