Ingredients
Units
Scale
The Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 4 tablespoons unsalted butter, cold
The Buckle
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup whole milk
- 1 cup + 1/2 cup blueberries
- 1 cup raspberries
Instructions
- Grease an 8″x8″ baking pan and line with parchment paper. Preheat the oven to 375° F.
- In a small bowl, add the ingredients for the streusel topping and cut in the cold butter with a pastry cutter or fork until it comes together in a wet sand-like mixture. Set in the fridge while preparing the cake.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs, vanilla extract, and almond extract and mix on low until combined. Scrape down the sides of the bowl as needed.
- With the mixer on low, slowly add the milk. Add the dry ingredients and mix until just combined.
- Gently mix in 1 cup of the blueberries and 1 cup of the raspberries by hand with a spatula.
- Pour the batter into the baking pan. Evenly top with the streusel topping. Then sprinkle the last 1/2 cup of the blueberries on top.
- Bake for around 45 minutes or until a toothpick inserted in the center comes out clean.