Blueberry-Raspberry Buckle

July 20, 2015

A light, crumbly breakfast cake lends itself to the fresh, tart, sweet blueberries and raspberries. A perfect pairing with your morning coffee!

Cake:
1/2 c. unsalted butter, at room temperature
3/4 c. sugar
1 large egg
1 tsp. vanilla extract
2 c. all purpose flour
1-1/2 tsp. baking powder
1/2 c. milk
3 c. fresh blueberries, patted dry and tossed in flour
2 c. fresh raspberries, patted dry and tossed flour

Streusel:
1 c. all purpose flour
1/4 c. light brown sugar, packed
1 tsp. ground cinnamon
1 tsp. vanilla extract
6 tbsp. unsalted butter, at room temperature

Heat oven to 350°F. Butter and flour a 10-inch springform pan; set aside. In a large bowl, cream together butter and sugar on medium speed (about 3 minutes). Reduce speed to low and beat in egg and vanilla...
See the full directions on my site

Nutritions

Calories
398

Sodium
16mg
0% DV

Fat
15g
24% DV

Protein
6g
12% DV

Carbs
55g
18% DV

Fiber
5g
21% DV

Breakfast Baked