1/4 cup butter, softened
3/4 cup of sugar
3/4 cup coconut milk, regular milk or a non-dairy milk
2 cups plus 1 tablespoon flour, divided use
Zest of 1 lemon
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup blueberries, fresh or frozen
1 cup diced mangoes, placed in colander to drain while preparing batter
1/3 cup cold butter, diced into small pieces
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Butter and flour 9-inch square or round pan (or use non-stick spray). In a small bowl, whisk 2 cups flour, zest, baking powder and salt.
In a large bowl using a hand beater or standup mixer with paddle attachment, cream the butter and sugar until fluffy. Add the milk and egg; mix well. In a separate bowl, mix flour, lemon zest, baking powder and salt. Blend dry ingredients into wet and incorporate well.
In now empty dry ingredients bowl, coat blueberries in remaining tablespoon of flour. This will prevent them from sinking to the bottom of the cake. Gently fold berries and mangoes chunks into batter using a wooden spoon or spatula.
Make crumble topping by add butter pieces to flour, sugar and spices. With clean hands, blend the mixture so that the butter pieces are made smaller and coated with the dry ingredients. Just like when mixing piecrust ingredients, the mixture will resemble small peas.
Spread cake batter in prepared cake pan, sprinkle topping evenly over batter and bake for 30 minutes. Lower the heat to 325 degrees and bake about another 20 to 25 minutes, or until a toothpick comes out clean.
Serve with whipped cream or vanilla ice cream.
Source: Adapted from SavoringItaly.com by Janet Keeler