Raspberry Buckle

Directions

1. 1
   Preheat the oven to 375°; butter an 8 inch square baking pan.
2. 2
   Make the cake: whisk together the flour, baking powder, and salt in a medium bowl; set aside.
3. 3
   Beat the butter with an electric mixer on med-high speed in a large bowl until light and fluffy.
4. 4
   Gradually add the sugar and beat until light and fluffy.
5. 5
   Add in the egg, zest, and vanilla; beat until blended.
6. 6
   Stir in the milk with a rubber spatula.
7. 7
   Stir the flour mixture into the butter mixture with the rubber spatula; the batter will be very thick.
8. 8
   Toss together the raspberries and lemon juice in a small bowl and gently stir into the batter.
9. 9
   Transfer to the pan and smooth the top with the rubber spatula.
10. 10
    Make the topping: whisk together the flour, brown sugar, and cinnamon in a bowl; cut in the butter with a pastry blender until the largest pieces of butter are the size of small peas.
11. 11
    Sprinkle over the batter.
12. 12
    Bake for 30-35 minutes, until a wooden pick inserted into the center comes out clean.
13. 13
    Cool in the pan on a wire rack for 15 minutes.
14. 14
    Cut the buckle into 9 squares and serve warm.