Last week, I went a wee bit crazy with the berry buying.
Raspberries, strawberries, blackberries, blueberries…yum!
Unfortunately,we can only eat fresh berries so fast and my beautiful collection of yummy berries were not going to keep long enough for us to finish them.
To start, I found a recipe called Double Berry Cake on food.com. It has great reviews and looked to be a good base for what I wanted to try. While I followed the actual cake part of the recipe, I changed the berry part entirely.
- 3 cups fresh berries (I used a combination of raspberries, sliced strawberries, blackberries & blueberries)
- 2 cups chopped granny smith apple (I needed about three small ones)
- 2 TBS flour
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
Pre-heat oven to 350°F.
Mix the berries and apples with the 2 TBS flour, set aside.
In a large bowl beat the butter and the sugar until light and creamy. I used my KitchenAid Stand Mixer.
Add the vanilla and the eggs, one at the time, until well combined. Sift flour, baking powder and salt in another bowl, add to the butter mixture, alternating with milk.
Stir the berries into the batter and spread into a 9″x13″pan.
Bake for approximately 55 minutes or until a toothpick inserted in the center comes out clean. Cool & serve!
Note: The original recipe included sugar sprinkled on top before baking. I didn’t do this and it still came out fantastically. I suspect adding some fresh whipped cream or ice cream on top would be amazing, though I haven’t tried it myself!
It’s almost time for another wonderful issue of Quiltmaker’s 100 Blocks and I’m excited to once again be included amongst some of the most talented designers in the world! Look for the blog tour coming May 5 -8!
Have a wonderful day, and do let me know if you try the recipe!