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Black and Blue Berry Buckle

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Adapted from Gourmet

Serves 8 to 10
35 minutes preparation time
approximately 60 minutes baking time

For the topping:
1/2 cup brown sugar
1/3 cup unbleached all-purpose flour
1 teaspoon lime zest (from 1 to 2 limes)
4 tablespoons cold, unsalted butter, cut into about 10 pieces

For the batter:
1 1/2 sticks unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 large eggs
3 cups berries
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt

vanilla ice cream for serving (optional)

Preheat oven to 350 degrees. Butter a 9-inch round cake pan.

To make the topping, in a small bowl, mix the brown sugar, flour, and lime zest together with a fork. Add the butter and work it into the flour with your fingers, until the mixture ranges in size from grains of sand to small pebbles. Set aside.

In a large mixing bowl, beat the butter and sugar together until fluffy. Add the vanilla and then the eggs one at a time, beating for a few seconds after each egg.

In a measuring cup or small bowl, whisk together the flour, baking powder, and salt. Add it to the sugar-butter mixture all at once, and beat until it is just combined. Gently fold in the berries with a rubber spatula.

Pour the batter into the cake pan and level it with the spatula. Sprinkle the streusel over the top. Bake until a toothpick comes out clean, 55 to 60 minutes. Serve warm or at room temperature.


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