‘This wonderful dessert is almost a big muffin,’ says the legendary singer and author of Desserts LaBelle
Patti LaBelle’s Summer Berry Buckle
6 tbsp. unsalted butter, room temperature, divided, plus more for greasing
1¾ cups all-purpose flour, divided
2 tbsp. light brown sugar
¼ tsp. ground cinnamon
¾ cup granulated sugar
2 tsp. baking powder
½ tsp. table salt
½ cup whole milk
2 large eggs, room temperature
1 tsp. vanilla extract
2 cups fresh berries (blackberries, blueberries and/or raspberries)
Whipped cream, for serving
1. Position a rack in the center of oven, and preheat oven to 400°. Lightly grease an 11×8½-inch baking dish with butter.
2. Place ¼ cup flour in a small bowl; stir in brown sugar and cinnamon, making sure the brown sugar is well-crumbled. Add 2 tablespoons butter, and work the mixture with your knuckles and fingertips until it is uniform. Set streusel aside.
3. Place remaining 1½ cups flour in a large bowl; stir in granulated sugar, baking powder and salt. Add milk, eggs, vanilla and remaining ¼ cup butter. Beat with an electric mixer on low speed for 30 seconds. Increase speed to high, and beat 2 minutes, stopping to scrape down sides of bowl as needed. Spread in prepared baking dish. Arrange berries in a single layer on batter. Crumble streusel evenly on top.
4. Bake until golden brown and a wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool on wire rack for about 20 minutes. Serve with whipped cream.
Serves: 6 to 8
Active time: 10 minutes
Total time: 45 minutes
Food Hack! Bring cold butter to room temperature fast: Heat a glass of water in the microwave, drain the liquid, and cover butter with the warm glass, about 2 minutes.