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1
Adjust a rack one-third up from the bottom of the oven; preheat oven to 350.
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2
Butter an 8-inch square pan and dust it all over with fine, dry bread crumbs or with toasted or untoasted wheat germ.
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3
Invert pan over paper, and tap lightly to shake out excess; set aside.
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4
Wash the berries and let drain.
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5
Sift together the flour, baking powder, cinnamon, nutmeg, and salt; set aside.
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6
In the small bowl of an electric mixer, beat the butter until it is soft.
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7
Beat in the vanilla and 3/4 cup sugar; beat in the egg.
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8
Then on low speed, add half of the sifted ingredients, then the milk, and then the remaining sifted ingredients, beating only until incorporated.
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9
Remove the bowl from the mixer and stir in the grated lemon rind.
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10
Turn into prepared pan and smooth the top.
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11
In a bowl, toss the berries gently with the remaining 3 tablespoons sugar; spoon the berries evenly over the top of the cake.
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12
Bake for 45-50 minutes, until the top is lightly browned and the cake barely begins to come away from the sides of the pan.
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13
If you wish, after the cake is baked, sprinkle it lightly with crystal sugar or granulated sugar and place under a preheated broiler for only a minute or so (watch it carefully) to darken and glaze the top a bit more.
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14
Cool slightly in the pan; then cut into squares and serve warm.
