Eureak Heights Buckle Bunny Recipe

Preheat the oven to 375°F (190°C). Butter a 9-inch square or 9-inch round baking pan and line with a parchment sling if desired for easier removal.

Combine dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 3.4 oz granulated sugar, 2 tsp baking powder and 1/2 tsp salt until evenly blended.

Cut in butter

Using a pastry cutter, two knives, or your fingertips, work 6 tbsp cold cubed unsalted butter into the dry mixture until the texture resembles coarse cornmeal with some pea-sized bits of butter remaining.

Mix wet ingredients

In a separate bowl, whisk together 1 cup whole milk, 1 large egg and 1 tsp vanilla extract until smooth.

Fold wet into dry: Pour the milk-egg mixture into the flour-butter mixture and stir gently just until combined. Do not overmix; the batter should be thick but pourable. If it seems too stiff, add 1–2 tbsp milk.

Spread batter in pan: Scrape the batter into the prepared pan and spread evenly with a spatula to form a roughly even layer about 1/2–3/4 inch thick.

In a bowl, gently toss 3 cups mixed berries with 3 tbsp granulated sugar, 1 tsp lemon zest and 1 tbsp lemon juice. Let the mixture sit for 5–10 minutes so the berries macerate slightly and release some juice.

Arrange the berries: Spoon the berries and their juices evenly over the batter. If there is extra juice, distribute it so the top of the batter is mostly covered but avoid drowning the batter — a few tablespoons of juice into the batter is fine.

Make crumble

In a small bowl, combine 1/2 cup packed light brown sugar, 1/2 cup flour and 1/2 tsp ground cinnamon. Cut in 4 tbsp cold cubed butter with a fork or pastry cutter until mixture forms coarse crumbs.

Top the berries: Sprinkle the crumble evenly over the berry layer. If using, scatter 1 tbs coarse sugar on top for added crunch and sparkle.

Bake: Place the pan on the middle rack and bake for 35–45 minutes, until the top is golden brown, juices are bubbling through in spots, and a toothpick inserted into the cake portion (not directly into a berry) comes out with a few moist crumbs but not raw batter. Rotate the pan halfway through baking if your oven has hot spots.

Cool: Remove from oven and let cool on a rack for at least 20 minutes. The buckle will set as it cools; the center will still be moist but not raw.

Slice or scoop wedges from the pan. Serve warm or at room temperature with a scoop (about 1/2 cup total for 6 servings) of vanilla ice cream or a dollop of whipped cream if desired.

Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat gently in a 325°F oven for 8–10 minutes if preferred warm.