Mixed Berry Buckle
Fresh, juicy berries topped with a vanilla cake. It's the perfect summer dessert!
Servings 8 servings
Calories 302kcal
Ingredients
Mixed Berry Filling
- 20 ounces fresh mixed berries*
- 1 lemon
- 3.5 oz sugar
- 4 tsps cornstarch
Cake Topping
- 2 egg yolks room temperature
- 3 oz sour cream divided
- 3/4 tsp vanilla
- 3.5 oz cake flour sifted
- 3.5 oz sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 Tbsps unsalted butter room temperature
Instructions
Mixed Berry Filling
- Preheat the oven to 375°F and line a baking sheet with foil. Set aside.
- Gently rinse the fresh berries and place them in a medium bowl. In a small bowl, whisk together the zest and juice of one lemon, sugar, and cornstarch. Pour over the berries and stir gently to combine.
Cake Topping
- In a measuring glass, whisk together the yolks, one tablespoon of sour cream, and the vanilla. Set aside. In the bowl of a stand mixer, beat the flour sugar, baking powder, baking soda, and salt to combine.
- Add the butter and remaining sour cream. Mix on low to combine, then on medium for 90 seconds. Scrape the bowl down. With the mixer on a medium- low speed, add the egg mixture in two additions, beating well between each. Scrape the bowl down.
- Pour the berries into an 8x8 baking dish (no need to grease). Dollop the cake batter in a ring over the berries. There should be a gap between the edge and the batter, and a gap in the center.
- Place the baking dish on the prepared baking sheet (this is to catch any drips if the berries overflow). Bake for 45- 50 minutes. If it begins to get too brown, tent a piece of foil over the top. The cake is done when the middle is set and springs back when poked. You can insert a skewer to test, just don't go through to the berries.
- Cool on a rack until no longer hot. It is best served slightly warm.
Notes
- This may work with frozen berries. Try thawing them or adding a few minutes to the bake time.