bust wide open

June 29 2009 by Kristin at The Kitchen Sink in Uncategorized » 25 comments

Can you feel it? We’re teetering on the edge. Summer is about to bust wide open, flooding us with easy warmth and languid sunsets and, best of all, a bounty of produce. The blueberries and raspberries at the market this weekend were the harbingers, I think—so tiny and juicy and tart. They are the first trickling signs of the fruits of summer that will soon gather speed, rushing in with a deluge of corn and tomatoes and summer squashes and melons and peaches. Heck, the Fourth of July is in less than a week, somehow. If that’s not real-deal, in-the-thick-of-it summer, then I don’t know what is.

As we snaked our way through our neighborhood market—a smaller affair, less than a dozen stalls hugging a path that cuts an s-curve through Wicker Park—I nearly squealed when I saw the blueberries and raspberries. Strawberries are still exciting, but by now a few weeks on the scene. It was the inky blue and magenta berries that really sent my heart fluttering.

Truth be told, a good portion of our berry haul didn’t even make it home from the market. Those we ate straight from their juice-stained cartons as we walked home up Milwaukee Avenue on a clear Sunday morning, sunny but windy. Popped into my mouth one-by-one, chased with gulps of Intelligensia coffee, I was one content Chicagoan. It’s hard to believe that the very same park now peppered with white tents was once covered in snow, that the same walk along Milwaukee once required multiple layers and elicited a defensive hunch against the biting wind—the same wind that blew gentle and warm just yesterday.

When we got home, I set to thinking about what recipe would put the remaining berries to work. I haven’t yet culled the best recipes for these types of fruits—not wanting to get my hopes up quite yet. I wanted something simple and homey, something that would let the berries shine, something that would invite a small scoop of vanilla ice cream. This buckle recipe fit the bill.

A buckle, it seems, is a snap to make: cream together softened butter and sugar, before whipping in three eggs, one by one, and a splash of vanilla. Into that go flour, salt and baking powder, whisked together. Slather the simple batter into the bottom of a baking dish and scatter the berries, like little rubies and sapphires, over the top. Those berries will hover atop the sturdy batter, but in the oven they’ll nestle in, releasing their juices in an irresistible jewel-toned web meandering through the buckle’s golden brown surface. Scoop of vanilla ice cream optional, but recommended. It is summer, after all, people.

Mixed Berry Buckle
Adapted from Martha Stewart

Printable Recipe

1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1/2 teaspoon pure vanilla
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon baking powder
3 cups mixed berries, such as raspberries, strawberries (halved or quartered) and raspberries
vanilla ice cream, for serving (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. Add vanilla and beat 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. With a large spoon, scoop out onto serving plates; serve with a scoop of vanilla ice cream, if desired.

25 comments so far. »
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Amanda B says on June 29 2009 at 8:30 pm:

I share your love for all things fruity! I made off with 3 lbs of fruit, and I’ve been snacking away. It’s the best time of year… At least until the August comes and I’m sick of the heat haha.
Treehouse Chef says on June 29 2009 at 8:35 pm:

This looks so fresh and tasty. I have never made a bucke, but I plan to very soon!
radish says on June 29 2009 at 8:36 pm:

oh lordy – this looks so lovely and delightful… what beautiful strawberries!! I love the word buckle – I’m overdue for one.
Meagan Abraham says on June 30 2009 at 5:46 am:

Berry-licious! Looks fantabulous. Even tho its winter in Australia – you’ve got me thinkin about berries. Will have to pick some from the frozen section – coz this has incited a big time craving! Gorgeous photographs!
Jen says on June 30 2009 at 6:46 am:

Your stunning buckle displays all of my hopes for summer’s arrival. I hope it’s soon!
GS says on June 30 2009 at 7:27 am:

Just wanted to leave a quick note about Strawberry Honey Butter. I made it last night and had it on toast this morning. The flavor is gentle, light and just sweet enough. It was delicious! I had to remind myself that it’s still butter so that I didn’t overindulge! Thank-you!
thecatskillkiwi says on June 30 2009 at 7:42 am:

I am keeping one eye on the blueberry bush waiting to pick and eye on the raspberry and blackberry bushes, waiting with bucket in hand, and then I will make this!
oneshotbeyond says on June 30 2009 at 9:14 am:

gorgeous looking and I bet tasting too!
Jen Schall @ My Kitchen Addiction says on June 30 2009 at 10:15 am:

Looks beautiful! I wish I had seen this recipe a few days earlier… I had a bunch of strawberries and raspberries from the market and couldn’t decide what to do with them. I ended up making jam, but this would have been delicious!
rose says on June 30 2009 at 11:06 am:

Wonderfully written That buckle looks gorgeous! I will be turning this into mini cakes this weekend YUM!
Mary says on June 30 2009 at 12:03 pm:

Where’s the interior shot? I’ll bet it’s gorgeous!
mary says on June 30 2009 at 12:17 pm:

I can’t wait to go picking. This looks amazing.
Sprouted Kitchen says on June 30 2009 at 3:19 pm:

you are phenomenal writer, just wanted to throw that your way
Risa says on June 30 2009 at 6:08 pm:

I have been wondering for a while what a buckle is. This looks fantastic.
ingrid says on June 30 2009 at 7:42 pm:

I thought it was the strawberry “shortCAKE” you made a couple of weeks ago but with raspberries and blueberries this time. Either way it look wonderful
~ingrid
Monica h says on June 30 2009 at 10:24 pm:

ooh how ironic! I just posted the strawberry cake you made a couple weeks ago. Only I added blueberries and it looks just like this. Check it out!

http://lickthebowlgood.blogspot.com/2009/06/strawberry-lovin.html
Emily says on July 01 2009 at 7:14 am:

I made this last night after seeing your pictures. It was so easy, so delicious. It will certainly get some repeat performances. Thanks!
sarah the baker yoon says on July 01 2009 at 9:06 am:

i don’t really like berries, but this is really making me crave some! soo deliciously beautiful!
Eliana says on July 01 2009 at 11:39 am:

This is a PERFECT summer recipe. I may just need to make this for my BBQ this weekend.
Avanika (Yumsilicious Bakes) says on July 03 2009 at 6:07 am:

Wow! I haven’t ever heard of a buckle, but if your picture is anything to go by, its my new favorite dessert
lynn@queenofthecastlerecipes says on July 05 2009 at 2:38 pm:

What a great idea to mix the berries. I would not have thought of that. Looks absolutely scrumptious.
Debbie says on July 09 2009 at 10:00 pm:

Made this tonight & it was great! Made homemade ice cream to go with & it was a real hit!
mimi says on July 11 2009 at 6:04 am:

this looks delicious in all the right ways!! and i love how simple it is. it’s bookmarked and i’m making it tonight!
Athena says on July 27 2009 at 3:25 pm:

Hi Kristin,
I wanted to let you know that I made your mixed berry buckle for dessert (with a side of ice cream of course!) for my dad’s 75th birthday last week. It was fabulous! My husband kept going back for more! I have also made the Leek and Asparagus Frittata and the Creamy Chive Dip as well. Each has been delicious!! As a wife/mom that cooks every night I find myself very inspired by your blog. You have a devoted follower now. Thanks so much for sharing all of your wonderful “foodie” recipes, stories and pictures!!
ballerinatoes says on August 12 2009 at 5:40 am:

Hi! I’ve been reading you for quite some time, but this is my first comment! Had a quart of blueberries and wanted to make something that wasn’t muffins. I had starred this recipe in my reader when you posted it. Have heard of buckles for years but never made one.

It was so simple and SO delicious! The fella and I had a piece straight out of oven (because we have no willpower) and later had a piece with vanilla ice cream. Thank you so much for sharing! I have a feeling this is going to be my go to berry recipe.