Author Notes
I adapted this recipe by adding almond flour to the batter and a mix of berries. It's worth the extra effort because the end result is a moist, sweet treat loaded with summer fruit. —almacucina
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Ingredients
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1/2 cup
whole wheat pastry flour
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1/2 cup
all purpose flour
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1/2 cup
almond flour
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1 teaspoon
baking powder
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1/4 teaspoon
salt
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1/2 teaspoon
cinnamon
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1 cup
raw cane sugar
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1/4 cup
light brown sugar
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1/2 cup
cold butter, cut into small pieces
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1
egg
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1 teaspoon
vanilla extract
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1/2 cup
milk
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1 pound
mixed berries (blues, blacks and raspberries)
Directions
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Preheat oven to 350 degrees. Butter and flour a nine by nine inch baking pan.
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In a large bowl whisk together all the dry ingredients. Cut in the butter pieces with a pastry cutter, two forks or your hands until mixture is crumbly. (Or you could also use a food processor.) Set aside 1/2 cup of mixture.
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In a small bowl whisk together egg, milk and vanilla and add to large bowl of dry mixture, gently folding it in just until combined.
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Pour the batter into prepared pan and evenly distribute berries on top. Top berries with reserved flour mixture. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
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