Berry-Topped Cake
A simple, moist cake topped with fresh raspberries and blackberries. Perfect for a quick dessert or afternoon treat.
- Total time
- 40 min
- Servings
- 8
- Calories
- 280
- Protein
- 4g
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Ingredients
- 1.5 cups all-purpose flour
- ¾ cup sugar
- 1.5 teaspoons baking powder
- ½ cup milk
- ½ cup butter
- 1 cup mixed berries
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- 2
In a bowl, mix 1.5 cups flour, 0.75 cup sugar, and 1.5 tsp baking powder. Cut in 0.5 cup butter until crumbly.
- 3
Stir in 0.5 cup milk until just combined. Spread batter into the prepared pan.
- 4
Scatter 1 cup mixed berries over the top. Bake until golden and a toothpick comes out clean, about 25-30 minutes.
- 5
Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tools you’ll need
- 9-inch round cake pan
- mixing bowl
- whisk or fork
- measuring cups and spoons
- toothpick
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