These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Raspberry-Blueberry Buckle

From Farm Where Life is Good

<p>After you&#8217;ve eaten as many berries as possible out of hand, it&#8217;s time to do something else with them. Strawberries are delicious and all, but I like this buckle because the raspberry/blueberry flavor is a little different. Good colors for the Fourth of July too!</p>
Source: "Herbivoracious" by Michael Natkin (Entered by Kathy Rausch)
Serves: 8

1/2 cup sugar
6 Tbsp flour
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp kosher salt
4 Tbsp butter, cold and cut into small pieces
1-1/2 cups flour (can use whole wheat)
2 tsp baking powder
1 tsp kosher salt
4 Tbsp butter, at room temperature
1 cup sugar
1 egg
1 tsp vanilla extract
1/2 cup whole milk
1-1/2 cups fresh raspberries
1-1/2 cups fresh blueberries

Step by Step Instructions
  1. For streusel: In a small bowl, whisk together sugar, flour, nutmeg, cinnamon and salt. Add cold butter and, using your fingers, work it into flour mixture until it resembles coarse cornmeal. Refrigerate until ready to use
  2. For cake: Preheat oven to 350 degrees. Prepare 9-inch-square baking pan.
  3. In a medium bowl, whisk together flour, baking powder and salt. Using an electric mixer, beat butter, sugar, egg and vanilla extract until fluffy. Add milk and mix until fully incorporated. Reduce speed to low and gradually add flour mixture until just incorporated; do not overmix. Fold in raspberries and blueberries.
  4. Spread batter into prepared pan and sprinkle streusel evenly over the top. Bake until streusel is browned and a toothpick comes out clean, about 40 minutes. Remove pan to a wire rack and cool for 20 minutes. Serve warm.