Strawberry and Blueberry Buckle

Photo by Michael Piazza / Styled by Catrine Kelty

Buckles are a traditional New England dessert and one of my absolute favorites to make, and to eat! They are super easy; you can really use whatever fruit is in season and grown close by. Try peaches, nectarines or cherries, or raspberries and blackberries when they’re juicy and sweet.

Serves 6–8

FOR THE CAKE:
1⅔ cups all-purpose flour
1 teaspoon baking powder
1¼ sticks unsalted butter, room temperature
½ cup granulated sugar
½ teaspoon salt
zest of ½ lemon
2 eggs
1 pound mixed strawberries and blueberries, fresh or frozen (quarter the strawberries if big)

FOR THE CRUMBLE:
1 cup all-purpose flour
⅔ cup packed dark brown sugar
½ cup granulated sugar
1 teaspoon cinnamon
1 tablespoon salt
2 pinches nutmeg
1 teaspoon ground ginger
1 stick unsalted butter, at room temperature

For the cake:
Preheat oven to 325°F.

Whisk the flour and baking powder in a medium-sized bowl. In a large bowl, cream together the butter, sugar, salt and lemon zest using a handheld mixer or do this in the bowl of a stand mixer fitted with the paddle attachment. Add eggs, 1 at a time, then incorporate the flour mixture in 4 parts. Fold in the berries.

Butter and flour a square 9-inch by 9-inch baking pan or coat generously with cooking spray. Pour the buckle batter into the pan and sprinkle the cake top evenly with the crumble (instructions below).

Bake at 325°F for 1 hour; check for doneness. Internal temperature should reach 200°F. Serve with softly whipped cream, if desired.

For the crumble:
In a large bowl whisk the flour with the sugars, spices and salt. Add the stick of butter and using a handheld mixer on low speed, blend the dry ingredients with butter until crumbly.

This recipe appeared in the Summer 2025 issue as part of a larger story: A Farm Coast Feast.