Black & Blue Buttermilk Buckle

Black & Blue Buttermilk Buckle
Rebecca Gordon of Buttermilk Lipstick
makes 12 servings

1 recipe Lemon-Cornmeal Streusel
1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup plus 2 Tbsp whole buttermilk
2 Tbsp fresh lemon juice
1 tsp vanilla extract
1 3/4 cups ap flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
1 1/3 cups fresh blueberries
1 {6-oz} package fresh blackberries

Preheat the oven to 350 degrees.

Prepare the Lemon-Cornmeal Streusel.
Chill in the refrigerator until ready to use.

Cream the butter & the sugar with an electric stand mixer on Medium speed
until light & airy, about 5 minutes.

stop the mixer on occasion & scrape down the sides of the bowl with a rubber spatula

Add the egg & blend on Low speed just until combined.

Stir together the buttermilk, the lemon juice & the vanilla. Set aside.
Whisk together the flour, the baking powder, the baking soda & the salt in a small bowl.
Add the flour mixture to the butter mixture alternately with the buttermilk mixture.
Blend on Low speed after each addition until thoroughly combined.
Do not over mix.

Fold the fresh blueberries into the cake batter.
Generously coat a 10-inch cast iron skillet with cooking spray.
Spread the batter into the skillet.

Sprinkle the top with the blackberries, pressing lightly into the batter.
Sprinkle with the Lemon-Cornmeal Streusel, pressing gently over the batter.

Bake for 55 to 60 minutes or until a wooden pick tests clean.
Let stand for 10 minutes & dive in or cool completely to cut into wedges.

Lemon-Cornmeal Streusel
makes enough for 1 {10-inch} cake

1/2 cup sugar
6 Tbsp ap flour
2 Tbsp plain yellow cornmeal
1/2 tsp lemon zest
3 Tbsp cold butter, cut into pieces

Combine the flour, the sugar, the cornmeal & the lemon zest in a small bowl.
Cut the butter into the flour mixture with a pastry blender
or pinch through your fingers until sandy in texture.
Use as directed.