Triple Berry Buckle

This buckle screams summer, thanks to the generous helping of fresh blueberries, blackberries and strawberries. We boosted the flavors by adding a good amount of lemon zest to the tender cake and a pinch of nutmeg and ginger to the sweet crumb topping. Serve warm or at room temperature with a scoop of your favorite ice cream for a beautiful, seasonal skillet dessert.
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  • Level: Easy
  • Total: 1 hr 50 min
  • Active: 25 min
  • Yield: 8 servings
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Ingredients

Cake Batter:

4 tablespoons unsalted butter, at room temperature, plus more for the skillet

1 2/3 cups all-purpose flour (see Cook's Note)

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

3/4 cup granulated sugar

Finely grated zest of 1 large lemon

1 large egg

1/2 cup whole milk

3 cups fresh berries, such as blueberries, blackberries and quartered (hulled) strawberries

Crumb Topping:

1/4 cup granulated sugar

2 tablespoons packed light brown sugar

3 tablespoons all-purpose flour

1/4 teaspoon freshly grated nutmeg

Pinch of ground ginger

Pinch of kosher salt

2 tablespoons unsalted butter, cubed and at room temperature

Vanilla (or other flavored) ice cream, for serving

Directions

  1. Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet.
  2. For the cake batter: Whisk the flour, baking powder and salt in a medium bowl until combined. Beat the butter, granulated sugar and lemon zest in a large bowl with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it’s okay if the mixture looks curdled). Add the flour mixture and beat, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, about 1 minute. Stir in the mixed berries until evenly distributed, then spread the batter into the prepared cast iron skillet; set aside.
  3. For the crumb topping: Stir together the granulated sugar, brown sugar, flour, nutmeg, ginger and salt in a small bowl until combined. Work in the butter with your fingers until the entire mixture is moistened and clumpy. Scatter evenly over the batter.
  4. Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the skillet to a wire rack and let cool at least 30 minutes before serving warm or at room temperature with ice cream.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)