2 Tbsp. PLUS 1/4 cup Brummel & Brown Organic Buttery Spread
1/3 cup firmly packed light brown sugar
2 cups raspberries
1 cup blackberries
1 1/3 cups all-purpose flour
2 tsp. baking powder
2/3 cup sugar
1 tsp. vanilla extract
1 tsp. grated lemon peel
2/3 cup milk
Preheat oven to 350°. Thoroughly wash berries and set aside to dry. Coat 9-inch round cake pan with non-stick cooking spray. Melt 2 Tbsp. Brummel & Brown Organic Buttery Spread and combine with brown sugar in small bowl. Crumble mixture over bottom of prepared pan and pat into an even layer. Evenly top with berries; set aside.
Combine flour with baking powder in medium bowl; set aside. Beat sugar with remaining ¼ cup spread in large bowl with electric mixer until creamy. Beat in egg. Alternately beat in flour mixture and milk until blended. Pour over berries.
Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Cool 5 minutes on wire rack; invert onto serving plate. Serve warm or at room temperature and dust with confectioners’ sugar if desired right before serving.
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