Summer Berry Buckle

cooking.nytimes.com

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

½ cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan

½ cup/100 grams granulated sugar, more for sprinkling

¼ cup/55 grams light brown sugar

3 large eggs, at room temperature

1 tablespoon/5 grams finely grated lemon zest

1 teaspoon/5 milliliters vanilla extract

1 ¼ cups/156 grams all-purpose flour

½ teaspoon fine sea salt

½ teaspoon grated nutmeg

¼ teaspoon baking powder

4 ½ cups summer berries (a mix of blueberries, raspberries, blackberries or use any one kind)

Cinnamon, for dusting (optional)

Confectioners’ sugar, for dusting

Directions at cooking.nytimes.com

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