It was definitely on my list of summertime favorites
to make this year, so with Memorial Day
and the kick off to summer on the horizon,
I cobbled one together!
Quick, oh so good, and the star of your Memorial Day or July 4th celebration with its red, white, and blue if you top it with Vanilla or Cream Cheese Ice Cream!
Start with 6 cups of fresh berries~
whatever ratio you prefer.
Toss the berries with a mixture 1/2 cup of sugar and 1 tablespoon of cornstarch.
Spoon into a lightly greased 11 x 7-inch baking dish.
Mix your batter and pour over your berries.
Bake at 350° for 45 to 50 minutes and let stand on a wire rack for 10 minutes. Makes 6 to 8 servings.
1 tablespoon cornstarch
1 1/4 cups sugar, divided
6 cups assorted fresh berries (I used mainly blackberries, blueberries, and 1 cup of raspberries)
1/2 cup butter, softened
2 large eggs
2 tablespoons red liquid food coloring
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 tablespoons unsweetened cocoa
1/4 teaspoon salt
1/2 cup buttermilk
1 1/2 teaspoons white vinegar
1/2 teaspoon baking soda
Preheat oven to 350°. Stir together cornstarch and 1/2 cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch baking dish.
Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 3/4 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Stir in red food coloring and vanilla until blended.
Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 2-cup liquid measuring cup. (Mixture will bubble.)
Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
Beat at low speed until blended after each addition.
Spoon batter over berry mixture.
Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center of cake topping comes out clean.
Cool on a wire rack 10 minutes.You can find a printable recipe,here.