Baking has been none existent for the last couple months so it felt good to whip up some raspberry streusel yesterday. We had a nice Sunday at home, being productive but still spent some time relaxing in the sun. We got a hammock off of our wedding registry to while J got that set up I got busy in the kitchen.
This raspberry streusel turned out really good. It’s not too heavy, not too sweet, actually rather light. And the raspberries give it a tarty kick. If you’re not a raspberry fan, it can also be made with blueberries and boysenberries. Here’s what you do:
4 tbsp butter at room temperature
6 tbs sugar
1 tsp vanilla
2 tsp grated orange zest
1 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 c buttermilk
1 1/2 c raspberries (or blue berries, boysenberries)
1/4 c flour
1/4 c sugar
2 tbsp butter
1 tsp cinnamon
Preheat over to 350 degress. Grease and flour 9 inch pie pan.
Cream butter and sugar in a large bowl. Add egg, buttermilk, orange zest and vanilla and beat well. In a separate bowl combine flour, baking soda, baking powder and salt. Add this dry mixture to the wet mixture and mix until smooth. Mix in the berries and spread in the prepared pan. Mix streusel topping ingredients until crumbly and sprinkle over the berry mixture.
Bake for 45 minutes. Serve warm. Enjoy!