Description
A tender butter cake studded with juicy strawberries and blueberries. Perfect for a spring brunch or afternoon treat.
Ingredients
Units
Scale
- 5 tbsp unsalted butter
- 1 cups (237 ml) whole wheat flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.75 cups (178 ml) brown sugar
- 1 large egg
- 0.5 cups (118 ml) milk
- 1 tsp vanilla extract
- 1 cups (237 ml) strawberries
- 0.5 cups (118 ml) blueberries
- 0.33 tsp cinnamon powder
Instructions
- Preheat the oven to 350°F (177°C).
- Mix the flour, baking powder, and salt together in a bowl.
- In another bowl, beat the butter and sugar until the sugar has melted and the mixture is fluffy.
- Mix in the egg, milk, and vanilla until just combined.
- Add the flour mixture slowly, a spoon at a time, and fold until all ingredients are combined and the batter is smooth.
- Pour the mixture into a greased cake pan and top with strawberries and blueberries.
- Sprinkle some sugar and cinnamon (if using) on the fruits and bake for 10 minutes at 350°F (177°C).
- Reduce the oven temperature to 325°F (163°C) and bake for another 50-55 minutes, or until the edges are brown and a toothpick inserted in the center comes out clean.
- Cool and cut into wedges.
Notes
- For a more intense berry flavor, macerate the strawberries and blueberries in a tablespoon of sugar for 30 minutes before adding to the batter.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 50