Raspberry Buckle Recipe

Name: Raspberry Buckle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 6 tablespoons unsalted butter, at room temperature; 1/2 cup sugar; 1 large egg; 1 teaspoon finely grated lemon zest; 1 teaspoon pure vanilla extract; 1/2 cup whole milk; 1 pint ripe raspberries; Topping; 1/3 cup all-purpose flour; 1/4 cup packed brown sugar; 1/4 teaspoon ground cinnamon; 1/4 cup cold unsalted butter, cut into small pieces

Servings: persons

Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
1/2 cup whole milk
1 pint ripe raspberries
Topping
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into small pieces

1
Preheat the oven to 375u00b0; 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.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cake, 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and more.

Yes, Raspberry Buckle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Buckle

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