Brown Butter Blackberry Buckle

Quick and easy to prepare, this tender, fruit-filled buckle is perfect for a summer dessert, brunch, or snack! The batter comes together in minutes with nutty browned butter, tangy buttermilk and fresh fruits! A 4-ingredient crumb topping seals the deal! Top with whipped cream, ice cream, or a sprinkling of confectioners’ sugar!

  • Author: Laura
  • Prep Time: 20 min
  • Cook Time: 40-50 min
  • Total Time: 60-70 min
  • Yield: 1-10” cake, 8-10 servings 1x



For the Streusel Topping:

  • 2 Tbsp Cold Butter (I used unsalted), cut into small cubes
  • 1/3 c (66g) Granulated Sugar
  • 2 Tbsp (15g) AP Flour
  • 1/3 c sliced and toasted almonds

For the Cake:

  • 1/2 c (1 stick, 115g) Butter (I used unsalted)
  • 1 c (198g) Granulated Sugar
  • 1 3/4 c (210g) AP Flour
  • 1 t Baking Powder
  • 1/2 t Baking Soda
  • 1/2 t Kosher Salt
  • 1 Lg Egg
  • 2/3 c (160 ml) Buttermilk
  • 1 t Natural Vanilla Extract or 1/2 t Almond Extract
  • 3 c (about .4-.5 kg or enough to fit in 750 ml container) Fresh Berries (I used 2 c Blackberries and 1 c Sliced Strawberries)


Make the Streusel Topping:

  1. Preheat oven to 350F (Conventional) or 330F (Convection, fan). 
  2. In a small bowl, combine the cubes of butter, sugar and flour. Using your fingers, rub the dry ingredients into the butter until they butter pieces are various sizes and flattened a bit. Alternatively, cut in butter with a fork or pastry cutter. Stir in the almonds. Set aside.

Mix the Cake Ingredients:

  1. First, combine the dry ingredients in a large bowl. Whisk together the flour, baking powder, baking soda and salt. 
  2. Make the Brown Butter: Into the cast iron pan, place the butter over Medium to Medium High Heat. As it melts, it will begin to spatter, then will bubble and foam. Once the foaming begins to slow, keep an eye on it to prevent it from burning. The milk solids will begin to separate, and you need to remove the butter from the heat before those bits turn black. So watch for them to brown. This is when you should pour the brown butter into a bowl. Since the cast iron is dark, it’s difficult to see the bits, so I remove it from the heat when the remaining foam starts to brown. 
  3. Combine the wet ingredients. Pour the butter into a medium bowl. Add the sugar and whisk or mix until combined. Add the egg, stir again until combined. Then add the buttermilk and vanilla and stir until combined.
  4. Pour the wet ingredients into the dry ingredients. Stir rather gently until only tiny bits of flour are still visible. Then add the berries, stirring until they are nicely distributed.
  5. Pour batter into the cast iron skillet. Sprinkle reserved topping over the top of the batter. Place in preheated oven.
  6. Bake until topping is golden brown and a tester inserted into the center comes out clean or with only berry juice on it, 40-50 minutes. In my oven this took 43 minutes.


  1. If you don’t have or want to use a Cast-Iron pan, you can use a 9” springform or 9” cake pan. Just butter the pan, and realize baking time may be on the longer side of the range, closer to 50 min, possibly a bit more even.
  2. The Baked Buckle keeps well at room temperature for 2-3 days, just cover with a tea towel or lightly with plastic to maintain its moisture.
  3. Feel free to substitute any type of stone fruit or berries you like, just be sure to use around 3 cups.
  4. Since all ovens vary, be sure to insert a tester to be sure the cake is done. It should come out clean of crumbs, although may have some berry juice, depending on where it was inserted.

Keywords: Buckle, cake, baking, blackberries, strawberries, berries, brown butter

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