Categories: baking
Ingredients
- 2 1/2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/4 cup butter, melted and cooled a bit
- zest of 2 lemons
- 1 cup of raspberries (blackberries, in my case. And I probably used more than a cup.)
- 3 tablespoons large grain sugar
- 1 teaspoon large grain salt (Sea salt works well here.)
Directions
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eheat oven to 400. Grease and flour (or line bottom with parchment paper) one 11″ tart pan. (I used a pie dish that I just buttered. It worked fine.)
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Combine flour, baking powder, sugar and salt in a large bowl. In a separate smaller bowl whisk eggs and buttermilk, then melted butter and zest. Pour the buttermilk mixture over the flour mixture and stir until just combined. Don’t overmix.
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Spoon batter into prepared pan, pushing out to edges. Drop berries across the top. (I squished them in a bit too.) Sprinkle with large grain sugar and then salt. Bake for about 20 to 25 minutes until cake is set and slightly golden.