Warm Berry Buckle
A cakey bit of sweet goodness topped with berries and a glorious sugary crispy crust.
Ingredients
For the shortbread cake:
- 1/2 cup butter room temperature
- 3/4 cup sugar
- 1 ea egg
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
For the topping:
- 2 cups berries
- 1/2 cup sugar
- 1/2 cup flour
- 1 tsp ground cinnamon
- 1/4 cup butter
Instructions
- Preheat your oven to 350F, and butter up a 11×7 inch pan.
- In a large bowl, cream together the butter and sugar with a wooden spoon. Once it’s nicely mixed, whip it up a little. Then add the egg and whip the mixture up until it looks nice and fluffy.
- In another bowl, mix together the flour, baking powder, and salt. I usually fluff it up with a fork until it’s all combined – this keeps it light. Gradually add the flour mixture to the creamed butter mixture alternately with the milk until it’s all combined and smooth.
- Spread the batter in the buttered pan. Top with berries so that it’s more or less covered.
- In a small bowl, mix together the half-cup of sugar, the half-cup of flour, and the cinnamon {again, I just fluff it up with a fork}. With that fork or a pastry cutter, cut in the butter until the mixture looks crumbly. Sprinkle it over the top of the berries until everything is pretty well coated.
- Bake for 45 minutes at 350F.
- Cut into squares and serve warm – either alone or with ice cream!