Mixed Berry Buckle

A blackberry and raspberry buckle with a streusel topping.

For the Cake:
1/4 cup (4 tablespoons) unsalted butter, softened at room temperature
1 large egg
3/4 cups sugar
1 tsp. vanilla extract
2 cups all-purpose flour (I used King Arthur Flour)
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1 cup fresh raspberries
1 cup fresh blackberries

For the Streusel Topping:
1 cup all-purpose flour (I used King Arthur Flour)
1 cup packed brown sugar
1 tsp. ground cinnamon
1/8 tsp. salt
1/2 cup (8 tablespoons) unsalted butter, cut into small pieces

View the full recipe at Floating Kitchen →