Bewitched Berry Cake
A delightful cake combining the sweetness of mixed berries with buttery goodness, perfect for gatherings and celebrations.
Ingredients
Main Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- 1.5 cups sugar Can substitute with coconut sugar or a sweetener of your choice.
- 0.5 cup unsalted butter, softened Make sure it's at room temperature for easier creaming.
- 0.75 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 cups mixed berries (strawberries, blueberries, raspberries) Coat in flour before adding to prevent sinking.
- to taste powdered sugar for dusting Dust before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each is well mixed before adding the next. Then, stir in the vanilla extract.
- In another bowl, mix the flour and baking powder. Gradually add this to the creamed mixture, alternating with the milk to keep the batter smooth.
- Gently fold in the mixed berries, taking care not to crush them.
Baking
- Pour the batter into the prepared baking dish and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the baking dish before dusting it with powdered sugar right before serving.
Notes
Consider serving with whipped cream or vanilla ice cream. Pair with tea or coffee for an afternoon treat. For storage, keep in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.