Blueberry (or Blackberry) Kuchen

FOR THE CAKE:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• zest of 1 small lemon
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 2/3 cup milk
• 1/4 cup butter, melted
• 1 egg, room temperature, beaten
• 2 teaspoons vanilla extract or vanilla paste
• 3 cups fresh or frozen blueberries or blackberries (thaw and drain if using frozen)

FOR THE TOPPING:

• 3/4 cup granulated sugar
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 1/2 cup all-purpose flour
• 1/4 cup butter, melted

1. Preheat oven to 350°F.
2. Prep your baking pan by either using baking spray or lining it with parchment paper and then spraying that with cooking spray. Use enough spray because if you don’t the cake won’t come out of the pan when you try to cut it.
3. Combine flour, sugar, baking powder, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Add milk, butter, egg, and vanilla and beat for 2 minutes.
4. Pour batter into a prepared 9”x13” baking dish and scatter blueberries or blackberries on top. You can use fewer berries, but I just love them, so I use plenty.
5. Combine all topping ingredients in a bowl and combine with a fork or pastry cutter until a crumbly mixture forms. Fluff topping and top cake with mixture.
6. Bake for 40-46 minutes or until crumb topping is just beginning to brown. Allow cooling for 30 minutes before cutting into 12 squares.

I would have posted a pix, but someone got to it before I could take it! Not enough left so will try again. Berries are in season so it won’t be a hardship.