Tri-Berry Cake w/Streusel Topping -

Tri-Berry Cake w/Streusel Topping

(1/3 cup) all-purpose flour
(1/3 cup) packed brown sugar
(1 tsp.) ground cinnamon
(3 Tbsp.) cold butter
(6 Tbsp.) butter, softened
(3/4 cup plus 1 Tbsp.) sugar, divided
(2) eggs
(1 1/2 tsp.) vanilla extract
(2 1/4 cups) all-purpose flour
(2 1/2 tsp.) baking powder
(1/2 tsp.) salt
(1/2 cup) fat-free milk
(1 cup) fresh blueberries
(1 lb.) medium nectarines, peeled, sliced and patted dry (or 16 oz. package frozen unsweetened sliced peaches, thawed and patted dry)
(1/2 cup) fresh raspberries
(1/2 cup) fresh blackberries

Dessert

A delicious blueberry, blackberry and nectarine cake with a brown sugar streusel topping.

About 25 minutes

About 35 minutes

1Preheat oven to 350°F.
2Combine flour, brown sugar and cinnamon in a small bowl. Use 2 knives to cut in cold butter until combined and crumbly. Use an electric mixer to cream together softened butter and 3/4 cup sugar until fluffy.

3Beat in 1 egg at a time, beat in vanilla. In a small bowl, combine flour, baking powder and salt. Alternately beat in dry ingredients and milk to creamed butter, starting and ending with dry ingredients.

4Measure out 3/4 cup batter, set aside. Add blueberries to remaining batter, fold to combine. Pour into greased baking dish. Top evenly with nectarines and 1 Tbsp. sugar.

5Top with teaspoonfuls of reserved batter, raspberries, blackberries and streusel topping.
6Bake 35-40 minutes, or until a toothpick comes out clean. Serve and enjoy.

Serving Size: 1/20 of cake

Amount Per Serving:

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.