Very Berry Summer Cake



One of the few recipes that can replace sex.


6 tablespoons unsalted butter, at room temperature, plus extra for pie plate

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon table salt

1 cup (plus 2 tablespoons granulated sugar for top of cake)

1 large egg

1/2 cup milk

1 teaspoon vanilla extract

1 pound of mixed berries (strawberries, blueberries, and raspberries are suggested)


Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan.

Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth. Pour into pie plate.

Arrange berries on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes.

Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

This can last for a couple days covered but I guarantee it won’t last that long.

Original recipe appeared here but I changed it. Thanks

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