This berry buckle is a moist buttermilk cake dotted with fresh summer berries and a simple almond streusel!
Total Time:40 minutes
Yield:9 Servings 1x
For the streusel:
3 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons unsalted butter at room temperature
¼ cup sliced or chopped almonds
For the cake:
1/4 cup (55 gm) unsalted butter, at room temperature
¾ cup (150 gm) sugar
3/4 teaspoon vanilla
½ teaspoon almond extract
1 large egg, at room temperature
1–1/4 cups (150 gm) all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup (120 gm) buttermilk
1–1/2 cups mixed berries (I used 1 cup blackberries and ½ cup blueberries)
To prepare the streusel:
Stir to combine the flour and sugar. Use the back of a fork to cut the softened butter into the dry ingredients until it is incorporated in pea-sized crumbs. Toss in the almonds and set aside.
To prepare the cake:
Preheat the oven to 375 degrees. Grease a 10” cast iron skillet and set aside.
In the bowl of a stand mixer or in a large mixing bowl, cream together the butter and ¾ cup sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla, almond extract, and egg and beat to combine. Scrape the sides of the bowl. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add half of the flour mixture to the butter and stir to almost combine. Add half of the buttermilk and stir to almost combine. Repeat this process once more until all of the flour mixture and milk has been combined. Scrape the sides of the bowl and fold in any unincorporated bits.
Spread the batter out in the greased skillet. Arrange the berries all over the top of the batter, pressing them down gently into the batter. Bake in the preheated oven for about 15 minutes, and then carefully sprinkle the streusel on top of the cake. Bake for an additional 12 minutes or until a toothpick inserted comes out clean. Allow to cool slightly prior to serving.