Summer fruit season is upon us! I love being able to make a cake filled with enough fruit to count as a good breakfast treat as well as dessert. A buckle is essentially a coffee cake bursting with fruit and covered in crispy streusel topping. I've made this Blueberry Buckle from The America's Test Kitchen Family Baking Book countless times, this time I decided to make 2 smaller buckles and make one blueberry, one sour cherry. It's possible to make full-sized versions using either fruit, or mix the two together.
Serves 8 to 10.
Recipe adapted from The America's Test Kitchen Family Baking Book
Step 1: Prepare pan(s); gather ingredients
Grease and flour a 9-inch cake pan, then line the bottom with parchment paper and grease that as well (for my 2 cakes I used 2 6-inch cake pans and a baking spray containing flour)
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees.
1/2 cup (2 1/2 ounces) all-purpose flour
1/2 cup (3 1/2 ounces) packed light brown sugar
2 Tbsp. granulated sugar
1/4 tsp. ground cinnamon
4 Tbsp. (1/2 stick) unsalted butter, softened
1 1/2 cups (7 1/2 ounces) all-purpose flour
1 1/2 tsp. baking powder
10 Tbsp. (1 1/4 sticks) unsalted butter, softened
2/3 cup (4 2/3 ounces) granulated sugar
1/2 tsp. salt
1/2 tsp. grated fresh lemon zest
2 large eggs, room temperature
1 1/2 tsp. vanilla extract (I used 1 tsp. vanilla, then, after separating the batter for the 2 cakes added 1/4 tsp. almond extract to the cherry batter)
4 cups (20 ounces) fresh blueberries (I used 10 oz. blueberries for one cake, 10 oz. sour cherries--slightly less than 2 cups--for the other cake)
I used Ohio locally grown blueberries, but haven't seen any sour cherries this year so I used Trader Joe's jarred Morello cherries. Oregon Fruit Co. canned tart cherries would also work well.