Ingredients
2 cups all-purpose flour1 cup sugar1/2 cup packed brown sugar1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt1 cup buttermilk2/3 cup butter or margarine, melted2 large eggs, beaten1 cup fresh or frozen raspberries or blueberriesTOPPING:1/2 cup packed brown sugar1/2 cup chopped nuts1 teaspoon ground cinnamon
Preparation
In a large bowl, combine flours, sugars, baking powder, baking soda, cinnamon and salt. In a separate bowl, combine buttermilk, butter and eggs; add to dry ingredients and mix until well blended. Fold in berries. Pour into a greased 13-in. x 9-in. baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate several hours or overnight. Uncover and bake at 350° for 45-50 minutes or until cake tests done.
