6 oz softened butter (note two uses within recipe)
1/2 cup brown sugar
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 1/2 cups flour (note 2 uses within recipe)
3/4 cup sugar
1 teaspoon vanilla
1 zested lemon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 cups berries
1/2 cup milk
To make topping: Combine 3 ounces softened butter and brown sugar together by hand. Add ginger and cinnamon, mix to combine. Add 1/2 cup flour, mix to combine. Refrigerate.
Preheat oven to 375 degrees.
Prepare 9x13 inch pan with non-stick spray.
Combine remaining 2 cups flour, baking powder, and salt in a medium bowl. Cream remaining 3 ounces softened butter and sugar in a large bowl. Add egg, vanilla, and zest. Mix until combined. Add half of the dry ingredients and mix until combined. Add half of the milk and mix until combined. Repeat with remaining dry ingredients and milk.
Fold half of the berries into the batter. Spread batter into prepared pan. Top with remaining berries. Remove topping from refrigerator and crumble on top of the buckle.
Bake for 35 minutes or until cake springs back when lightly touched in center.
**Recipe from Cooking School of the Rockies**