Mixed Berry Spoon Cake, use your spoon to get every juicy morsel!
Mixed-Berry Spoon Cake
Use your spoon to scoop up every little bit of this berry dessert!
Equipment
- 1 oven
- 1 whisk and bowl
- 1 9×13 baking dish
- 1 set measuring cups and spoons
Ingredients
- 4 pints strawberries hulled and quartered, 2 pounds
- 2 pints blackberries 12 ounces
- 2 pints raspberries 12 ounces
- 3/4 C. sugar
- 2 Tbs. cornstarch
Batter
- 1 1/2 C. all-purpose flour
- 1 C. sugar
- 2 tsp. lemon zest finely grated
- 1 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 1/2 C. milk
- 1 tsp. pure vanilla extract
- 1 1/2 stick unsalted butter melted
Instructions
- 1. Make the filling: In a bowl, toss the berries with the sugar and cornstarch and let stand for 10 minutes.
- 2. Meanwhile, make the batter: Preheat the oven to 375 degrees F.In a medium bowl, whisk the flour with the sugar, lemon zest, baking powder and salt. In a small bowl, whisk the eggs with the milk and vanilla. Whisk the liquid into the dry ingredients until evenly moistened, then whisk in the melted butter until smooth.
- 3. Spread the filling in a 9×13" baking dish. Spoon the batter on top, leaving small gaps. Bake in the center of the oven for 1 hour, until the fruit is bubbly and a toothpick inserted into the topping comes out clean. Let cool for 1 hour before serving.
Well, I don’t know about you, but I’ve never met a fruit cobbler, crunch or a crumble that I didn’t like.
This recipe is bound to be a big hit at your next outdoor summer gathering, a class reunion, a family reunion, picnic, or a Sunday afternoon treat.
Every summer, we always have family reunions, and the family has gotten so large, we would joke that we could go to anyone’s reunion, bring a dish, and they wouldn’t care! Or notice!
I’m hoping you have a “berry” wonderful summer this year, get out and enjoy it, the time will pass so quickly…
Drop a comment if or when you try this, I’m sure you’ll love it!!
xx,
