Berry Buckle Recipe

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Berry Buckle

Berry Buckle

Berry Buckle


    Berry Compote
  • 2 tablespoons lemon juice
  • 3 tablespoons orange juice
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup frozen blackberries, thawed
  • 1/2 cup frozen raspberries, thawed
  • 1/2cup frozen blueberries, thawed
  • 2 cup quartered fresh strawberries, divided
  • 2 cups fresh blueberries
  • Oatmeal Streusel
  • 1/3 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/4 cup brown sugar
  • 1/3 cup oatmeal
  • 1/2 cup butter, melted
  • Cake
  • 1 1/3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 2/3 cup milk
  • 3/4 teaspoon vanilla extract
  • Topping
  • Strawberry ice cream


    Berry Compote
  1. Combine lemon juice, orange juice, sugar, and cornstarch in a large bowl.
  2. Add thawed blackberries, raspberries, blueberries, and 1 cup of the fresh strawberries.
  3. Puree using an immersion blender until smooth.
  4. Gently fold in the fresh blueberries and remaining 1 cup of strawberries.
  5. Set aside.
  6. Oatmeal Streusel
  7. Preheat oven to 325°F.
  8. Line a baking sheet with parchment paper or a silicone baking mat.
  9. Mix all-purpose flour, cinnamon, brown sugar, and oatmeal in a medium bowl.
  10. Pour melted butter over dry ingredients and mix until wet.
  11. Sprinkle on prepared baking sheet and bake for 8 minutes.
  12. Cool for 20 minutes and crumble.
  13. Cake
  14. Preheat oven to 325°F.
  15. Spray eight 8-ounce ramekins with non-stick cooking spray.
  16. Combine all-purpose flour, baking powder, and salt in a small bowl. Set aside.
  17. Cream shortening and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy.
  18. Beat in eggs, one at a time, making sure to scrape the sides of the mixer.
  19. Add 1/2 of the flour mixture, and half of the milk, mixing well.
  20. Add remaining flour and milk.
  21. Mix in vanilla.
  22. Serve
  23. Place 1/3 cup of cake batter in the bottom of each prepared ramekin.
  24. Top with 1/3 cup of berry compote.
  25. Bake for 25-30 minutes, until cake is set.
  26. Cool for 5 minutes. Turn warm berry buckles onto a plate.
  27. Top with oatmeal streusel and strawberry ice cream.

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