Triple Berry Snack Cake
Recipe - Welcome
Triple Berry Snack Cake
000
Ingredients
2 cups all-purpose flour
1 cup brown sugar
2 tsp baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 large eggs
2 (1 cup) sticks room temperature butter
1 1/2 tsp finely grated lemon zest
1 Tbs lemon juice
1 Tbs pure vanilla extract
1/2 cup fresh raspberries
1/2 cup fresh blueberries
1/2 cup fresh blackberries
Powdered sugar, for garnish
Directions
- Preheat oven to 350° F. Spray an 8 x 8 square pan with cooking spray and line the bottom with parchment paper.
- In a medium bowl, stir together the flour, sugar, baking powder, salt and baking soda and set aside. In a large bowl, whisk the eggs. Add the butter, lemon zest, juice and vanilla. Whisk to combine. Add to the flour mixture and stir to combine.
- Spread half of the batter into the prepared pan and smooth evenly. Sprinkle half of the berries over the batter. Pour and smooth the remaining batter, and then scatter with the remaining berries.
- Bake until the cake is golden brown and a toothpick inserted in the center comes out clean; about 50 minutes.
- Cool for 15 minutes in the pan and then invert the cake and cool on a wire rack. Cut into squares and sprinkle with powdered sugar.
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Prep Time
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Cook Time
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Servings
Shop Ingredients
Makes 0 servings
Brookshire's All-Purpose Flour - 2 Pound
$1.59$0.80/lb
Brookshire's Pure Cane Dark Brown Sugar - 2 Each
$2.79$1.40 each
Brookshire's Double Acting Baking Powder - 10 Each
$2.49$0.25 each
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Arm & Hammer Baking Soda, Pure - 1 Pound
$1.49$1.49/lb
Brookshire's Large Eggs - 12 Each
$2.78$0.23 each
Challenge Butter, Salted - 4 Each
$5.99 was $6.49$1.50 each
Fresh Lemon - 1 Each
$0.89
Fresh Lemon - 1 Each
$0.89
Not Available
North Bay Produce Raspberries, Organic - 6 Ounce
$4.99$0.83/oz
Fresh Blueberries - 11 Ounce
$2.79 was $3.99$0.25/oz
Fresh Organic Blackberries - 6 Ounce
$3.99$0.67/oz
Brookshire's Confectioner's Powdered Sugar - 2 Pound
$2.79$1.40/lb
Directions
- Preheat oven to 350° F. Spray an 8 x 8 square pan with cooking spray and line the bottom with parchment paper.
- In a medium bowl, stir together the flour, sugar, baking powder, salt and baking soda and set aside. In a large bowl, whisk the eggs. Add the butter, lemon zest, juice and vanilla. Whisk to combine. Add to the flour mixture and stir to combine.
- Spread half of the batter into the prepared pan and smooth evenly. Sprinkle half of the berries over the batter. Pour and smooth the remaining batter, and then scatter with the remaining berries.
- Bake until the cake is golden brown and a toothpick inserted in the center comes out clean; about 50 minutes.
- Cool for 15 minutes in the pan and then invert the cake and cool on a wire rack. Cut into squares and sprinkle with powdered sugar.