Raspberry and Strawberry Buckle recipe

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½ cup butter, softened
½ cup white sugar
1 egg
2 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup nonfat plain yogurt
1 pint fresh strawberries
1 pint fresh raspberries
½ cup white sugar
½ cup all-purpose flour
¾ teaspoon ground cinnamon
½ cup butter

Nutrition Info

266.1 calories
carbohydrate: 34.7 g
cholesterol: 45.2 mg
fat: 13 g
fiber: 2.5 g
protein: 3.8 g
saturatedFat: 7.9 g
servingSize: -
sodium: 222 mg
sugar: 16.5 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 375 degrees F (190 degrees C). Grease one 11x7 inch glass baking dish.

  2. Cream 1/2 cup of the butter or margarine with 1/2 cup of the white sugar until light, beat in the egg. Add the baking powder and the salt. Stir in the 2 cups of flour one cup at a time alternating with the yogurt. Spread batter into the prepared pan. Arrange fruit over top of batter. Sprinkle topping over fruit.

  3. To Make Topping: Mix together 1/2 cup white sugar, 1/2 cup flour, 1/2 cup butter or margarine, and the cinnamon until the mixture resembles coarse crumbs.

  4. Bake at 375 degrees F (190 degrees C) for 1 hour and 15 minutes or until the cake is top is puffed and nicely browned. Allow cake to cool. You can serve it directly from the baking dish or for a more attractive presentation, I cut it up into squares and arrange them on a platter.

Recipe Yield

1 -11x7 inch pan

Recipe Note

I've always called this a buckle (I'm from the Midwest), but my friends here in California, say it's a 'coffee cake', but no matter the name they love it!

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