Crackly Sugar-Topped Berry Cake

Cookin with Brooke
Written By Jeremy Henry
 
Crackly Sugar-Topped Berry Cake

Okay, so I THOUGHT I’d be able to switch gears and start sharing more fall-like recipes, but with these warm temps I just can’t yet. So here’s ONE last recipe for those fresh berries. This is so yummy and easy and SOME people might even choose it for a breakfast cake!

Ingredients

  • 1 white cake mix (+egg, oil and water per instructions)

  • ¾ cup granulated sugar

  • 1 – 1-½ cups fresh blueberries

  • 1 – 1-½ cups fresh raspberries

Directions

  • Preheat oven to 350° (325° for glass pans)

  • Lightly grease a light-colored metal 9X13-inch baking pan with cooking spray

  • Prepare cake mix per directions

  • Dredge berries in a little flour so they don’t sink

  • Gently fold and mix in the berries until they’re evenly combined. (It’s ok if the berries break apart a little bit, but try to mix carefully to keep the berries from disintegrating into the batter.)

  • Spread the batter evenly in the prepared pan

  • Sprinkle sugar evenly over the top of the batter

  • Bake for 40 to 45 minutes until the cake is lightly golden and puffed and a toothpick inserted in the center comes out clean or with moist crumbs.

  • Let the cake cool in the pan. Serve squares of cake at room temperature with fresh berries, whipped cream, or vanilla ice cream, if desired.

  • ENJOY!

~Brooke

 
Jeremy Henry
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