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Mixed Berry Spoon Cake Recipe

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This recipe for Mixed Berry Spoon Cake, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Aileen Dugan

Category:
Category:

Ingredients:  
Ingredients:  
Filling: Combine any combination of approximately 4 pounds of fruit of your choice, the following is an example of a mixed berry filling. I have also made peach raspberry, just blueberry or strawberry rhubarb.

4 pints strawberries
2 pints blackberries or blueberries
2 pints raspberries
C sugar
2 T cornstarch

Batter:
1 C all-purpose flour
1 C sugar
2 tsp finely grated lemon zest
1 tsp. baking powder
1 tsp sea salt
2 eggs
C milk
1 tsp pure vanilla extract
1 sticks unsalted butter, melted

Directions:
Directions:
1) Make the filling by tossing the berries with sugar and cornstarch and letting stand 10 minutes.
2). Meanwhile, make the batter: 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 into a 9-13 inch baking dish. Spoon the batter over the top, leaving small gaps. Bake in the center of the oven for 1 hour, until the fruit is bubbling and a toothpick inserted into the topping comes out clean. Let cool before serving.

Personal Notes:
Personal Notes:
This recipe is my go-to summer berry crisp recipe. Instead of the traditional crumble, the topping is more like a spongy vanilla cake. When its baking, the smell of warm vanilla wafting through the house reminds me why it tastes so good. You can vary the filling with whatever is in season. It makes a great dessert, not too sweet or too heavy, and is just as good for breakfast the next morning! Serve as is or with some high quality vanilla ice cream.

 

 

 

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