Summer means strawberries: Strawberry Buckle

I haven't always been keen on buckles. Mostly because I didn't know what on earth they were or why they were called buckles. Turns out, buckles are single layer cakes with berries or fruit dotted into the batter and baked. The buckled appearance gives it its traditional name. So there.

I have a love affair with all things strawberry AND all things yogurt, so I tweaked a Martha Stewart and Smitten Kitchen recipe and fell in strawberry love this morning. No, really!

The prep was incredibly simple and it served as a breakfast bread for me and the boys in a pinch. It was perfect and the crumb of the cake wasn't too loose or too soggy. Did I say perfect? It was!

Hungry Little Blackbird Strawberry Buckle

1 1/2 cups whole wheat or unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter, at room temperature
1/2 cup sugar
1 large egg
1/2 cup plus 1 tablespoon yogurt (we used Greek and it was fantastic!)
1/2 teaspoon (or more) lemon zest
1 1/4 cups (about 7 ounces) coarsely chopped fresh strawberries

1. Preheat the oven to 350 degrees F. and adjust the oven rack to the middle position. Grease a 9 or 10 inch deep dish pie plate and set aside.
2. Sift together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the butter until creamy. Gradually add 1/2 cup sugar and beat for approximately one minute until well blended. Add the egg and beat for an additional two minutes until light and fluffy. Beat in the yogurt and lemon zest. Do not over mix.
4. Add all of the sifted flour mixture and gently stir in until the batter is just smooth. Pour batter into prepared pie plate.
5.  Add strawberries in single layer and top with a teaspoon or two of granulated sugar.
6. Bake on middle rack for 35-45 minutes until "buckle" in the center is set.

 NOM NOM NOM!

Enjoy the warm weather and stay safe this holiday weekend!