Mulberry Buckle

Servings: 6 servings

Master recipe uses blackberries instead of mulberries.



Combine 1/4 cup butter, 1/2 cup sugar, 1/3 cup flour and cinnamon. Mix until crumbly. Cream remaining butter and sugar well; beat in egg. Sift remaining flour, baking powder and salt together; add to creamed mixture alternately with milk. Stir in vanilla. Spread batter into greased and floured 7 inch pan. Scatter mulberries over batter; sprinkle crumb mixture over mulberries. Bake at 375 degrees for 45 minutes. Serve with whipped cream if desired.