This buttery coffee cake by pastry chef Megan Garrelts is fantastic for breakfast; or, to turn it into a perfect dessert, just add a scoop of ice cream or a dollop of lightly sweetened whipped cream or crème fraîche. You can easily switch it up and make it with blackberries or blueberries. Slideshow:  More Berry Desserts 

Megan Garrelts
Megan Garrelts


Recipe Summary

45 mins
1 hr 45 mins
8 to 10


Oatmeal Streusel


Make the oatmeal streusel
  • Combine all of the ingredients except the oats in a food processor and pulse until coarse crumbs form. Transfer the mixture to a medium bowl and fold in the oats. Refrigerate until ready to use.

Make the cake
  • Preheat the oven to 350°. Grease a 9-by-13-inch cake pan. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the granulated sugar, butter and lemon zest and beat with a hand mixer at medium speed until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time, then beat in the buttermilk and vanilla; the mixture will look curdled. Add the dry ingredients and beat just until incorporated. Spread the batter evenly in the prepared pan, then spread a little of the batter up the sides of the pan all around. Spread the raspberries over the batter and top with the oatmeal streusel.

  • Bake the buckle for about 50 minutes, until the streusel is golden brown and a cake tester inserted in the center comes out clean. Let cool until warm.

  • Dust the buckle with confectioners' sugar and cut into squares. Serve warm or at room temperature.

Make Ahead

The oatmeal streusel can be frozen in a resealable plastic bag for up to 1 month.