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Raspberry Buckle

By //  by Candace Sampson

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My husband’s 50th birthday was yesterday. All the poor man wanted was a raspberry pie. He didn’t get it. I wanted to give him a raspberry pie, after all it was his 50th, but I ran out of time. Probably too busy blogging or tweeting or something like that. Anyway, the man loves raspberries, so I pulled out this old recipe I had for a Raspberry Buckle and crisis was averted. Buckles saves lives.

Raspberry Buckle

1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 containers (1/2 pint each) raspberries (2 3/4 cups)
Confectioners’ sugar, for dusting (optional)
Whipped cream, (optional)

Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.

Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners’ sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.

Pleasantville Note: This is a recipe from Everyday Food. Hi Martha!! I’ve served it for breakfast with coffee and tea for a crowd, or as a dessert. Go ahead and make it with blueberries, or blackberries, or get really crazy and do mixed berries. It’s okay. No judging. Also, the recipe suggests confectioners’ sugar. For the record, I think that’s overkill. The whipped cream, however, is not. Definitely serve with the whipped cream.

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Filed Under: Breakfast, Food & Drink, Recipes Tagged With: berry desserts, Candace Derickx, Food & Drink, Life in Pleasantville, Raspberry Buckle, raspberry desserts, summer desserts

About Candace Sampson

Candace is founder and editor-in-chief of Life in Pleasantville which isn't half as fancy as it sounds. You can find her sharing travel stories on What She Said Radio and on CTV Ottawa Morning Live.

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Comments

  1. alimartell

    May 16, 2012 at 5:49 pm

    Okay. Can you explain to me what makes something A BUCKLE? How is it different than cobbler? Or a brown betty? Os a crisp? Teach me!

  2. Candace

    May 16, 2012 at 8:15 pm

    Okay, a buckle has the fruit sprinkled on top and it “buckles” into the batter as it bakes. A crisp has a crumble mixture on top, so it’s also known as a crumble:) A Brown Betty uses bread as the base for the mixture on top of the fruit, whereas a crisp/crumble often uses oatmeal. Finally, a cobbler is fruit on the bottom and biscuits or batter on top. Yes, I went and made sure I had this correct before I answered you 🙂

  3. alimartell

    May 16, 2012 at 8:21 pm

    You are awesome! THANKS! All of these desserts are way too confusing to me. 

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