Cherry Buckle is seriously an amazing summer dessert. Not just because of the wonderful taste, but because you’ll get to use fresh summer fruits, like these sweet cherries.

Ingredients //
- 1 stick butter room temperature
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 3/4 cups fruit (or 1 pint)

Instructions //
How gorgeous are these cherries? When I saw them at the farm stand I knew that I had to make something delicious with them.
Step 1:
Pit these little babies. I use a cherry pitter. Which is also very handy to pit olives. I got mine at Williams-Sonoma. I did not see this exact one on their site, but it is the same idea. Here are some others.


Step 2:
On to the batter. Cream together butter and sugar until very light and fluffy. About 3 minutes.

Step 3:
Add the eggs one at a time until well mixed.

Step 4:
Add the remaining ingredients until just combined.


Step 5:
Add the cherries to a buttered, 2 quart baking dish.

Step 6:
Cover the cherries with the batter.

Step 7:
Bake at 350 degrees for 45 to 50 minutes.
Step 8:
It will come out all beautiful and golden brown. Let it cool for about 15-20 minutes before serving.

Step 9:
Serve with a dusting of powdered sugar. Or my favorite way, with a scoop of vanilla ice cream.

Tips & Tricks //
- If baking from frozen, add about 10 to 15 minutes extra cooking time.
- Enjoy the best that the fruit stand has to offer and make about 10 different kinds of this buckle. You will be a popular person with whomever you make it for.

Why the Cherry Buckle Is The Perfect Summer Dessert //
When the summer fruit starts arriving at the fruit stand I cannot help myself, I have to make a buckle. I love this simple and rustic dessert. It is a great recipe to have in your arsenal because you can use any kind of fruit that you happen to have around, I always have the ingredients in my pantry and it freezes like a dream. When I make one, I usually make another to keep in the freezer for another night. I buy a few foil pans and wrap them well and they keep for a few months. Blueberries, raspberries, peaches, apricots, nectarines, all are delicious in the buckle.

Why is it Called a Buckle?
I don’t really know. I looked it up and the difference between cobbler, buckle, betty, and grunt are sort of unclear. Buckles usually have a cake-like layer. Some have a crumb topping and in this case, not. Although, it did give me an idea to add a crumb topping like the one that I used for my Meyer Lemon Crumb Cake recipe. How delicious would that be? I topped this buckle with my brown sugar ice cream. A scoop of vanilla ice cream or some fresh whipped cream would be heavenly on this also.
I should also mention that this make a delicious breakfast. Not that I would know, of course.

Cherry Buckle
Ingredients
- 1 stick butter room temperature
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 3/4 cups fruit or 1 pint
Instructions
- Pit these little babies. I use a cherry pitter. Which is also very handy to pit olives. I got mine at Williams-Sonoma. I did not see this exact one on their site, but it is the same idea. Here are some others.
- On to the batter. Cream together butter and sugar until very light and fluffy. About 3 minutes.
- Add the eggs one at a time until well mixed.
- Add the remaining ingredients until just combined.
- Add the cherries to a buttered, 2 quart baking dish.
- Cover the cherries with the batter.
- Bake at 350 degrees for 45 to 50 minutes.
- It will come out all beautiful and golden brown. Let it cool for about 15-20 minutes before serving.
- Serve with a dusting of powdered sugar. Or my favorite way, with a scoop of vanilla ice cream.
Tara
Saturday 13th of August 2022
Have you ever tried making it a cherry chocolate buckle?
BakedBree
Monday 15th of August 2022
Hi Tara, I haven't tried but I don't see why it wouldn't work! Let me know how it goes :)
Jennifer
Thursday 7th of July 2016
Do you refrigerate it or set it out on the counter? How long does it keep?
bakedbree
Friday 8th of July 2016
Usually on the counter. Maybe a day or two? I keep it in the fridge if it hasn't been eaten the first day.
Heather
Thursday 7th of July 2016
Do I understand that you freeze the uncooked batter rather than freezing a baked buckle? Thanks!
bakedbree
Friday 8th of July 2016
I do. I have done both, but I prefer to freeze the batter.
Mindy
Thursday 20th of June 2013
Thanks for the recipe! I made this last night - I got a bit carried away with the cherries and peaches at my Farmer's Market so this was the perfect solution for all that gorgeous fruit. My husband also loved it - thanks for the great instructions, as always! :)
bakedbree
Monday 24th of June 2013
You are welcome! This freezes really well too. You can make a few and pull them out later.
Emily
Friday 14th of June 2013
Can I use Frozen Cherries? We picked cherries last year and froze a bunch! So it's all I have on hand. Any suggestions for thawing them? They tend to create a lot of juice once there unthawed.
bakedbree
Sunday 16th of June 2013
Of course! I'd thaw them first.