Easy Moist Raspberry Buckle
A moist, tender raspberry buckle with a buttery crumb topping, perfect for any occasion and easy to make with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (300g) fresh raspberries
- 1 1/2 cups (190g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup (115g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (120ml) sour cream
- For the crumb topping:
- 1/2 cup (65g) all-purpose flour
- 1/3 cup (65g) granulated sugar
- 1/4 tsp ground cinnamon
- 4 tbsp (55g) unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan with butter or non-stick spray.
- Prepare the crumb topping: In a small bowl, mix 1/2 cup flour, 1/3 cup sugar, and 1/4 tsp cinnamon. Add cold, cubed butter and use a pastry cutter or fingers to combine until coarse crumbs form. Refrigerate until ready to use.
- Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon.
- Combine wet ingredients: In a large bowl, whisk 2 eggs until frothy. Add melted butter, vanilla extract, and sour cream; whisk until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined; avoid overmixing.
- Gently fold in fresh raspberries, being careful not to break them.
- Pour batter into the prepared pan and spread evenly.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 40-45 minutes until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Tent with foil if topping browns too quickly.
- Cool completely on a wire rack before serving.
Notes
Use fresh, firm raspberries to avoid excess juice. Toss raspberries lightly in flour if they tend to sink. If topping browns too fast, tent with foil. For dairy-free, substitute sour cream with coconut yogurt and butter with plant-based alternative. For gluten-free, use gluten-free flour blend. Let cool on wire rack to keep crumb topping crisp.
Nutrition
- Serving Size: 1 slice (1/9 of the
- Calories: 280
- Fat: 12
- Carbohydrates: 38
- Fiber: 3
- Protein: 5
Keywords: raspberry buckle, raspberry dessert, easy dessert, moist cake, crumb topping, fresh raspberries, berry buckle