Cornmeal Raspberry Buckle

Serves 6.
Prep Time:
Total Time:

Just a moment please...

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Helpful Equipment:

Casserole dish Hand mixer

Simple cornmeal buckle, not too sweet, studded with summer fresh raspberries. Change up the basic recipe with any fresh berries you like!


1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup fine cornmeal
1/2 teaspoon salt
1/2 teaspoon baking powder
1 pint fresh raspberries, washed and dried
Powdered sugar


1) Preheat oven to 350 degrees F. In a medium bowl, whisk together all-purpose flour, cornmeal, salt, and baking powder.

2) In a large bowl, use a hand mixer to cream together butter and sugars until the mixture is light and fluffy. Then beat in one egg at a time followed by vanilla extract.

3) Stir in dry ingredients until just combined.

4) Lightly butter a large 2 1/2 qt. baking dish (or an 8×8 baking dish). Spread batter into dish evenly. Dot evenly with raspberries.

5) Bake the buckle at 350 degrees For 45-50 minutes until the center is set and the edges are browned.

6) Let cool for 15 minutes, then dust heavily with powdered sugar and serve while warm.