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Lemon Triple Berry Buckle

Lemon Triple Berry Buckle
Adapted from The City Sisters
Makes 9 to 12 servings

Crumb Topping:
1/3 cup granulated sugar
Zest of 1 lemon
½ cup all purpose flour
Pinch of salt
¼ cup (1/2 stick), unsalted butter, cubed, chilled

1 ½ cups plus 2 tablespoons all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon nutmeg
½ teaspoon salt
¾ cup granulated sugar
Zest of 1 lemon
6 tablespoons (3/4 stick) unsalted butter
2 eggs
½ cup buttermilk
2 to 2 ½ cups berries (I used blackberries, raspberries, and blueberries)

1. Preheat oven to 350F. Spray with nonstick cooking spray a 9x9-inch square baking pan. Line with parchment paper, leaving 2-inch overhang on opposite sides. Spray parchment paper with cooking spray; set aside.
2. Make crumb topping: In a medium bowl, rub granulated sugar and lemon zest with your fingers until sugar is moist, and has the consistency of sand. Add flour and salt and stir to combine. Using a pastry cutter or 2 knives, cut in butter until mixture resembles coarse crumbs, with some butter the size of peas and some the size of oatmeal flakes. (Alternately, you can combine the ingredients in a food processor, pulsing to combine.) Place mixture in the fridge to chill while you make the cake.
3. Make the cake: In a large bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt until well combined. In the bowl of an electric mixer, mix together granulated sugar and lemon zest until sugar is moist and sand-like. Add butter, and combine with sugar until mixture is light and fluffy, about 3 minutes. Add eggs, one at a time, mixing until combined, and scraping down the sides of the bowl as needed. Add flour mixture in three additions, alternating with the buttermilk. Remove bowl from the mixer and fold 1 cup of the berries by hand.
4. Spread batter into prepared baking pan. Distribute remaining berries over the top of the batter. Sprinkle chilled crumb topping over the berries. Bake until lightly golden brown, 45 to 50 minutes. Remove from the oven and let cool on a wire rack. Once cooled, using parchment overhang, transfer cake from the pan to a cutting board and cut into slices. Best served the day it’s made, but will keep, well covered for several days. (After the first day, the crumb topping loses its crispness, but is still delicious.)

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