Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 tsp finely grated lemon zest
- 2 cups (250g) all-purpose flour (or 1:1 gluten-free blend)
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup (120ml) whole milk (or dairy-free milk)
- 3 cups (400g) mixed fresh berries (blueberries, raspberries, blackberries, strawberries)
- 1 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp cold unsalted butter, cubed
- 1/4 cup (50g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1/4 tsp ground cinnamon (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch baking dish with butter or nonstick spray.
- In a medium bowl, combine 1/4 cup flour, 1/4 cup sugar, 1/4 tsp cinnamon, and pinch of salt. Blend in 2 tbsp cold butter until pea-sized crumbs form and chill.
- Toss 3 cups mixed berries with 1 tbsp flour and 2 tbsp sugar; slice strawberries if using.
- In a large bowl, beat 1/2 cup softened butter and 3/4 cup sugar until light and fluffy.
- Beat in 1 egg, 1 tsp vanilla, and 1 tsp lemon zest until combined.
- Whisk together 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt. Alternately add flour mixture and 1/2 cup milk to butter mixture, mix just until combined.
- Gently fold in about 2/3 of the berry mixture with a spatula.
- Spread batter evenly in prepared pan, scatter remaining berries on top, and sprinkle with chilled crumb topping.
- Bake for 45-55 minutes, until a toothpick comes out mostly clean. Cool for at least 20 minutes before slicing.
Notes
Serve warm with vanilla ice cream or whipped cream. Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian