Posted by The Lunchbox Tree
1 c. flour
1 1/4 c. sugar, divided, plus a few spoonfuls
1 t. baking powder
1/2 t. baking soda
4 tablespoons unsalted butter, melted
2-3 T. buttermilk
1 lb. fresh raspberries
1 lb. fresh blueberries (I strongly recommend the smaller wild variety)
1 t. finely grated lemon zest
1 T. lemon juice
Preheat oven to 350 degrees. In a 2-quart casserole dish, mix 3/4 cup sugar, lemon zest, and lemon juice with the raspberries and blueberries, and let sit for 30 minutes to 1 hour.
In a medium-sized mixing bowl, combine flour, 1/2 cup sugar, baking powder, and baking soda. Add the melted butter, and use a fork to stir together. Stir in buttermilk one tablespoon at a time, until mix is slightly crumbly.
Take the dough and place bite-sized pieces evenly over the berry mixture. (There's no need to be a perfectionist with this step; I usually just use my fingers and pinch off small clumps of the dough.) Then, sprinkle a few spoonfuls of sugar over the dough.
Bake for 1 hour, or until topping is golden brown. Let cool for 20 minutes; can be served warm, room temperature, or placed into the refrigerator and served cold.