Fruit Buckle Cake

4.63 from 45 votes

This Fruit Buckle cake is a summer recipe that uses seasonal fruits like blueberries, sour cherries, raspberries, strawberries, peaches, or apricots.

Prep Time20

Cook Time35

Total Time55

Course: Cakes And Entremets

Cuisine: European

Servings: 30 servings

Calories: 189kcal

2 pounds fresh fruit Use either blueberries, strawberries, raspberries, cherries, peaches, or apricots
3 sticks unsalted butter at room temperature 1.5 cups
2 cups powdered sugar
2 tablespoons honey
1 lemon use juice and zest
1 tablespoon vanilla extract
5 large eggs
3 ⅓ cups all-purpose flour sifted
¼ teaspoon salt
1 teaspoon baking powder

Preheat oven to 350F/180C.
In a large bowl, place butter at room temperature, powdered sugar, honey, lemon zest, lemon juice, and vanilla extract.
Using a hand mixer, or a stand-up one, mix the ingredients on low speed until the sugar is incorporated. Increase the speed to high and mix for 2-3 minutes.
Add the eggs and keep mixing on medium speed.
In a separate medium bowl, sift together flour, salt and baking powder.
Add the flour slowly to the batter and keep mixing on low speed until the batter is smooth.
Add the fruit and mix gently to incorporate them.
Prepare a baking pan by buttering the bottom of it. Cover the pan with parchment paper.
Pour the batter into the baking pan and level it with a spatula.
Bake at 350F/180C for 30-35 minutes or until the top of the cake is golden brown.
Let it cool, then serve cut in squares sprinkled with powdered sugar on top.