2 cups all-purpose flour plus 2 tablespoons
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup white sugar
1/2 cup milk
1 pint blueberries
2 handfuls raspberries
1/3 cup all-purpose flour
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
¾ cup slivered almonds, crushed
Preheat oven to 375 degrees F. Grease and flour a 9 inch pan. Heather used Bakers Joy (non-stick baking spray with flour) and it worked great. Sprinkle 2 tablespoons flour over berries and toss to lightly coat. This prevents the berries from sinking to the bottom of the pan.
Sift together the flour, baking powder and salt. Set aside.
In a large bowl, whisk together the oil, sugar, and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Batter will be thick. It is important that you do not over mix. Fold in the berries. Pour batter into prepared pan.
Prepare topping. In a bowl, combine 1/3 cup flour, cinnamon, and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs. With your hands, crush slivered almonds over topping mixture and toss to incorporate. Evenly cover batter with topping.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for at least 10 minutes before removing from pan. Cool another 20 minutes.