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Blueberry Raspberry Buckle


Submitted by: Marcy Goldman

If cake is browning but does not seem set up, lower the oven temperature to 325 degree F. and bake 5-10 minutes longer, or as required


  • Streusel Topping
    • 1/2 c. chopped walnuts
    • 1/4 c. all-purpose flour
    • 3 Tbsp. sugar
    • 2 Tbsp. butter room temperature
    • 1/4 tsp. cinnamon
  • 1/2 c. all-purpose flour
  • 1/2 c. brown sugar firmly packed
  • 2 tbsp. sugar
  • 1/4 tsp. cinnamon
  • pinch salt
  • 4 tbsp. unsalted butter
  • Cake
  • 1/2 c. unsalted butter plus 2 Tbsp.
  • 2/3 c. sugar
  • 2 lg. eggs
  • 1 1/2 tsp. pure vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1 1/2 tsp. Clabber Girl Baking Powder
  • 1/8 tsp. salt
  • 3 c. blueberries
  • 1 c. raspberries


Preheat oven to 350 degree F. Line a baking sheet with parchment paper. Generously spray a 9 to 10-inch spring-form pan with non-stick cooking spray and place on a baking sheet.

In a food processor or small bowl, combine flour, brown and white sugar, cinnamon, and salt. Cut in the butter with hands or pulse in a food processor until course crumb mixture. Chill course crumb mixture in refrigerator while preparing the cake.

Cake Preparation: In a large mixing bowl, cream the butter with sugar until smooth and slightly fluffy. Blend in the eggs and vanilla, add flour, Clabber Girl Baking Powder, salt, and then blend well to make a smooth batter. Fold in the fruit.

Bake for 55 minutes or until cake seems firm to the touch. .

Cool cake for 15 minutes in pan before removing.