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1
Preheat your oven to 375 F
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2
Prepare the streusel topping.
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3
In a small bowl, with a pastry cutter/fork/your fingers, smoosh (that's the technical term) butter, flour, salt, sugar, and cinnamon until everything is well combined.
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4
Keep cool in the fridge.
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5
In a medium bowl, sift the flour, salt, and baking powder together.
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6
In a third bowl, cream butter and sugar with a stand/hand mixer until it is pale and fluffy.
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7
Add one egg at a time, beating each thoroughly before adding the next.
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8
Add half of the dry ingredients and beat thoroughly.
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9
Then add the buttermilk and vanilla. Beat until smooth.
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10
Lastly, add the rest of the dry ingredients and the grapes and blueberries.
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11
With a spoonula fold everything together, careful not to overmix or burst any of the berries, although a few berries bursted won't break the bank.
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12
Line the bottom of a 9x9 inch pan with parchment or aluminum foil while the excess hangs over the sides.
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13
Butter (and flour if you wish) and pour the batter in. The batter will be thick but you should be able to smooth it out.
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14
Sprinkle the reserved streusel topping across the top and bake for about 40-50 minutes, or until a toothpick inserted in the center comes out clean.
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15
When it has been cooling for at least 15 minutes, you can take a knife and loosen the sides, making sure everything is detached before unmolding it.
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16
Serve with coffee, whipped cream, or ice cream. And as always, Chow!
