BLUEBERRY-RASPBERRY BUCKLE

BLUEBERRY-RASPBERRY BUCKLE image

Yield cake

Number Of Ingredients 17

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For Streusel Topping:
1/2 cup sugar
6 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher salt
4 tablespoons cold butter, cut into small pieces
For the Cake:
1.75 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon Kosher salt
4 tablespoons soft unsalted butter
1 cup sugar
1 large egg
1 teaspoon vanilla
1/2 cup milk
1.5 cups fresh raspberries, rinsed and patted dry
1.5 cups fresh blueberries, rinsed and patted dry

Steps:

For the Streusel: Mix all ingredients except the butter in a small bowl. Add the butter and work it into the flour mixture with your fingertips until it looks like coarse cornmeal, just like when making a pie crust. It is fine if there are a few larger bits of butter. Refrigerate until ready to use. For the cake 1. Preheat oven to 350. Butter a 9x9 baking pan. 2. Whisk together the flour, baking soda and salt. 3. In a mixer, beat the butter, sugar, egg and vanilla until fluffy. 4. Beat in the milk. 5. Gradually add the flour mixture and combine gently until just mixed, like you would for pancake batter. 6. Gently fold in the fruit. It will seem too much fruit. 7. Pour the batter in the pan, and sprinkle on the streusel top evenly. 8. Bake until browned and a toothpick comes out clean, about 40 minutes. 9. Let cool for 20 minutes and serve while still warm, with vanilla ice cream, yes.