Sweet summer berries bursting in a tender vanilla crumb cake is this summer’s best Paleo dessert, and in my case, breakfast! I love summer berries and when the farmer’s market’s and local farms are brimming with vine ripened, fresh berries, I definitely make sure I do my part to eat them!  This beautiful berry buckle is on repeat in my house right now and is the best gluten free cake you’ll make.  Pair it with some creamy coconut whipped cream and you’ll have the perfect way to end your warm summer days.

One of my favorite things about this delicious whole food cake is that it is gluten free and dairy free, which makes it the perfect dessert to take to your neighborhood block party or picnic.  It doubles as the tastiest breakfast, I especially love to have mine with a steaming cup of coffee in the morning for a sweet and decadent way to start my day.  Anyway you enjoy it, it is sure to become a family favorite in no time!

Why Berries are So Good For You!

Summer berries are one of the most nutritious foods you can add to your whole food diet.  They are loaded with nutrients, antioxidants, fiber, and so many healthy compounds that support a healthy body and lifestyle.  Here are a few of the many reasons why I love to add lots and lots of berries to my family’s way of eating!

Fiber

One of the healthy benefits of eating berries is that they are full of fiber to support a healthy and optimized digestive tract! They contain both soluble and insoluble fiber:

• Insoluble fiber: Works to keep things moving along and helps with toxin and waste elimination.
• Soluble fiber [1]: Soluble fiber (prebiotics) works to support a healthy microbiome and supports healthy blood sugar regulation.

Antioxidants

Berries are loaded with antioxidants, the powerful compounds found in produce that reduces oxidative stress and cellular damage by neutralizing free radicals that are produced from the natural digestive process and toxin exposure.

• Anthocyanins: These compounds are found in dark blue and black foods and give it their color.  Found to be anti-inflammatory, anti-diabetic, and support a healthy cardiovascular system [2].
• Ellagic acid: A polyphenol antioxidant that has powerful anti-inflammatory benefits.
• Resveratrol: Found to have strong anti-inflammatory, antibacterial, and antifungal properties that support healthy urinary and digest tracts.
• Flavonoids: Phytonutrients that have powerful anti-inflammatory properties that reduce damage from oxidative stress and can prevent diseases like diabetes, dementia, and cancer.
• Vitamin C:  A powerful antioxidant that reduces oxidative stress, improves the absorption of non-heme iron, supports the immune system, and healthy bones [3].

Nutrients

Berries are rich in vitamins and minerals to help keep you healthy!  Food is the most bioavailable form of the nutrients your body needs so eating lots of fresh berries provides you with vitamin B9, K1 and C and several trace minerals such as potassium and magnesium.

So grab some lovely berries and let’s get cooking!

Paleo Summer Berry Buckle Cake Ingredients

Makes 12-16 servings

Buckle Cake

2 cups Organic Almond Flour

1 cup Arrowroot Starch or Tapioca Starch

½ cup Brown Coconut Sugar

1.5 tsp Baking Soda

½ tsp Fine Sea Salt or Pink Salt

½ tsp Ground Cinnamon

½  cup Brown Butter Ghee*, softened

¼ cup Full Fat Coconut Milk

2 Eggs, room temperature

1.5 tsp Pure Vanilla Extract

2 cups Berries (raspberries, blackberries, blueberries)

*Substitute regular Ghee

Topping

1 cup Almond Flour

½ cup Arrowroot Starch or Tapioca Starch

¼ cup Coconut Sugar

½ cup Brown Butter Ghee*, melted

1 tsp Ground Cinnamon

¼ tsp Fine Sea Salt or Pink Salt

Coconut Whipped Cream

*Substitute regular Ghee

How to Make Paleo Summer Berry Buckle Cake

1. Preheat the oven to 325 for Convection or 350 for Conventional

2. Lightly grease a 7″x11″ baking dish with 1 tsp of ghee or pure coconut oil.

3. In a medium bowl add all the dry ingredients and mix well with a fork or whisk to evenly combine.

4. In a large bowl combine the eggs and ghee, whisking well to combine until smooth and creamy.

5.  The the egg mixture, add the pure vanilla and coconut milk and whisk for another 30-seconds to combine.

6. Add the dry ingredients to the bowl with the wet ingredients and mix well.

7. Gently fold in the fruit and then transfer to the greased baking dish.

8. Into the same bowl you used to mix the dry ingredients, add the topping ingredients and mix with a fork until it makes a sandy-ish mixture that sticks when pinched together. 

• If your mixture is too dry, add a little more ghee
• If your mixture is too wet, add a little more almond flour

9. Sprinkle the topping over the cake with and bake for 40-45 minutes

10.  Cool completely on a wire rack before serving with Coconut Whipped Cream!

Enjoy!

Like this Video? Subscribe to my YouTube cooking channel for healthy, whole food recipes! Want to be notified when I post a new video? Click on the bell icon and you’ll get a notification when new recipes are uploaded! Happy Healthy Eating!!

FAQs

Q: Do I have to use an assortment of berries to make a berry buckle?

A: No, use your favorites in any combination!

Q: How long will a Paleo berry buckle keep?

A: I like to keep mine covered in the refrigerator up to 3-4 days. It can also be frozen up to a month.

Q: What is the difference between a berry buckle and a coffeecake?

A: A berry buckle is make with fruit baked in while a coffeecake does not have the fruit inside.

Note: This post contains Amazon affiliate links to the products and kitchen gear I love. If you click on a link and make a purchase, I receive a small commission at no cost to you. Thank you for supporting Almond Milk and Cookies!