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Raspberry-Blueberry Buckle
From Farm Where Life is Good
<p>After you’ve eaten as many berries as possible out of hand, it’s time to do something else with them. Strawberries are delicious and all, but I like this buckle because the raspberry/blueberry flavor is a little different. Good colors for the Fourth of July too!</p>Source: "Herbivoracious" by Michael Natkin (Entered by Kathy Rausch)
Serves: 8
Vegetarian!
Ingredients
1/2 cup
sugar
6 Tbsp
flour
1/4 tsp
nutmeg
1/4 tsp
cinnamon
1/2 tsp
kosher salt
4 Tbsp
butter, cold and cut into small pieces
1-1/2 cups
flour (can use whole wheat)
2 tsp
baking powder
1 tsp
kosher salt
4 Tbsp
butter, at room temperature
1 cup
sugar
1
egg
1 tsp
vanilla extract
1/2 cup
whole milk
1-1/2 cups
fresh raspberries
1-1/2 cups
fresh blueberries
Step by Step Instructions
- For streusel: In a small bowl, whisk together sugar, flour, nutmeg, cinnamon and salt. Add cold butter and, using your fingers, work it into flour mixture until it resembles coarse cornmeal. Refrigerate until ready to use
- For cake: Preheat oven to 350 degrees. Prepare 9-inch-square baking pan.
- In a medium bowl, whisk together flour, baking powder and salt. Using an electric mixer, beat butter, sugar, egg and vanilla extract until fluffy. Add milk and mix until fully incorporated. Reduce speed to low and gradually add flour mixture until just incorporated; do not overmix. Fold in raspberries and blueberries.
- Spread batter into prepared pan and sprinkle streusel evenly over the top. Bake until streusel is browned and a toothpick comes out clean, about 40 minutes. Remove pan to a wire rack and cool for 20 minutes. Serve warm.