MIXED BERRY BUCKLE

 It has been a while since I have shared a recipe from Friend Carol and she may have saved the best for the most recent. August was Keith and Carol's turn at hosting our Tasty Bunch group. After dinner out, we returned to their house for dessert and more conversation. 

We were meeting two weeks later than normal because they had been on vacation in Utah visiting the National Parks in the southeast corner of Utah. We have driven by them several times but never exited the interstate to see them. We still hope to do so. Anyway so it had seemed like a long time since the group had gathered.

For dessert Carol served this delicious Mixed Berry Buckle. She made two thick "cakes" and cut them in very generous servings. She trimmed some of them down a little after Friends Janice and Patricia complained about the size. I didn't say anything because I had decided I was going to cut my piece in half and take half home. Everyone else ate their pieces, but I enjoyed mine that night and the next day too. 

MIXED BERRY BUCKLE

1       stick butter at room temperature

1/2    cup sugar

1/4    cup brown sugar

3       eggs

     *     *     *     *

1       tablespoon lemon zest

1       teaspoon vanilla

     *     *     *     *

1-1/4 cups flour

1/2    teaspoon salt

1/2    teaspoon nutmeg

1/4    teaspoon baking powder

     *     *     *     *

4-1/2 cups berries ( blueberries, blackberries, + raspberries)

Cinnamon and powdered sugar for dusting

Preheat oven to 375 degrees F. Butter two 9 - inch round cake pans.

With mixer beat butter and sugars til smooth and well blended. Add eggs one at a time beating well after each addition. Add zest and vanilla.

In a separate bowl combine flour, salt, nutmeg, and baking powder. Combine both mixtures. Gently fold in berries. 

Spread in pans. Sprinkle lightly with sugar. Bake for 40 to 50 minutes until golden brown. Dust with cinnamon and Powdered sugar. 

Cool before serving. 

Add a scoop of ice cream, if you like.