Ingredients
Scale
Cake
- 1 stick unsalted butter, room temperature
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg
- ½ cup milk (I used skim – use what you love)
- 1 cup blackberries
- 4 cups blueberries
Topping
- 1 cup all-purpose flour
- ¼ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 6 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees F. Butter an 8 or 9 inch round cake pan.
- Make the cake. In a medium bowl, stir together the flour and baking powder. In a large bowl, cream the butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work. Beat in the vanilla and egg.
- Alternately add the milk and flour mixture, beginning and ending with the flour. Mix until just combined. Stir in the fruit and spread into the prepared pan.
- Make the topping. In a medium bowl, stir together flour, sugar, cinnamon, and butter, until combined and clumps of various sizes form. Sprinkle evenly over the cake.
- Bake the cake on a cookie sheet to catch any drips. Bake for 65-75 minutes until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Serve warm or cool completely in pan. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.
Notes
Recipe adapted from Martha Stewart