Categories: cakes

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

1. Preheat 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.)

2. Combine flour, baking powder, sugar and salt in a large bowl. Set aside.
3. 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 over mix.
4. 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.
5. Bake for about 20 to 25 minutes until cake is set and slightly golden.

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