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If youre looking for a berry dessert to sweeten up your end of summer party, then Ive got the perfect recipe for you! This raspberry buckle is sure to impress your friends and family, plus it provides a warm sweet treat for the chilly end of summer nights we have coming ahead!
Heres what youll need:
-2 Cups of All Purpose Flour
-1 Cup of Sugar
-1/2 Cup of sugar (just in case)
-2 ½ teaspoons of baking powder
- ½ teaspoon of salt
-2/3 Cup of Milk
- 1 egg (beaten)
- 3 Tablespoons of butter (Melted)
- 1 teaspoon of Vanilla extract
-2 Cups of Fresh or Frozen Raspberries
-8x8 Baking Dish
The first thing you want to do is get your ingredients out and organized. When you bake it can be easy to forget what you`ve already added and what you still need to add, especially when a lot of the ingredients are all while with a powdery texture. My method is to put the ingredients away as I add them; it leaves no room for error.
The second step is measuring everything out. I put all the dry ingredients in one bowl and all the wets in another. Save that extra half cup of sugar! Well need it later. I melted my butter and let it cool a little before adding in the egg, if your butter is to hot your egg with scramble and you do not want that!
*An important note here, do NOT forget the salt. That little bit of salt helps your baking powder do its thing, if you leave that out youll have a flat cake on top of your berries.
The third step is mixing the wet and dry ingredients together. I used a sifter to make my flour easier to mix, but that is not necessary at all. You want your batter to be a little thick, but if it wont drip off your spoon youll want to add a little milk until it loosens up. My batter is still a little chunky and that is okay those lumps will bake out (I promise!).
After you`ve got your batter mixed up we need to test your raspberries. I dont have any pictures for this part, but you really dont need any this is easy. Taste a few of your raspberries, depending on their ripeness and the season they might be more on the sour side then sweet. Take a fork and mash them up a bit. You dont have to completely destroy them, but this is where your preference comes in. If you prefer your berries to be more hole you can crush them a little, if you like them softer you can crush them a lot. Remember that half cup of sugar we saved, here is where you need it. After youve broken up your berries sprinkle in the sugar until youre happy with the level of sweetness. This is why it is important to taste your berries, adding no sugar to a sour berry will give everyone a pucker later (and I dont mean the fun kind).
Now you are ready to grease your pan. I learned this nifty little trick from reading food blogs, instead of pulling out the cooking spray just use the paper from your stick butter. If you didnt use stick butter the spray of course works just as well!
Now youre ready to layer your buckle into your dish. The first thing you pour in is the batter, and then you spoon your berries evenly on top. It might sound backwards, but as that cake rises its going to lift itself right over the top of your berries and absorb their juice and flavor.
Youre ready to put your buckle into the oven now. Preheat your oven to 350 degrees. I recommend setting your baking dish on top of a sheet pan, sometimes the mix bubbles over the sides a little and this can prevent you from having to clean your oven out later. This buckle takes about 45-50 minutes to cook, but you wont want to pull it out until its completely golden brown and a knife comes out of the center without any batter residue.
Look at your beautiful dessert now! Youre ready to eat! Serve this up piping hot with some Vanilla ice cream, and your guests will love you.
The recipe and pictures belong to me, give the recipe a shot but please dont take my pictures.