Okay, so I THOUGHT I’d be able to switch gears and start sharing more fall-like recipes, but with these warm temps I just can’t yet. So here’s ONE last recipe for those fresh berries. This is so yummy and easy and SOME people might even choose it for a breakfast cake!
Ingredients
- 1 white cake mix (+egg, oil and water per instructions)
- ¾ cup granulated sugar
- 1 – 1-½ cups fresh blueberries
- 1 – 1-½ cups fresh raspberries
Directions
- Preheat oven to 350° (325° for glass pans)
- Lightly grease a light-colored metal 9X13-inch baking pan with cooking spray
- Prepare cake mix per directions
- Dredge berries in a little flour so they don’t sink
- Gently fold and mix in the berries until they’re evenly combined. (It’s ok if the berries break apart a little bit, but try to mix carefully to keep the berries from disintegrating into the batter.)
- Spread the batter evenly in the prepared pan
- Sprinkle sugar evenly over the top of the batter
- Bake for 40 to 45 minutes until the cake is lightly golden and puffed and a toothpick inserted in the center comes out clean or with moist crumbs.
- Let the cake cool in the pan. Serve squares of cake at room temperature with fresh berries, whipped cream, or vanilla ice cream, if desired.
- ENJOY!
~Brooke
Cookin With Brooke 