Ingredients: |
Ingredients: Streusel:
1 C flour
1/2 C light brown sugar
6 Tbs unsalted butter, melted
1/2 tsp salt
Cake:
1/2 C whole milk
2 eggs
4 Tbs unsalted butter, melted
1 tsp vanilla
1 C flour
1/2 C sugar, divided
1 1/2 tsp baking powder
1 tsp grated lemon zest
1/2 tsp salt
1 C blackberries, cut in half crosswise
1 C blueberries
1 C raspberries, cut in half crosswise
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Directions: |
Directions:Streusel: Stir all ingredients in bowl until mixture forms clumps. Refrigerate until ready to use.
Cake: Preheat oven to 350º. Grease 9-inch round cake pan, line with parchment paper, grease parchment, and flour pan.
In medium bowl, whisk together milk, eggs, melted butter, and vanilla. In large bowl, whisk together flour, 1/4 C cup sugar, baking powder, lemon zest, and salt. Stir milk mixture into flour mixture until just combined.
Toss blackberries, blueberries, and raspberries with remaining 1/4 C sugar in separate bowl until coated. Gently fold half of berry mixture into batter until evenly distributed. Transfer batter to prepared pan and spread to edges of pan. Sprinkle remaining half of berry mixture evenly over top. Crumble streusel evenly over berries.
Bake 50 minutes until top is golden brown and toothpick inserted in center comes out clean. Cool in pan on wire rack 2 hours. Remove to platter. Cut into wedges |
