Name: Summer Berry Buckle
Ingredients: 1 stick butter, at room temperature, plus more for greasing pan; ½ cup granulated sugar, more for sprinkling; ¼ cup light brown sugar; 3 large eggs, at room temperature; 1 tbsp. lemon zest, finely grated; 1 tsp. vanilla extract; 1-¼ cups all-purpose flour; ½ tsp. fine sea salt; ½ tsp. nutmeg, grated; ¼ tsp. baking powder; 4-½ cups summer berries; a mix of blueberries, raspberries, blackberries or use any one kind; Cinnamon, for dusting, optional; Confectioners’ sugar, for dusting

Summer Berry Buckle

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Ingredients

1 stick butter, at room temperature, plus more for greasing pan
½ cup granulated sugar, more for sprinkling
¼ cup light brown sugar
3 large eggs, at room temperature
1 tbsp. lemon zest, finely grated
1 tsp. vanilla extract
1-¼ cups all-purpose flour
½ tsp. fine sea salt
½ tsp. nutmeg, grated
¼ tsp. baking powder
4-½ cups summer berries; a mix of blueberries, raspberries, blackberries or use any one kind
Cinnamon, for dusting, optional
Confectioners’ sugar, for dusting

Instructions

Pre-heat oven to 375°F.
Butter a 9-inch round cake pan.
In the bowl of an electric mixer, add butter, granulated sugar and brown sugar; beat until light and fluffy.
Add eggs one at a time; then add lemon zest and vanilla; mix until combined.
In a separate bowl, combine flour, salt, nutmeg and baking powder; whisk to combine.
Add dry ingredients to egg mixture; mix until just combined.
Gently fold berries into the batter; spread batter in pan and sprinkle lightly with more granulated sugar.
Place in pre-heated oven and bake 40 to 50 minutes, or until top is golden and cake is cooked through.
Remove from the oven and allow cake to cool.
Once cooled, sprinkle with cinnamon, if using, and confectioners’ sugar.

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