Blueberry & Cherry Buckle With Cornmeal–Poppy Seed Streusel

1. 1

   Heat the oven to 350u00b0F.

2. 2

   Make the streusel topping. Combine the sugar, cornmeal, butter, salt, and poppy seeds in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium-low until it resembles a cookie dough. Gingerly stir in the fruit by hand. Transfer to a small bowl and stick in the fridge or freezer while you make the cake. (No need to clean the standing mixer bowl or paddle-we're about to use both again.)

3. 3

   Grease and flour a 9x9-inch baking pan.

4. 4

   Make the cake batter. Combine the butter, sugars, and lemon zest in the standing mixer. Mix on medium speed, scraping with a rubber spatula as needed, until fluffy. Add the eggs and continue mixing on medium speed, scraping as needed, until fluffy. Add the yogurt and mix until incorporated. Add the baking powder, baking soda, and salt. Mix. Add the cornmeal and poppy seeds. Mix. Add all but 1/4 cup flour and mix on low until almost incorporated. Combine the fruits in a separate bowl and add the remaining 1/4 cup flour. Stir gently to completely coat the fruit. Add this floury fruit to the cake batter and use a rubber spatula to fold in by hand. Don't overmix.

5. 5

   Add the cake batter to the prepared pan and use an offset spatula to spread evenly. Top with the fruity streusel.

6. 6

   Bake for about 1 hour, or until a thin knife inserted in the center comes out clean. Let cool for about 30 minutes in the pan, or until you can touch the pan without burning yourself. Turn out onto a cooling rack to cool completely.

7. 7

   This is best the day it's made.

* Per serving · 4 servings · Values may vary.

No additional tips available.