This Blueberry Raspberry Buckle is such an easy dessert to put together, and it’s perfect for summer. It’s light, refreshing, and brings together the flavors from fresh blueberries and raspberries and almond extract perfectly.
If you like these, check out my Strawberry Crumb Bars, Triple Berry Pie Bars, and Lemon Blueberry Cake!
Start by making the streusel topping. In a small bowl, mix together the flour, brown sugar, granulated sugar, and cinnamon. Then cut in the cold butter with a pastry cutter until the mixture resembles wet sand. Set aside in the fridge.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on high until light and fluffy. Add the eggs, vanilla extract, and almond extract and mix on low until combined, scrapping the sides of the bowl as needed. With the mixer on low, slowly add the milk Add the dry ingredients and mix until just combined.
Add the fruit to the batter and gently mix by hand with a spatula. Pour the batter evenly into an 8″x8″ baking pan that’s lined with parchment paper. Evenly sprinkle the streusel topping over the batter, then sprinkle 1/2 cup of blueberries on top.
Bake for around 45 minutes or until a toothpick inserted in the center comes out clean. Let this Blueberry Raspberry Buckle cool before cutting and serving.
Some ingredients notes
Blueberries and Raspberries – I love mixing these two fruits together, but use whatever you like best! Blackberries and strawberries would also work well.
Tips
- Gently mix in the blueberries and raspberries into the batter by hand with a spatula to avoid smushing them.
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Blueberry-Raspberry Buckle
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 pieces 1x
Ingredients
The Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 4 tablespoons unsalted butter, cold
The Buckle
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup whole milk
- 1 cup + 1/2 cup blueberries
- 1 cup raspberries
Instructions
- Grease an 8″x8″ baking pan and line with parchment paper. Preheat the oven to 375° F.
- In a small bowl, add the ingredients for the streusel topping and cut in the cold butter with a pastry cutter or fork until it comes together in a wet sand-like mixture. Set in the fridge while preparing the cake.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs, vanilla extract, and almond extract and mix on low until combined. Scrape down the sides of the bowl as needed.
- With the mixer on low, slowly add the milk. Add the dry ingredients and mix until just combined.
- Gently mix in 1 cup of the blueberries and 1 cup of the raspberries by hand with a spatula.
- Pour the batter into the baking pan. Evenly top with the streusel topping. Then sprinkle the last 1/2 cup of the blueberries on top.
- Bake for around 45 minutes or until a toothpick inserted in the center comes out clean.