Raspberry Blueberry Buckle recipe
Adapted from Michael Natkin's cookbook Herbavoracious - this is a cookbook worth finding and having!
For the streusel:
Ingredients:
1/2 cup sugar
6 tablespoons AP flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, cold, cut into small pieces
For the cake:
Ingredients:
1 & 3/4 cups whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon sea salt
4 tablespoons unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup whole milk
1 & 1/2 cups fresh raspberries
1 & 1/2 cups fresh blueberries
Directions:
For the streusel:
Whisk the sugar, flour, nutmeg, cinnamon, and salt together in a small bowl
Add the butter and work it into the flower mixture with your fingertips until it resembles course cornmeal. It is OK if there are a few larger bits of butter.
Refrigerate until ready to use
Directions:
For the cake:
Preheat the oven to 350°F
1. Butter a 9 inch Baking pan
2. Wisk together the flour, baking powder, and salt
3. With a stand mixer or handheld mixer, beat the butter, sugar, egg, and vanilla until fluffy, about four minutes
4. Beat in the milk
5. Gradually at the flower mixture and beat on low speed until just mixed. Do not overbeat, as it will make the cake tough.
6. Gently fold in the fruit.
7. Spread the batter in the pan, and sprinkle the streusel evenly over the top
8. Bake until the streusel is browned and a toothpick comes out clean about 40 minutes
Let cool for 20 minutes and serve while still warm
