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A wonderful way to use fresh summer berries. Use frozen berries out of season for the same great results.


  • 2 1/4 cups all-purpose flour, divided use
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2/3 cup granulated sugar
  • 1 Tablespoon lemon zest, finely grated
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 2 cups blueberries (raspberries), fresh or unthawed frozen
  • Topping:
  • 1/3 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1/3 cup all-purpose flour
  • 1/2 cup pecans, finely chopped


  • Preheat oven to 350̊ F. Line a 8-inch square baking pan with foil so the foil extends by 2-inches on two opposite sides. Spray foil with nonstick cooking spray.
  • For the topping: Combine 1/3 cup butter, 1/4 cup granulated sugar, brown sugar, 1/3 cup flour and 1/4 teaspoon salt in the bowl of a food processor. Pulse until mixture forms moist clumps.
  • Transfer mixture to a small bowl, stir in pecans, cover and refrigerate while making cake.
  • For the cake: Sift 2 1/8 cups flour, baking powder, baking soda, 1/4 teaspoon salt and cinnamon into a medium bowl. Set aside.
  • In a large mixing bowl beat 1 cup sugar, lemon zest and 1 cup granulated sugar until light and fluffy.
  • Add the eggs, one-at-a-time, until well combined. Add vanilla.
  • Add the flour mixture alternately with the buttermilk.
  • In a small bowl toss the berries with the remaining flour and fold into the batter.
  • Spoon the batter into the prepared pan and smooth the top. Sprinkle the crumb mixture over the batter, pressing gently so they adhere.
  • Bake until the crumbs on top are golden and a tester inserted into the center of the cake comes out clean, about 50 - 60 minutes.
  • Remove cake, in pan, to a rack to cool completely. Using foil extensions as an aide remove cake from pan.
  • Cut into bars or squares.

Categories: Cake  Dessert  Fruit 
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