• Streusel
    • 1 cup all-purpose flour
    • ½ cup packed light brown sugar
    • ½ teaspoon table salt
    • 6 tablespoons unsalted butter, melted
  • Berries
    • 5 ounces raspberries
    • 5 ounces blackberries
    • 5 ounces blueberries
    • ¼ cup granulated sugar
  • Batter
    • 1 cup all-purpose flour
    • ¼ granulated sugar
    • 1-½ tsps baking powder
    • 1 teaspoon lemon zest
    • ½ teaspoon table salt
    • 2 large eggs
    • ½ cup whole milk
    • 4 tablespoons unsalted butter, melted
    • 1 teaspoon vanilla


1. Make the streusel: Mix flour, brown sugar, and salt. Add melted butter, and stir until there are no more dry patches. Refrigerate for at least 10 minutes.

2. Preheat oven to 350˚. Halve the raspberries & blackberries, so that they’re approximately the same size as the blueberries.
3. Make the batter: Whisk together the dry ingredients for the cake batter: flour, sugar, baking powder, lemon zest, and the salt. In a separate bowl, stir together the wet ingredients: eggs, milk, melted butter, and vanilla. When it’s fully mixed, stir the wet into the dry, until everything’s smoothly incorporated.

4. Pour remaining sugar into berries, and gently toss; we’re doing this towards the end, so that the berries don’t become mush.

5. Grease the cake pan, and line the bottom with (greased) parchment paper. Dust all surfaces with flour. Gently stir half the berries into the batter, then put batter into cake pan, spreading out evenly. Top buckle with remaining berries, then top everything with refrigerated streusel, breaking it up into medium & smaller pieces by hand in the process.

6. Bake for 50 minutes, or until toothpick inserted in center comes out clean. Allow to cool for 2 hours before serving.


America's Test Kitchen


8 servings