Mixed Berry Crumb Cake
Place butter in 2-cup/500 mL Micro Pitcher Set and microwave on high power 20 seconds or until melted. In medium bowl, combine melted butter, sugars, seasoning blend, salt and cake flour. Stir set aside.
Preheat oven to 350° F/175° C. In 1-cup/250 mL Micro Pitcher Set, warm raspberry preserves by microwaving on high power 20-30 seconds. Place blueberries in medium bowl. Pour warm preserves over berries; set aside.
Use room temperature butter to coat UltraPro 3.5-Qt./3.3 L Lasagna Pan, set aside. In 2-cup/500 mL Micro Pitcher Set, microwave 3/4 cup butter on high power 1 minute or until melted. Pour into base of Power Chef® System, set aside to cool. In medium bowl, combine flour. baking soda, salt and sugar; set aside. Add buttermilk and eggs to melted butter in Power Chef® base fitted with the paddle attachment. Replace cover and pull cord 3-4 times to mix. Gradually add flour mixture to liquids in base of Power Chef® System, pulling 3-4 times to mix. Pour batter into lasagna pan. Spoon berry mixture over cake batter, followed by topping mixture. Bake 35-40 minutes or until toothpick comes out clean when inserted into cake.