Raspberry Buckle

In 'Luscious Berry Desserts' by Lori Longbottom

• Ready In: 1 hr 5 mins
• Serves: 9

Ingredients

• Cake

• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 6  tablespoons unsalted butter, at room temperature
• 1⁄2 cup sugar
• 1  large egg
• 1  teaspoon  finely grated lemon zest
• 1  teaspoon pure vanilla extract
• 1⁄2 cup  whole milk
• 1  pint  ripe raspberries

• Topping

• 1⁄3 cup all-purpose flour
• 1⁄4 cup  packed brown sugar
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 cup  cold unsalted butter, cut into small pieces

Directions

1. Preheat the oven to 375°; butter an 8 inch square baking pan.
2. Make the cake: whisk together the flour, baking powder, and salt in a medium bowl; set aside.
3. Beat the butter with an electric mixer on med-high speed in a large bowl until light and fluffy.
4. Gradually add the sugar and beat until light and fluffy.
5. Add in the egg, zest, and vanilla; beat until blended.
6. Stir in the milk with a rubber spatula.
7. Stir the flour mixture into the butter mixture with the rubber spatula; the batter will be very thick.
8. Toss together the raspberries and lemon juice in a small bowl and gently stir into the batter.
9. Transfer to the pan and smooth the top with the rubber spatula.
10. Make the topping: whisk together the flour, brown sugar, and cinnamon in a bowl; cut in the butter with a pastry blender until the largest pieces of butter are the size of small peas.
11. Sprinkle over the batter.
12. Bake for 30-35 minutes, until a wooden pick inserted into the center comes out clean.
13. Cool in the pan on a wire rack for 15 minutes.
14. Cut the buckle into 9 squares and serve warm.