Summer is here. I know, it’s not officially here. But school is out. We are enjoying lazier days. Calm days without homework and a list of activities.
Slower days full of intense heat and promises of a cold glass of iced tea on the back porch. Happy days watching my kids playing sometimes in synch, and sometimes not so in synch. Catching up with good books I’ve been meaning to finish and new ones I can’t wait to begin.
What’s with that strawberry? I’m not sure. I’ve never seen a Siamese strawberry before. My daughter was as fascinated as I was and took that photo.
My kids fell hard for this little cake and I’ve baked it too many times to remember since last summer. I’ve made it with every type of berry. My favorite way to make it is with strawberries.
As soon as the calendar page turns to June, all I want to bake is Buckles, Betties, Pan Dowdies, and Pies. I can’t get enough of summer’s berries and neither can my family. This buckle recipe is simple to make and you can change in whatever berry you’d like and it will still be just perfect!
slightly adapted from Smith Bites Blueberry Buckle
1/4 cup of butter softened
3/4 cup of sugar
3/4 cup of milk (*this time I used buttermilk instead and it was AMAZING)
zest of lemon
2 cups of flour
2 1/2 teaspoons of baking powder
3/4 teaspoon of salt
2 cups of strawberries (or blueberries, blackberries, a combo of them all even is great!)
Crumble Topping1/3 cup of butter, softened
1/2 cup of sugar
1/3 cup of flour
1/2 tsp of cinnamon
pinch of nutmeg
Preheat oven to 375 F. Butter and flour 9 inch square or round pan. In a small bowl, add the flour, zest, baking powder and salt and whisk the ingredients.
Cream the butter and sugar until fluffy. Add the milk and egg; mix well. Add the flour, lemon zest, baking powder, salt; mix well.
Fold the berries in by hand.
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