Berry Berry Cake

This very simple recipe came about from an abundance of berries at the supermarket as they came into season--strawberries, blueberries, raspberries.

While on Pinterest, looking for a patriotic cake recipe, I came across a "Berry Bread" recipe that prompted me to take my go-to coffee cake recipe and add berries to the batter to see what I'd get. It has turned out to be a huge hit with guests!

CAKE:

• 1 1/2 c. flour
• 1/2 c. sugar
• 1 T baking powder
• 1/2 t. salt
• 1 egg
• 1/2 c. buttermilk (can use regular milk w/a tablespoon of lemon juice added if you don't have buttermilk)
• 1/4 c. vegetable oil or melted butter
• Glaze
• Berry sauce

Combine the dry ingredients in a large bowl. Combine liquid ingredients in a smaller bowl, whisking thoroughly. Add liquid ingredients to dry ingredients, stirring JUST until moistened. Stir in strawberries, blueberries and/or raspberries. (I have also added Bing cherries). Spoon batter into either muffin pans, a loaf pan or a bundt pan--greased and floured (for the loaf pan I use parchment paper to line the long sides and bottom). Bake at 350ºF for about 20 minutes for muffin pans, or 30-40 minutes for loaf or bundt pan until firm to the touch and golden on top. Let cool completely before removing from pan(s).

GLAZE:

• 1/2 c. powdered sugar
• 1-2 T. milk, half n' half or cream
• 1/8 t. (or several drops) of strawberry or raspberry extract (use vanilla if you don't have a berry extract).

Add milk to the powdered sugar until spreadable but NOT runny. Add in the extract to taste. Spread over top and sides of coffee cake. OR, if you don't make the Berry Glaze, pour over the top and let run down the sides.

To make Berry Sauce

• 1/2 c. -1 c. strawberries, blueberries and/or raspberries
• 2T-3T water
• 1-2 t. sugar

Put all berries, water and sugar in a small pot and heat until bubbly, stirring constantly. Cook until thickened. Strain out seeds by pouring the sauce through a fine mesh strainer, mashing the berries to extract the jucie. If you skip this step, especially with raspberries, the sauce is a bit gritty and lumpy, but tastes the same. When cooled, pour over the glazed cake. For an extra moist cake, and if you have plenty of sauce, slit the cake with a knife and let the sauce ooze down into the cake.

Enjoy!