Mulberry Buckle Coffeecake

This recipe comes from our friend Sarah at Livable Acres. Few things take us back to childhood like warm desserts with fresh fruits. Enjoy this coffee cake made with your favorite fresh-picked Kansas mulberries, raspberries, blueberries, or even strawberries! (We made it for a recent family gathering, it is crowd approved.)

Ingredients:

Streusel

1/3 cup sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon salt
4 tablespoons butter (room temperature)

Cake

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
4 tablespoons butter (room temperature)
1 egg
1 teaspoon vanilla extract
1/2 cup milk
2 cups mulberries (stems can be left on)

Cooking:

Set oven to 375°F and lightly grease an 8" to 9" cake pan. If you use an 8" square pan or round pan, make sure it's at least 2" deep.
Make the streusel topping: Mix sugar, flour, cinnamon, and salt in a small bowl. Cut with a fork, knives, or pastry blender until it reaches a crumbly state. Set aside.
Make the cake: Blend flour, baking powder, and salt together in a medium-sized mixing bowl.
In a separate bowl, beat together sugar, butter, egg, and vanilla.
Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add mulberries. Stir only enough to blend.
Pour the batter into the prepared pan. Sprinkle the streusel topping over the batter.
Bake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.
Remove the cake from the oven, and cool for 10 minutes. Serve right from the pan.