Wild Berry Buckle

Name: Wild Berry Buckle (Elevated)
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 3/4 cups Cake Flour; 3/4 cup Granulated Sugar; 2 tsp Baking Powder; 1/4 tsp Baking Soda; 1/2 tsp Salt; 1/2 cup Full-Fat Sour Cream; 1/4 cup Unsalted Butter - melted and cooled; 2 Large Eggs; 1 tsp Vanilla Bean Paste; 1 tbsp Lemon Juice; 2 1/2 cups Fresh Blackberries; 2 tbsp Granulated Sugar; 1 tsp Dried Lavender Buds; 1/2 cup All-Purpose Flour; 1/4 cup Sliced Almonds; 1/4 cup Brown Sugar; 1/4 cup Cold Unsalted Butter - cut into pieces; 1/4 tsp Almond Extract

⏱1h 25m

👥8 servings

🔥400 cal

Hard

🍽️French

A sophisticated buckle featuring fragrant blackberries and lavender, complemented by a delicate almond streusel and a hint of lemon.

1 3/4 cups Cake Flour

3/4 cup Granulated Sugar

2 tsp Baking Powder

1/4 tsp Baking Soda

1/2 tsp Salt

See all 18 ingredients ↓

(0 reviews)

⏱1h 25m

👥8 servings

🔥400 cal

Hard

🍽️French

A sophisticated buckle featuring fragrant blackberries and lavender, complemented by a delicate almond streusel and a hint of lemon.

#Dessert #Fruit #Baking #Lavender #Almond

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together the Dry Ingredients.
In a separate bowl, whisk together the Wet Ingredients until smooth.
Gently fold the Wet Ingredients into the Dry Ingredients until just combined. Do not overmix.
Gently toss the Berry Filling ingredients together. Let sit for 10 minutes to allow the flavors to meld.
Pour batter into the prepared pan. Sprinkle the berry mixture evenly over the batter.
In a small bowl, combine the Almond Streusel Topping ingredients. Use a pastry blender or your fingers to cut the butter into the flour, almonds, and sugar until crumbly. Stir in the almond extract.
Sprinkle the streusel topping evenly over the berries.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The streusel should be golden brown.
Let cool completely before serving.

Ingredients

1 3/4 cups 224 g Cake Flour
3/4 cup 150 g Granulated Sugar
2 tsp 10 mL Baking Powder
1/4 tsp 1.25 mL Baking Soda
1/2 tsp 2.5 mL Salt
1/2 cup 120 mL Full-Fat Sour Cream
1/4 cup 60 mL Unsalted Butter - melted and cooled
2 2 Large Eggs
1 tsp 5 mL Vanilla Bean Paste
1 tbsp 15 mL Lemon Juice
2 1/2 cups 350 g Fresh Blackberries
2 tbsp 30 mL Granulated Sugar
1 tsp 5 mL Dried Lavender Buds
1/2 cup 60 g All-Purpose Flour
1/4 cup 50 g Sliced Almonds
1/4 cup 50 g Brown Sugar
1/4 cup 57 g Cold Unsalted Butter - cut into pieces
1/4 tsp 1.25 mL Almond Extract

Equipment

9x13 inch baking pan
Large bowl
Small bowl
Whisk
Pastry blender
Zester

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together the Dry Ingredients.
In a separate bowl, whisk together the Wet Ingredients until smooth.
Gently fold the Wet Ingredients into the Dry Ingredients until just combined. Do not overmix.
Gently toss the Berry Filling ingredients together. Let sit for 10 minutes to allow the flavors to meld.
Pour batter into the prepared pan. Sprinkle the berry mixture evenly over the batter.
In a small bowl, combine the Almond Streusel Topping ingredients. Use a pastry blender or your fingers to cut the butter into the flour, almonds, and sugar until crumbly. Stir in the almond extract.
Sprinkle the streusel topping evenly over the berries.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The streusel should be golden brown.
Let cool completely before serving.

Nutrition per serving

Calories 400

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Wild Berry Buckle

Wild Berry Buckle

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