Ingredients

The following ingredients have 4 Servings
  • 2 2/3 cups all purpose flour (use GF all purpose flour if needed)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter
  • 1 1/2 cups granulated sugar (plus 2 tbsp for mixing with the berries)
  • 3 eggs (large)
  • 2 tsp pure vanilla extract
  • 2 cups buttermilk
  • 2 cups mixed berries (fresh or frozen)
  • 2 cups blueberries (fresh or frozen)
  • 4 tbsp water
  • 4 tbsp sugar
  • 1 tbsp lemon juice
  • 1 1/2 tsp cornstarch
  • 8 oz whipped cream
  • 1 cup fresh strawberries (quartered)

Instruction

  • Preheat oven to 350 F. Grease a 13 x 9-inch baking pan well with cooking spray and line with parchment paper. Reserve.
  • Sift flour, baking powder, baking soda, and salt in a medium bowl; set aside. Using an electric mixer with the paddle attachment, cream butter, and 1 1/2 cups sugar on medium speed for 3-5 minutes or until light and fluffy.
  • Then, add eggs, one at a time, beating after each addition just until the yolk disappears. Do not overbeat! Mix in vanilla. With the mixer on low, add half of the flour mixture, then all the buttermilk, and finish with the remaining flour mixture, beating until just combined.
  • Scrape down the bowl with a spatula, mixing well. It's a thick batter. Spread the batter into the prepared pan.  In a separate bowl, mix berries with 2 tbsp sugar. Spoon onto the batter and give them a light push down. They will sink 1/2 way into the batter as the cake bakes.   
  • Bake berry cake batter for 45 minutes on the middle rack, or until golden and a toothpick inserted close to the center comes out almost clean. Let the cake cool for 10-15 minutes in the pan on a rack.
  • Meanwhile, prepare the berry sauce. In a medium pan, mix 1 cup blueberries, 2 tbsp water, 4 tbsp sugar, and 1 tbsp lemon juice over medium heat. Cook, stirring until blueberries start to burst, about 3 minutes.
  • Whisk cornstarch with 2 tbsp water and stir it into the berry mixture. Bring to a boil until the mixture thickens. Remove from heat and stir in 1 cup more blueberries. Let cool.  
  • If not serving berry cake right away, cover cooled cake and store at room temp. Cover and store blueberry sauce in the fridge. Right before serving, top cake with whipped cream and then with blueberry sauce and fresh strawberries. Garnish with fresh mint or as desired.