Raspberry Blueberry Crumb Cake

• Vegetarian

• Produce

  • 2 cups Blueberries, fresh
  • 1 Lime, Juice of
  • 1 Lime, Zest of
  • 2 cups Raspberries, fresh

• Baking & Spices

  • 2/3 cup Brown sugar, packed
  • 1/2 tsp Cinnamon
  • 1 tbsp Cornstarch
  • 3 1/2 cups Flour
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1/2 cup White sugar

• Dairy

  • 1 1/2 cup Butter, unsalted

Found on yummyaddiction.com

Ingredients

• 2 cups fresh blueberries
• 2 cups fresh raspberries
• ½ cup white sugar
• 1 tablespoon cornstarch
• juice of 1 lime
• 1 cup unsalted butter, at room temperature
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• zest of 1 lime
• ¼ teaspoon salt
• 2½ cups all-purpose flour
• 1 cup all-purpose flour
• ½ teaspoon cinnamon
• ⅔ cup brown sugar, packed
• ¼ teaspoon salt
• ½ cup unsalted butter, cut into pieces

Directions

• Preheat the oven to 375 degrees. Grease or line a 9-inch square baking pan with parchment paper. Set aside.
• The Filling. In a large bowl, stir together the sugar, cornstarch and lime juice. Carefully stir in the blueberries and raspberries. Set aside.
• The Crust. In a large bowl, beat together the butter, sugar, vanilla, lime zest and salt, until creamed. Slowly mix in the flour until combined and the dough starts to turn into a ball. Evenly distribute the dough over bottom of prepared pan and press lightly to hold in place. Spread the berry mixture over the bottom crust.
• The Topping. In a medium bowl, combine the flour, cinnamon, sugar and salt. Use a pastry cutter or your fingers to cut in butter until mixture forms coarse crumbs. Sprinkle the topping evenly over the berry mixture and bake for 50-55 minutes, or until the top is a light golden brown. Remove from the oven and allow to cool for 30 minutes on a wire rack. Transfer to the refrigerator to chill for 2 hours before cutting into bars (otherwise it will get messy).