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Blackberry Apricot Buckle Cake

Course Dessert
Cuisine American
Keyword cake
Total Time 1 hour 30 minutes
Servings 12
Author Cherry on My Sundae


  • 1 cup blackberries (6 ounces)
  • 3 semi-firm apricots
  • 3 tablespoon brown sugar
  • ½ teaspoon cinnamon
  • 1 ¼ cups all-purpose flour (187 grams)
  • ¾ cup granulated sugar (150 grams)
  • ½ cup finely ground hazelnut flour (56 grams)
  • 1 ½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • pinch of nutmeg
  • 1 teaspoon vanilla
  • 1 cup buttermilk (250 ml)
  • 1 large egg
  • ¼ cup butter (57 grams)
  • cup chopped hazelnuts
  • powdered sugar for dusting


  • Preheat oven to 350 degrees F.
  • Slice the apricots in half and each half into 3 wedges for a total of 6 wedges per apricot. Toss the apricots and blackberries with the brown sugar and cinnamon and set aside for 15 minutes.
  • Combine the dry ingredients for the cake including the flour, sugar, ground hazelnuts, baking powder, salt, cinnamon, and nutmeg.
  • Whisk together the vanilla, buttermilk, and egg until well combined. Add the wet ingredients to the dry, stirring just until combined.
  • Melt ¼ cup butter in a 10-inch cast iron pan over medium heat. Continue to heat the butter until it turns golden brown and smells nutty, about 3-4 minutes. Remove from heat and pour the cake batter into the center of the pan, letting the butter surround the batter.
  • Arrange the fruit on top of the cake and sprinkle the chopped hazelnuts on top. Bake the blackberry apricot buckle for 45 minutes - 1 hour or until a toothpick inserted in the center comes out clean. Let cool and dust with powdered sugar before serving.