Buttermilk Berry Crumb Cake
3 Cups All-Purpose Flour
1 ¾ Cups White Sugar
1 Tablespoon Baking Powder
½ Teaspoon Salt
½ Teaspoon Ground Nutmeg
¾ Cup Unsalted Butter, Cut Into 1/2-Inch Cubes
1 Cup Buttermilk
2 Large Eggs, At Room Temperature
1 Tablespoon Vanilla Extract
2 Cups Blackberries (May Use Any Berry In Season)
Step 1 Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square cake pan with enough parchment paper to have overhang on all sides.
Step 2 Mix together flour, sugar, baking powder, salt, and nutmeg in a large bowl until combined. Cut in butter until mixture resembles wet sand. Measure out 1 cup of the crumb mixture to use for the topping, and set aside.
Step 3 Add buttermilk, eggs, and vanilla to the dry ingredients. Mix just until there are no dry clumps of flour remaining. Fold in berries.
Step 4 Pour batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.
Step 5 Place pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 60 to 65 minutes. Allow cake to cool completely in pan before carefully lifting out of the pan using the parchment overhang. Cut and serve. Serves 12