• Preheat oven to 350°F.
• Line a 9” round pan or skillet with parchment paper.
• In a small bowl combine the flour, baking powder and salt; set aside.
• In the bowl of a stand mixer cream the sugar and butter.
• Add egg and lemon zest and beat until fluffy.
• Add the dry ingredients to the wet, alternating with the buttermilk. Don’t over-mix.
• Gently fold in the berries, reserving some for the top.
• Spread the mixture in the pan and sprinkle the remaining berries over the top.

For the Topping

• Combine all the topping ingredients in a small bowl and mix until crumbly. Sprinkle over the batter and bake 40-45 minutes or until a toothpick comes out clean. Recipe inspired by Diane Morrisey