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Raspberry Buckle
An easy one bowl raspberry buckle with soft, buttery cake and fresh raspberries baked right in. No stress required.
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8
Calories 260 kcal
Ingredients
- 1 cup unsalted butter room temperature, plus more for the baking dish
- 1 cup granulated sugar
- 3 large eggs
- 1 cup all purpose flour spooned and levelled
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 3/4 cups fresh raspberries
- confectioners' sugar for dusting (optional)
- whipped cream for serving (optional)
Instructions
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Preheat oven to 350°F. Butter a 2 quart oval or square baking dish.
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In a large bowl, cream the butter and sugar with an electric mixer until fluffy. Add the eggs one at a time, beating well after each addition.
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In a separate bowl, whisk together the flour, salt, and baking powder. With the mixer on low, gradually add the flour mixture to the butter mixture until just incorporated.
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Spread the batter in the prepared baking dish and scatter the raspberries evenly over top.
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Bake until a toothpick inserted in the centre comes out clean and the top is golden brown, 45 to 50 minutes.
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Let cool for 20 minutes. Dust with confectioners' sugar if desired, then serve in scoops with a dollop of whipped cream.
Recipe Notes
Leftovers keep covered at room temperature for up to 2 days, or in the fridge for up to 4. Reheat in a low oven for 10 minutes if you want it warm again, or eat it cold straight from the fridge, no judgment. Frozen raspberries work in a pinch. Add them frozen rather than thawed so they don't bleed colour through the batter, and add a few extra minutes to the bake time.
Nutrition Facts
Raspberry Buckle
Amount Per Serving (113 g)
Calories 260
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7.5g47%
Trans Fat 0.3g
Cholesterol 95mg32%
Sodium 140mg6%
Potassium 110mg3%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 22g24%
Protein 4g8%
Vitamin A 450IU9%
Vitamin C 6mg7%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.