This was adapted from a new blog my friend Lauren Bone told me about: Smitten Kitchen. Unlike mine, her blog has lovely pictures and seems very professionally run. This recipe was fabulous, so I will definitely try more. The cake is sort of like a berry shortcake, but cooked all together.
6 tablespoons butter, room temperature
1 ½ cups AP flour (can substitute half barley flour)
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cups sugar, plus more for sprinkling
1 large egg
½ cup milk
1 teaspoon vanilla
2 pints strawberries, hulled and halved
1 pint blueberries
Preheat oven to 350°F. Butter 9-inch deep-dish pie pan.
Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 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 prepared pie plate. Arrange strawberries (cut side down) and blueberries on top of batter, as closely as possible in a single layer. Sprinkle 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. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
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