Blackberry and Blueberry Buckle Cake Makes 1 8′ inch cake
1 1/3 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter
1/2 cup sugar
1 tsp ground Tahitian vanilla beans or 1 vanilla bean, scraped
zest of 1 lemon
1 large egg
1/2 cup coconut milk
1 1/2 cup blueberries
2 cup blackberries
1/3 cup all-purpose flour
1/2 cup sugar
4 tb unsalted butter, cold, cubed
Preheat the oven to 350 degrees. Butter an 8′ inch baking pan or glass baking dish.
For the buckle topping, combine 1/3 cup of flour, 1/2 cup sugar, and 4 tablespoons of unsalted butter. With your hands rub in the butter until the mixture is crumbly. Refrigerate until ready to top. Combine the flour, baking powder, and salt in a small bowl and set aside.
In a large bowl, using a handheld mixer, beat the sugar, butter, vanilla bean, and lemon zest together until fluffy. Beat in the egg until smooth. Beat in half of the flour mixture and half of the coconut milk, alternating with the flour and milk until completely incorporated. Place half of the mixed berries into the prepared baking dish. Pour the batter over the berries in the dish and then top with the remaining berries, pressing them into place. Sprinkle with the crumb topping and bake for 45 to 1 hour, until a cake tester runs clean. Let cool and serve warm or at room temperature.